Menu Director

Aramark•Philadelphia, PA

About The Position

Aramark Student Nutrition provides food and nutrition services to over 350 school districts in the U.S. It offers public and private education institutions a variety of dining options including breakfast and lunch programs, after-school snacks, catering, nutrition education and retail operations. We partner with schools to create culinary experiences that propel students to success. Our goal is to provide healthy, nutritional meals with a stellar dining experience for our communities. For more information on Aramark's Student Nutrition food service programs, please visit - Aramark Student Nutrition - Aramark The Menu Director reports directly to the Vice President of Operational Excellence for Student Nutrition and serves as a senior leader responsible for enterprise-wide menu planning and USDA Child Nutrition Program compliance. The Menu Director is the enterprise owner of three critical areas: student menus, menu planning technology (PRIMA), and USDA and state regulatory compliance. This leader ensures these areas are aligned, integrated, and executed consistently across the organization - translating technical, regulatory, and system requirements into clear, actionable guidance for field operators. The role provides direct leadership to the Commodity & Product Manager, Recipe Manager, and OpX Registered Dietitian, and works closely with operations, regional teams, and cross-functional partners including Supply Chain, Safety & Risk, and Hospitality Enablement. The ideal candidate for the Menu Director will possess: Have deep expertise in USDA Child Nutrition Programs and experience interpreting and applying federal and state regulations at scale. Bring strong menu planning and compliance experience, ideally within a large, multi-site K-12 or institutional food service environment. Be highly fluent in menu planning technology (PRIMA Web or comparable USDA-approved systems) and comfortable serving as the business owner for system standards and enhancements. Excel at translating complex requirements into clear, practical guidance that field operators can execute with confidence. Demonstrate mature people leadership, with experience developing salaried professionals, coaching technical experts, and leading through influence. Be energized by building clarity, structure, and consistency across a complex organization, balancing enterprise risk, operational reality, and the student experience. This role is well-suited for leaders who enjoy owning processes end-to-end, partnering cross-functionally, and shaping how menus are designed, governed, and delivered at scale.

Requirements

Master’s degree required.
Registered Dietitian Nutritionist (RDN) required.
AllerTrain certification required within the first year of employment.
Minimum of 5 years of operations or enterprise leadership experience, preferably within a multi‑site food service or regulated environment.
Demonstrated experience leading and developing salaried professionals.
Strong project management experience, with the ability to lead complex initiatives across functions.
Advanced proficiency in the Microsoft Office suite (Teams, Word, PowerPoint, Excel, SharePoint).
Excellent leadership, communication, and stakeholder management skills.
Proven ability to navigate ambiguity, manage change, and operate effectively in a dynamic environment.
Willingness and ability to travel up to 25%.

Nice To Haves

Experience with SQL or data analytics tools preferred.

Responsibilities

Own and govern all student menus across USDA Child Nutrition (CN) Programs, and Non-CN programs for Aramark Student Nutrition (NSLP, SBP, ASSP, CACFP, SFSP, and Special Diet Programs). Working closely with Culinary, Marketing, and Operations leaders to develop menus that balance student appeal, regulatory compliance, cost control, and operational feasibility.
Collaborate with Operation Support Directors on menu deployment, and training operational teams for account localization.
Collaborate with Commodity and Product Manager, Recipe Manager, and Culinary Systems & Support Manager on new product development opportunities and sharing feedback from operational teams on existing products and programs.
Collaborate with Marketing and Communications Directors to engage stakeholders and use feedback to improve menu performance.
Provides final governance and decision rights on menu structure, guardrails, and exceptions.
Ensure PRIMA and related tools enable compliance, accuracy, efficiency, and confidence for field teams. Acts as the business owner and liaison for system enhancements, pilots, and functionality improvements. Ensures alignment between system capability, regulatory needs, and operational reality.
Support enterprise leadership of USDA, federal, and state child nutrition regulatory oversight in close collaboration with the Vice President of OpX, maintaining proactive engagement with regulatory updates and legislative changes.
Lead menu‑related Administrative Review readiness, including documentation strategy and compliance preparation.
Translate regulatory and legislative changes into clear, practical operational guidance for field teams.
Provide direct leadership to the Commodity & Product Manager, Recipe Manager, and OpX Registered Dietitian, with responsibility for coaching, development, and performance management. Build a high‑performing team that delivers strong technical expertise, sound judgment, and effective field partnership. Build a strong talent pipeline and succession readiness across the team.
Serve as a strong cross‑functional partner, acting as the primary liaison with the Safety & Risk team on all aspects of food allergen management within Student Nutrition, collaborating with Aramark Supply Chain and the Commodity & Product Manager on specified product management and authorized vendor compliance, and partnering with Hospitality Enablement and IT teams to support system governance and enhancements.