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Executive Menu Design Jobs in Colorado (NOW HIRING)

Gategroup

Executive Chef

Denver, CO · On-site

$115K - $120K/yr

Meets culinary financial objectives by estimating requirements; assisting with menu design ... Minimum of 4 years as an Executive Chef required. * Minimum of 1-3 years supervisory experience ...

Gategroup

Executive Chef

Denver, CO

$115K - $120K/yr

Meets culinary financial objectives by estimating requirements; assisting with menu design ... Minimum of4years as an Executive Chefrequired. * Minimum of1-3 years supervisoryexperience working ...

SSA Group

Executive Sous Chef

Denver, CO · On-site

$70K - $80K/yr

EXECUTIVE SOUS CHEF For more than 50 years, SSA has partnered with cultural attractions to design ... Supervise and participate in the preparation and display of menu items for special functions

ssagroup

Executive Sous Chef

Denver, CO · On-site

$66K - $85K/yr

EXECUTIVE SOUS CHEF For more than 50 years, SSA has partnered with cultural attractions to design ... Supervise and participate in the preparation and display of menu items for special functions

ssagroup

Executive Sous Chef

Denver, CO · On-site

$66K - $85K/yr

EXECUTIVE SOUS CHEF For more than 50 years, SSA has partnered with cultural attractions to design ... Supervise and participate in the preparation and display of menu items for special functions

Gategroup

Sous Chef

Denver, CO

$65K - $70K/yr

Experience with menu design a plus. * Basic computer skills required. Working knowledge of ... Executive Sous Chef, Operations or Executive Chef, Operations Number of Direct Reports: Up to 40 ...

Troon Golf

Assistant Food and Beverage Manager

Edwards, CO · On-site

$60K - $70K/yr

Assists with administration of menu design, product pricing, ordering, inventory control procedures ... Assists in the coordination of menu planning with Executive Chef. * Assists in the development of ...

Troon

Assistant Food and Beverage Manager

Edwards, CO · On-site

$70K/yr

Assists with administration of menu design, product pricing, ordering, inventory control procedures ... Assists in the coordination of menu planning with Executive Chef. * Assists in the development of ...

Gategroup

Sous Chef

Denver, CO · On-site

$65K - $70K/yr

Experience with menu design a plus. * Basic computer skills required. Working knowledge of ... Executive Sous Chef, Operations or Executive Chef, Operations Number of Direct Reports: Up to 40 ...

Troon

Assistant Food and Beverage Manager

Edwards, CO

$70K/yr

Assists with administration of menu design, product pricing, ordering, inventory control procedures ... Assists in the coordination of menu planning with Executive Chef. * Assists in the development of ...

The Restaurant Zone

Be Seen First

Executive Chef - Ultra‐Modern Fine Dining Restaurant Group

Englewood, CO · On-site

$120K - $170K/yr

... Menu Development & Culinary Direction * Design and execute innovative, seasonal menus aligned with ... as an Executive Chef, Chef de Cuisine, or senior culinary leader in fine dining or high-volume ...

Donut Holdings Inc

Executive Master Baker

Denver, CO · On-site

$75K - $130K/yr

Create and maintain a proprietary, expanded menu line authored by the Executive Master Baker ... Design and lead orientation and training programs for all baking positions * Establish standardized ...

SSA Group

Executive Chef

Colorado Springs, CO · On-site

$70K - $75K/yr

Supervise and participate in the preparation and display of menu items for special functions ... design recipes, determine appropriate ingredients and specify individual serving portion for each ...

Sodexo

Executive Chef 3

Denver, CO · On-site

$81K - $105K/yr

Design menus that balance creativity with client preferences and nutritional standards. * Champion ... Advanced menu planning abilities combined with a deep understanding of current culinary trends and ...

Sodexo

Executive Chef 3

Denver, CO · On-site

$81K - $105K/yr

Design menus that balance creativity with client preferences and nutritional standards. * Champion ... Advanced menu planning abilities combined with a deep understanding of current culinary trends and ...

Sodexo

Executive Chef 3

Denver, CO · On-site

$81K - $105K/yr

Design menus that balance creativity with client preferences and nutritional standards. * Champion ... Advanced menu planning abilities combined with a deep understanding of current culinary trends and ...

Sodexo

Executive Chef 3

Highlands Ranch, CO · On-site

$81K - $105K/yr

Design menus that balance creativity with client preferences and nutritional standards. * Champion ... Advanced menu planning abilities combined with a deep understanding of current culinary trends and ...

Sodexo

Executive Chef 3

Highlands Ranch, CO · On-site

$81K - $105K/yr

Design menus that balance creativity with client preferences and nutritional standards. * Champion ... Advanced menu planning abilities combined with a deep understanding of current culinary trends and ...

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Executive Menu Design information

What is executive menu design?

