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Executive Menu Design Jobs in Illinois (NOW HIRING)

Omni Hotels & Resorts

Executive Chef

Chicago, IL · On-site

$106K - $129K/yr

In conjunction with the Executive Steward, ensure a high standard of cleanliness and hygienic ... In conjunction with the Food and Beverage Director, plan and implement menu design, creating ...

Troon

Dining Room / Beverage Manager

Kankakee, IL · On-site

$55K - $65K/yr

... menu design, product pricing, ordering, inventory control procedures, and end of month inventory * Ensures sanitation standards are consistently met * Coordinates menu planning with Executive Chef

Troon Golf

Dining Room / Beverage Manager

Kankakee, IL · On-site

$55K - $65K/yr

... menu design, product pricing, ordering, inventory control procedures, and end of month inventory * Ensures sanitation standards are consistently met * Coordinates menu planning with Executive Chef

Luther Village

Executive Chef

Arlington Heights, IL · On-site

$72K - $99K/yr

We are currently seeking an Executive Chef with a passion for cooking and delivering exceptional ... Culinary & Menu Management * Design and execute seasonal, resident-focused menus that balance ...

TABLE 95 MANAGEMENT

Executive Chef

Chicago, IL

$73K - $101K/yr

... menu * Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies ... Design - Demonstrates attention to detail * Problem Solving - Identifies and resolves problems in a ...

Sodexo

Area Executive Chef

Chicago, IL · On-site

$74K - $115K/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 ...

The Greggory

Line Cook

Barrington, IL · On-site

$18 - $25/hr

With its refined, cozy design, The Greggory is built to be a neighborhood institution, offering a ... our Executive Chef's recipes and standardsEnsuring that the kitchen operation procedures and ...

The Greggory

Line Cook

Barrington, IL · On-site

$18 - $25/hr

Led by seasoned restaurateurs Gregg Horan ( ) and Bill Veremis ( ), and partner Executive Chef Jose ... With its refined, cozy design, The Greggory is built to be a neighborhood institution, offering a ...

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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.

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.

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.

What are the most commonly searched types of Menu Design jobs in Illinois?

The most popular types of Menu Design jobs in Illinois are:

What cities in Illinois are hiring for Executive Menu Design jobs?

Cities in Illinois with the most Executive Menu Design job openings:

