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Contract Menu Development Jobs (NOW HIRING)

Brock & Company, Inc.

Relief Chef Manager

Laurel, MD · On-site

$27 - $32/hr

About Brock & Company Brock & Company, Inc. is a premier provider of contract food management ... Depending on the assignment, responsibilities may include menu development, ordering and receiving ...

Brock & Company Inc.

Relief Chef Manager

Baltimore, MD · On-site

$27 - $32/hr

About Brock & Company Brock & Company, Inc. is a premier provider of contract food management ... Depending on the assignment, responsibilities may include menu development, ordering and receiving ...

City Winery

National Beverage Director

Manhattan, NY · On-site

$100K - $130K/yr

... menu development. The National Beverage Director ensures best-in-class guest experience ... Negotiate pricing, contracts, allocations, and national programs • Manage City Winery ...

Brock & Company, Inc.

Relief Chef Manager

Baltimore, MD · On-site

$27 - $32/hr

About Brock & Company Brock & Company, Inc. is a premier provider of contract food management ... Depending on the assignment, responsibilities may include menu development, ordering and receiving ...

City Winery - NYC

Beverage Director

New York, NY

$100K - $130K/yr

Negotiate pricing, contracts, allocations, and national programs * Manage City Winery relationships ... Lead beverage menu development across: ○ OFC ○ El Bar ○ Market ○ HV, CV, RW * Partner with ...

New

Mintex Technology

General Manager

Denver, CO · On-site

$100K - $110K/yr

Collaborate with chefs and management on menu development and food quality * Implement new culinary ... Background in contract foodservice, sports/conferencing, or business dining preferred * Strong ...

Performance Food Group

Contract Sales Manager

Rice, MN · On-site

$85K - $100K/yr

A team of sales reps, chefs, consultants, and other experts builds close relationships with customers - providing advice on improving operations, menu development, product selection, and operational ...

Compass Group

Catering Director

Boston, MA · On-site

$85K - $95K/yr

Hires, trains, and schedules catering staff, and will be actively involved in the development of ... Booking, selecting and costing menu items, pricing contracts, and resourcing temporary help and ...

Farmshop LLC

Pastry Sous Chef

Santa Monica, CA · On-site

$70K - $80K/yr

Menu Development * Food Preparation * Kitchen Management * Supervision * Guidance and Support ... agreements, contracts, invoices, news articles, technical manuals, budgets, ledgers, purchase ...

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Showing results 21-40

All JobsContract Menu Development Jobs

Contract Menu Development information

See salary details

$50K

$107.7K

$173.5K

How much do contract menu development jobs pay per year?

As of Aug 7, 2026, the average yearly pay for contract menu development in the United States is $107,697.00, according to ZipRecruiter salary data. Most workers in this role earn between $88,000.00 and $121,500.00 per year, depending on experience, location, and employer.

What is the difference between Contract Menu Development vs Contract Food Service Coordinator?

AspectContract Menu DevelopmentContract Food Service Coordinator
CredentialsRelevant culinary or nutrition certifications, experience in menu planningFood service management certifications, experience in operations
Work EnvironmentKitchen, culinary development settings, client sitesFood service operations, client facilities, administrative settings
Employer & IndustryFood service companies, catering, healthcare, educationSchool districts, healthcare facilities, corporate cafeterias
Search & Comparison IntentFocus on menu creation, culinary planningFocus on managing food service operations

Contract Menu Development primarily involves creating and designing menus tailored to client needs, requiring culinary expertise. In contrast, Contract Food Service Coordinators oversee daily food service operations, ensuring quality and compliance. Both roles are essential in the food industry but focus on different aspects of food service management.

What cities are hiring for Contract Menu Development jobs? Cities with the most Contract Menu Development job openings:
What are the most commonly searched types of Menu Development jobs? The most popular types of Menu Development jobs are:
What states have the most Contract Menu Development jobs? States with the most job openings for Contract Menu Development jobs include:
What job categories do people searching Contract Menu Development jobs look for? The top searched job categories for Contract Menu Development jobs are:
Contract Menu Development jobs near you
Infographic showing various Contract Menu Development job openings in the United States as of August 2026, with employment types broken down into 1% As Needed, 81% Full Time, 15% Part Time, and 3% Contract. Highlights an 92% Physical, 2% Hybrid, and 6% Remote job distribution, with an average salary of $107,697 per year, or $51.8 per hour.

Relief Chef Manager

Brock & Company, Inc.