Executive Menu Design is the process of developing and organizing food and beverage menus at a high level, typically within restaurants, hotels, or hospitality groups. It involves strategic planning to create menus that align with the brand, appeal to target customers, maximize profitability, and ensure efficient kitchen operations. Executive menu designers often collaborate with chefs, marketing teams, and management to balance creativity with business objectives. Their role also includes analyzing food trends, pricing strategies, and menu engineering to optimize sales and customer satisfaction.

What are the key skills and qualifications needed to thrive as an executive menu designer?

To thrive as an Executive Menu Designer, you need expertise in culinary arts, nutrition, and menu planning, often supported by formal culinary education or equivalent experience. Familiarity with menu design software, costing tools, and current food safety regulations is typically required. Creativity, attention to detail, and strong communication skills help you develop appealing and profitable menus that align with brand identity. These skills are crucial for creating menus that satisfy customer preferences while ensuring operational efficiency and profitability.

How does an executive menu designer typically collaborate with chefs and restaurant management during the menu development process?

An Executive Menu Designer works closely with chefs to understand culinary capabilities and seasonal ingredient availability, ensuring the menu is both innovative and operationally feasible. Collaboration with restaurant management is essential to align the menu with brand identity, target customer preferences, and financial goals. Regular meetings and tastings are common, where feedback is gathered from different stakeholders to refine dishes and presentation. This team-oriented approach helps create a cohesive and successful menu that supports both guest satisfaction and business objectives.
Executive Menu Design jobs near you

Executive Chef

Gategroup

Denver, CO • On-site

$115K - $120K/yr

Full-time

Medical, Dental, Vision, Life, Retirement, PTO

Posted 15 days ago

Job description

We're looking for motivated, engaged people to help make everyone's journeys better.
Reporting to the General Manager of the unit, the Executive Chef, Operations is responsible for daily monitoring of the preparation of the pre-designed meals for multiple customer accounts with culinary expertise through the management of all Chefs, Sous Chefs and Cooks at the unit, and promoting and providing quality food services to airline clients.
Annual Hiring Range
  • $115,000 - $120,000/Per Year

Benefits:
  • Paid time off
  • 401k, with company match
  • Company sponsored life insurance
  • Medical, dental, vision plans
  • Voluntary short-term/long-term disability insurance
  • Voluntary life, accident, and hospital plans
  • Employee Assistance Program
  • Commuter benefits
  • Employee Discounts
  • Free hot healthy meals for unit operations roles

Job Summary:
Reporting to the General Manager of the unit, the Executive Chef, Operations is responsible for daily monitoring of the preparation of the pre-designed meals for multiple customer accounts with culinary expertise through the management of all Chefs, Sous Chefs and Cooks at the unit, and promoting and providing quality food services to airline clients.
Main Duties and Responsibilities:
  • Achieves culinary operational objectives by contributing information and analysis to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; serving as culinary resource to operations managers; identifying and resolving problems; completing audits; determining system improvements; implementing change.
  • Meets culinary financial objectives by estimating requirements; assisting with menu design; anticipating and evaluating response to menu presentation; scheduling expenditures; analyzing variances; initiating corrective actions; evaluating time-saving production techniques; training others in specialty techniques.
  • Adheres to recipes and portion specifications as required by the customer by understanding consumer tastes and nutritional needs; reviewing product specifications; evaluating ease of menu preparation; applying established procedures and budgetary constraints.
  • Oversees food preparation by consulting with the Buyer; Sous chefs, cooks, and team leaders; overseeing portion size; controlling productivity; providing culinary leadership in areas of personal expertise; monitoring presentations, garnishments, and sauces.
  • Improves menu quality and consistency by analyzing food production records and menu expenses; promoting kitchen staff interest in quality improvement; studying, evaluating, and re-designing processes; implementing changes.

  • Prepares menu and food preparation reports by collecting, analyzing, and summarizing food, dining, and customer data and trends.
  • Maintains safe, secure, and healthy work environment by establishing, following, and enforcing standards and procedures; complying with sanitation and federal, state, and local legal regulations; overseeing food preparation, safety, and security; reviewing and implementing accident and disaster plans.
  • Using menu specifications, maintains food ingredients, food preparation, and general supplies by selecting and purchasing menu ingredients; evaluating the quality of fresh food and food product deliveries; maintaining general supplies; establishing inventory levels, re-order points, storage requirements, and cost-controls.
  • Maintains culinary equipment by following operating instructions; instructing staff in equipment use; troubleshooting breakdowns; maintaining equipment supplies; performing preventive maintenance; calling for repairs; evaluating new equipment; preparing administrative proposals to justify purchases.
  • Maintains professional and technical knowledge by attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; being sought for opinions as a culinary expert; contributing to professional publications; participating in professional societies and sharing this information with direct reports.

  • Accomplishes culinary goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.
  • Ensures quality production standards are followed and maintained. Ensures employees adhere to HACCP, FDA and safety regulations and compliance with company policies and procedures.
  • Trains and monitors employees on proper work procedures and production of products to ensure maximum productivity with minimum labor and food expenses.
  • Assists in the development and training of cooks as required.
  • Prepares administrative reports as required.