Executive Menu Design jobs near you

Executive Chef

Omni Hotels & Resorts

Chicago, IL • On-site

$106K - $129K/yr

Full-time

Medical, Dental, Vision, Retirement, PTO

Re-posted 29 days ago

Omni Hotels rating

6.8

Company rating: 6.8 out of 10

Based on 145 frontline employees who took The Breakroom Quiz

39th of 108 rated hotels

Job description

Omni Chicago Hotel
Experience Chicago's stunning architecture, lakefront beauty, and vibrant culture while building a career with purpose at Omni Chicago Hotel. There is something for everyone in Chi-Town; world class music, theater, dining, museums, sports, and shopping to name a few. Standing tall on the world-famous Mag Mile, our AAA Four Diamond all-suite hotel is just steps away from high end retail stores, world class dining, and many of the most popular tourist attractions in Chicago.
At Omni we are known for our quality and exceptional service that delivers "The Most Magnificent Memories on the Mile." We only hire the best to ensure we continue our longstanding tradition. Omni Chicago's associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, and the pride that comes from working for a company with a reputation for exceptional service. What truly sets us apart is our team. We foster a culture that values learning, growth, and empowerment, offering opportunities for advancement and a workplace where everyone can thrive. If you are a friendly, motivated person, with a passion to serve others, the Omni Chicago Hotel may be your perfect match.
Overview:
Overall responsibility for the efficient and effective running of the kitchen and food production outlets, ensuring operating costs are minimized. Responsible for the execution of all Omni Hotel and company policies/procedures, ensuring that all services provided achieve the established standards, within the agreed budgetary controls. To advise the Food and Beverage Director on all matters relating to the kitchen area. In conjunction with the Executive Steward, ensure a high standard of cleanliness and hygienic practice throughout the kitchen.
Responsibilities:
  • To assist the Food and Beverage Director in budgeting i.e. food cost/payroll/etc.. When agreed, control all overheads/achieve food cost budget throughout the oncoming year/report all variances from actual budget with the reasons and recommendations for remedial action.
  • Agree with other Food and Beverage Department managers on the market potential for food outlets relating to the market competitors and the availability of the product.
  • In conjunction with the Food and Beverage Director, plan and implement menu design, creating suitable dishes and passing standards recipes to the food & beverage controller for costing.
  • To work with the Food and Beverage Director with capital expenditure items for the food and beverage department.
  • Ensure guest satisfaction with the smooth and effective running of the day-to-day operation.
  • To maintain control of the standards for purchasing and receiving items.
  • Work closely with the storeroom manager and food and beverage controller to establish and maintain control of the standards for purchasing and receiving items. To test and evaluate products for quality, paying particular attention to yield/holding qualities/market price/wastage usage of leftovers.
  • To control requisitioning of food quantities, by forecasting volume, to achieve maximum profitability by avoiding over/under production.
  • To create recipes and production methods.
  • To compile new banquet menus when required.
  • Constantly inspect all food service sections during service time to ensure that the correct standards are maintained!!!
  • Responsible for control of equipment and scheduling maintenance.
  • To maintain an up-to-date knowledge of local and international market trends in order to create food products which satisfy guest needs, thereby maximizing sales opportunities in food outlets
  • Maintain an up-to-date knowledge of competitors food production/offering.
  • Assist in the promotion of in house sales activities, such as culinary festivals, chef specialties and culinary competitions.
  • To plan/organize/control the efficient and effective utilization of all food production staff, especially in scheduling and controlling overtime!!!
  • To interview/recruit suitable staff for the operation, in conjunction with personnel and the food and beverage director.
  • To oversee the training/development of all kitchen staff by ensuring that effective on and off the job training is carried out!
  • Be aware of state legislation in employment and industrial relations.
  • To establish effective and efficient office procedures in handling daily menus/banquet menus/purchase requirements/general correspondence/filing and records.
  • To perform all duties applicable to a department manager within the hotel.
  • To actively participate in the critical path task sheet for the food and beverage department.
  • To conduct/attend all required department meetings.

Qualifications:
  • Bachelor's Degree or Equivalent
  • Candidate must have at least 5 years experience in a Executive Chef kitchen management capacity and excellent knowledge of current culinary trends.
  • Must have experience in high volume hotel business.
  • Must be competent in culinary creativity as demonstrated by cooking test.
  • With strong knowledge of food cost and inventories.
  • Must possess the ability to handle stressful and busy hotel.
  • Candidate must have good knowledge of computers (i.e: Excel & Word).
  • Clear, concise written and verbal communication skills.
  • Candidate must be comfortable to speak to guests and conduct meeting.
  • Must have a good understanding of cost control.
  • Candidate must be a leader and a mentor.
  • Candidate will need to have hotel business experience.

Upon meeting eligibility requirements Full Time Associates at Omni Chicago Hotel are entitled to elect the following benefits: Medical, Dental, Vision and other healthcare benefits, Paid Maternity Leave, Pre-Tax Commuter Program, 401k, Select Paid Holidays and Paid Leave Accrual.
Additional associate benefits offered include discounts at the restaurant, use of hotel fitness center, discounted parking options, discounted rates at other Omni properties, corporate discounts, continued education opportunities and more.
Omni Hotels & Resorts is an equal opportunity/AA/Disability/Veteran employer. The EEO is the Law poster is available using the following link:
EEOC is the Law Poster.
Omni Hotels & Resorts does not discriminate on the basis of any protected category with respect to the payment of wages.
If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to: applicationassistance@omnihotels.com.

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