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Contract Menu Development Jobs (NOW HIRING)

CÉ LA VI

Executive Pastry Chef

Miami, FL · On-site

$75K - $85K/yr

During your initial contract phase, you'll shape the menu and culinary direction. Benefits You'll ... Strong leadership skills * Proficiency in dessert menu development and planning Preferred ...

New Horizon

Dining Services Director

Crystal, MN · On-site

New Horizon Foods is a dining contract company that specializes in providing services tailored to ... Menu development within provided guidelines * Ordering and maintaining inventory * Hiring and ...

Compass Group

Sous Chef - Rhodes College

Memphis, TN · On-site

$55K - $60K/yr

We are a restaurant company that operates in contract food service. That means you will have the ... Participate in menu planning and recipe development with an emphasis on creativity, seasonality ...

Compass Group

Sous Chef - Rhodes College

Memphis, TN · On-site

$55K - $60K/yr

We are a restaurant company that operates in contract food service. That means you will have the ... Participate in menu planning and recipe development with an emphasis on creativity, seasonality ...

Compass Group

Sous Chef - Rhodes College

Memphis, TN

$55K - $60K/yr

We are a restaurant company that operates in contract food service. That means you will have the ... Participate in menu planning and recipe development with an emphasis on creativity, seasonality ...

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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 Jul 17, 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 July 2026, with employment types broken down into 1% As Needed, 62% Full Time, 19% Part Time, 1% Temporary, and 17% Contract. Highlights an 80% Physical, 2% Hybrid, and 18% Remote job distribution, with an average salary of $107,697 per year, or $51.8 per hour.

Cook I (Full Time) - Yellow Pony - World Equestrian Center Ocala

World Equestrian Center

Ocala, FL • On-site

$12.25 - $16.25/hr

Full-time

Re-posted 17 days ago

Job description

The World Equestrian Center Resort is looking for a Cook I to join our team!
The Cook I position is a senior-level role responsible for overseeing his station and kitchen operations, be able to work in all station in the kitchen. The individual in this role demonstrates advanced culinary skills and teamwork abilities, helping the staff training, and ensuring the highest standards of food quality and safety.
Responsibilities:
  • Oversee the preparation and cooking of a wide variety of food items.
  • Help menu development, including creating daily specials.
  • Ensure food quality, taste, and presentation consistently meet or exceed standards.
  • Train, mentor, and supervise Cook III and II staff and other kitchen team members.
  • Maintain cleanliness, organization, and efficiency in the kitchen and food storage areas.
  • Enforce adherence to all health and safety regulations and guidelines.
  • Manage inventory and stock rotation.
  • Collaborate with kitchen and front-of-house staff to ensure smooth operations.
  • Participate in kitchen cleaning and dishwashing duties as needed

This job description in no way states or implies that these are the only duties to be performed by the associate occupying this position. Associates will be required to perform any other job-related duties assigned by their supervisor. This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship.
Physical Requirements:
These physical demands represent the physical requirements necessary for an associate to successfully perform the essential functions of this position. Reasonable accommodation can be made to enable individuals with disabilities to perform the described essential functions of this position.
  • Must be able to lift, push, pull, and carry a weight of 50lbs
  • Must be able to work walking and or standing continuously for a period of 8 hours
  • Associate may have to stand, walk, reach with arms and hands, climb or balance, and to stoop, kneel, crouch or crawl.
  • Associate is often required to sit and use his or her hands and fingers to handle or feel
  • Vision abilities required by this job include close vision
  • Associate must talk and hear

Qualifications, Education, Experience, Skills, and Abilities:
  • Oversee the preparation and cooking of a wide variety of food items.
  • Help menu development, including creating daily specials.
  • Ensure food quality, taste, and presentation consistently meet or exceed standards.
  • Train, mentor, and supervise Cook III and II staff and other kitchen team members.
  • Maintain cleanliness, organization, and efficiency in the kitchen and food storage areas.
  • Enforce adherence to all health and safety regulations and guidelines.
  • Manage inventory and stock rotation.
  • Collaborate with kitchen and front-of-house staff to ensure smooth operations.
  • Participate in kitchen cleaning and dishwashing duties as needed

The World Equestrian Center is managed by Columbus Hospitality Management, a company committed to providing quality service and memorable guest experiences in a positive and welcoming work environment. We are focused on supporting the needs of our team through our commitment to the family/work life balance and by providing development opportunities.
We are proud to be a Drug Free Workplace/EOE. All applicants will be required to submit to a background check prior to employment.
Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws.
For further information, please review the Know Your Rights notice from the Department of Labor.

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