  • Ensures maximum productivity and labor costs are maintained according to financial requirements. Monitors daily manpower planning and employee turnover. Responsible for employee retention.
  • Ensures meal cycles are communicated in a timely and accurate basis. Monitor yields of products to ensure maximum usage.
  • Works with management staff to improve performance of the unit.
  • Ensures Menu presentations are properly planned, set up, and specifications reviewed to ensure compliance.
  • Maintains labor requirements, food costs, overtime, and all productivity requirements.

  • Must ensure all cooks, and Sous Chef employees have the skill and ability to perform all cooking and food preparation requirements of all the Airline Accounts serviced in the Unit.
  • Ensures all products are cooked at required temperature according to airline and food safety specification, etc.
  • Responsible for coaching, counseling and preparing corrective action for employees.
  • Completes all company required training including but not limited to ServSafe Sanitation Manager Certification.

Qualifications
Education:
  • Associate Degree or Bachelor Degree in the Culinary Arts or a related field, (formal culinary education) required or at least 4 years of experience in an Executive Chef role

Work Experience:
  • Minimum 10 years as a Chef required

  • Minimum of 4 years as an Executive Chef required.
  • Minimum of 1-3 years supervisory experience working in a high volume, manufacturing, food production and restaurant or catering environment required.
  • In-flight catering experience or experience in a high-volume food service environment required.

Technical Skills: (Certification, Licenses and Registration)
  • Ability to cook meals according to detailed specifications.
  • Ability to work in a fast paced, deadline driven environment.
  • Must have strong and effective leadership skills, and the ability to successfully manage a staff of 2 to 3 Sous Chefs and over 20 cooks.
  • Current or previous labor relations experience is a plus, but not required.
  • Candidate must be comfortable with all levels of employees and have the ability to drive positive program change.

  • Ability to train others required.
  • Must have the ability to give negative and positive feedback to employees on a daily basis.
  • Excellent time management skills required. Ability to handle multiple tasks without losing focus on priorities.
  • Strong organizational, analytical, communication and leadership skills required.
  • Must be innovative and have the ability to make changes to the operation as needed to further improve the work environment and unit performance.

  • Experience with menu design a plus
  • Basic computer skills required. Working knowledge of Microsoft Office products preferred

Technical Skills: (Certificates, Licenses and Registration)
  • ServSafe Certified preferred.

Language / Communication Skills:
  • Must have excellent written and oral communication skills.
  • Multi-lingual a plus.

Job Dimensions
Geographic Responsibility: Unit
Type of Employment: Full-Time
Travel %: Yes - Up to 10%
Exemption Classification: Exempt
Work Environment / Requirements of the Job:
  • Regularly, stands, bends, lifts, and moves intermittently during shifts of 10+ hours.
  • In a normal production kitchen facility there may be physical discomfort due to temperature and noise.
  • Must be able to lift, push, pull and move product, equipment, supplies, etc., in excess of twenty-five (25) pounds.

  • A rotating schedule of over 55 hours per week is typical.

Gate Group Competencies Required to be Successful in the Job:
  • Thinking - Information Search and analysis & problem resolution skills
  • Engaging - Understanding others, Team Leadership and Developing People
  • Inspiring - Influencing and building relationships, Motivating and Inspiring, Communicating effectively
  • Achieving - Delivering business results under pressure, Championing Performance Improvement and Customer Focus

Demonstrated Values to be Successful in the Position
Employees at gategroup are expected to live our Values of Excellence, Integrity, Passion and Accountability. To demonstrate these Values, we expect to observe the following from everyone:
  • We treat each other with respect and we act with integrity
  • We communicate and keep each other informed
  • We put our heads together to problem solve and deliver excellence as a team
  • We have passion for our work and we pay attention to the little details

  • We foster an environment of accountability, take responsibility for our actions and learn from our mistakes
  • We do what we say we will do, when we say we are going to do it
  • We care about our coworkers, always taking an opportunity to make someone's day better

The above statements are intended to describe the general nature and level of work being performed by the individual(s) assigned to this position. They are not intended to be an exhaustive list of all duties, responsibilities, and skills required. Management reserves the right to modify, add, or remove duties and to assign other duties as necessary. In addition, reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this position.
gategroup is an equal opportunity employer committed to workforce diversity. All qualified applicants will receive consideration for employment and will not be discriminated against on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, veteran status, disability status or other category under applicable law.
For further information regarding Equal Employment Opportunity, copy and paste the following URL into your web browser: http://www.dol.gov/ofccp/regs/compliance/posters/pdf/eeopost.pdf
We anticipate that this job will close on:
09/04/2026
For California Residents, please click here to view our California privacy notice.
If you want to be part of a team that helps make travel and culinary memories, join us!

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