Laurel, MD • On-site

$27 - $32/hr

Full-time

Medical, Dental, Vision, Life, Retirement, PTO

Posted 10 days ago

Job description

Job Type
Full-time
Description
Relief Chef Manager Full time employee Benefits Eligible Wage: $27-$32/ per hour
Ready to trade the same four kitchen walls for a role that keeps you moving, creating, and leading? As Brock's Relief Chef Manager, you will become a trusted culinary resource across a variety of corporate dining and private-school locations throughout the region.
One assignment may have you developing a scratch-made menu at a private school, while the next may involve leading a team at a busy corporate café or supporting a kitchen during a leadership transition. This is an excellent opportunity for an adaptable culinary professional who enjoys variety, meeting new teams, and making an immediate impact wherever support is needed.
About Brock & Company
Brock & Company, Inc. is a premier provider of contract food management services to corporations and private and independent schools throughout the Mid-Atlantic and New England regions. We focus on quality products, creative culinary programs, and people who share a passion for food and service.
As a member of the Brock team, you will have the opportunity to contribute ideas, solve operational challenges, and help our culinary programs succeed. We provide the resources and support necessary for our employees to deliver outstanding service to our clients and customers.
Position Summary
The Relief Chef Manager works at assigned Brock units on a temporary basis to provide coverage when a Unit Manager is on paid time off or approved leave, when a management position is vacant, or when a unit requires additional culinary resources.Assignments may range from one or two days to approximately two or three months. Depending on the assignment, responsibilities may include menu development, ordering and receiving, food preparation, staff management, client relations, catering, accounting, and general administration.
Temporary supervisory responsibilities may include directing employees, addressing complaints, resolving operational concerns, approving timecards, and supporting employee performance management during longer assignments.Although assigned to a designated region, the Relief Chef Manager may occasionally be asked to support units outside that territory. This position requires regional and overnight travel as necessary. All travel will be conducted in accordance with Brock's current travel policies.
Qualifications
  • Minimum five years of fine dining, educational dining, catering, and/or corporate dining experience.
  • Minimum five years of experience with a strong focus on scratch cooking, menu development, and implementation.
  • Minimum three years of culinary staff management experience.
  • Knowledge of international and ethnic cuisines is highly desirable.
  • Minimum two-year associate degree in culinary operations or equivalent work experience.
  • Food Safety Certification required.
  • Strong cooking, menu-development, organizational, budgeting, and customer-relations skills.
  • Ability to communicate clearly and professionally, both verbally and in writing.
  • Ability to adapt quickly and assume new responsibilities with little or no orientation.
  • Ability to learn and effectively use accounting, ordering, HRIS, and other company systems.
  • Reliable transportation and a valid driver's license required.
  • Ability to travel throughout the assigned region and stay overnight when necessary.
Responsibilities
  • Develop menus and prepare or supervise the production of menu items according to quality and quantity standards.
  • Produce high-quality scratch cooking with an emphasis on current culinary trends and international cuisines.
  • Manage food and supply ordering, receiving, and inventory controls.
  • Prepare assigned menu items and organize food production for all meal periods.
  • Coordinate or assist with catering events, including event costing and billing.
  • Manage, train, schedule, and provide direction to culinary employees.
  • Approve timecards and address employee concerns or operational issues when assigned supervisory responsibility.
  • Maintain budgets through effective cost-control procedures.
  • Enter invoices into RAP and forward them to Accounting.
  • Complete weekly administrative responsibilities, including recording daily sales, balancing cash drawers, and preparing deposits when applicable.
  • Conduct monthly physical inventories as needed.
  • Train new managers on Brock processes and procedures.
  • Assist with opening new accounts or closing existing accounts when needed.
  • Ensure proper presentation, portion control, food handling, and serving temperatures.
  • Implement and maintain HACCP, food-safety, sanitation, corporate, and OSHA standards.
  • Maintain a clean, organized, and safe work environment.
  • Represent Brock professionally in all client, customer, and employee interactions.
  • Report incidents and near misses to the appropriate supervisor and Human Resources.
  • Provide an assignment recap to the Corporate Executive Chef.
  • Support other operational functions as assigned.
Physical Requirements
  • Ability to stand for extended periods of four or more hours.
  • Ability to regularly lift or move items weighing up to 25 pounds.
  • Ability to occasionally lift or move items weighing up to 40 pounds.
  • Ability to safely assemble, operate, and disassemble food-preparation equipment.
  • Ability to safely use standard commercial cooking equipment and kitchen tools.
Benefits Available to Full-Time Employees
  • Medical, dental, and vision insurance
  • Paid time off
  • 401(k) plan with company match
  • Life and accidental death and dismemberment insurance
  • Short- and long-term disability coverage

Equal Opportunity Employer - M/F/D/V Benefits Eligible Uniforms and Meals ProvidedPlease respond with a résumé or letter of intent.
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