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Executive Menu Design Jobs in Indiana (NOW HIRING)

Sodexo

Executive Chef 2

Winona Lake, IN · On-site

$64.60K - $83.60K/yr

Sodexo is seeking an Executive Chef at Grace College in Winona Lake, IN. The best-qualified ... Oversee concept development, menu design, and the implementation of new culinary concepts;

Sodexo

Executive Chef 2

Winona Lake, IN

$65.80K - $90.60K/yr

Sodexo is seeking an Executive Chef at Grace College in Winona Lake, IN. The best-qualified ... Oversee concept development, menu design, and the implementation of new culinary concepts;

Sodexo

Executive Chef 2

Winona Lake, IN

$65.80K - $90.60K/yr

Sodexo is seeking an Executive Chef at Grace College in Winona Lake, IN. The best-qualified ... Oversee concept development, menu design, and the implementation of new culinary concepts;

Troon

Sous Chef

Noblesville, IN

$60K/yr

Directs food preparation and collaborates with executive chef. * Produces high quality plates, including both design and taste. * Oversees and supervises kitchen staff. * Assists with menu planning ...

Troon Golf

Sous Chef

Noblesville, IN · On-site

$47K - $63.40K/yr

Directs food preparation and collaborates with executive chef. * Produces high quality plates, including both design and taste. * Oversees and supervises kitchen staff. * Assists with menu planning ...

Sycamore Reserve

Head Chef

Indianapolis, IN · On-site

Develop and design innovative menus that reflect seasonal ingredients and culinary trends ... Collaborate with the executive director and residents to accommodate special dietary needs and ...

Sycamore Reserve

Head Chef

Indianapolis, IN

Develop and design innovative menus that reflect seasonal ingredients and culinary trends ... Collaborate with the executive director and residents to accommodate special dietary needs and ...

CRG Dining

Pastry Chef -Vida

Indianapolis, IN · On-site

Menu Development: * Collaborate with the executive chef and other culinary team members to design and develop a diverse and seasonally inspired dessert menu that complements the overall dining ...

Ruth's Chris Steak House

Sous Chef

Indianapolis, IN · On-site

$47.80K - $64.50K/yr

... menu items as well as general sanitation with a Demand for Excellence in accordance with ... Sous Chefs may assist the Executive Chef and Regional Culinary Director in the design of food ...

Ruth's Chris Steak House

Sous Chef

Indianapolis, IN · On-site

$47.80K - $64.50K/yr

... menu items as well as general sanitation with a Demand for Excellence in accordance with ... Sous Chefs may assist the Executive Chef and Regional Culinary Director in the design of food ...

Ruth's Chris Steak House

Sous Chef

Indianapolis, IN · On-site

$47.80K - $64.50K/yr

... menu items as well as general sanitation with a Demand for Excellence in accordance with ... Sous Chefs may assist the Executive Chef and Regional Culinary Director in the design of food ...

Ruth's Chris Steak House

Sous Chef

Indianapolis, IN · On-site

$47.80K - $64.50K/yr

... menu items as well as general sanitation with a Demand for Excellence in accordance with ... Sous Chefs may assist the Executive Chef and Regional Culinary Director in the design of food ...

Ruth's Chris Steak House

Sous Chef

Indianapolis, IN

$47.80K - $64.50K/yr

... menu items as well as general sanitation with a Demand for Excellence in accordance with ... Sous Chefs may assist the Executive Chef and Regional Culinary Director in the design of food ...

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Executive Menu Design information

What are the key skills and qualifications needed to thrive as an Executive Menu Designer, and why are they important?

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.

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 most commonly searched types of Menu Design jobs in Indiana? The most popular types of Menu Design jobs in Indiana are:
What cities in Indiana are hiring for Executive Menu Design jobs? Cities in Indiana with the most Executive Menu Design job openings:
Executive Menu Design jobs near you
Executive Chef 2

Executive Chef 2

Sodexo

Winona Lake, IN • On-site

$64.60K - $83.60K/yr

Full-time

Medical, Dental, Vision, Retirement, PTO

Posted 16 days ago

Sodexo rating

6.3

Company rating: 6.3 out of 10

Based on 1,101 frontline employees who took The Breakroom Quiz

300th of 425 rated business services

Job description

Role Overview
Working together, supporting your team, and reaching high-end for the best in a high-volume, high-paced environment is second nature to you.
Sodexo is seeking an Executive Chef at Grace College in Winona Lake, IN. The best-qualified Executive Chef will be able to balance a strategic, program-driven approach with strong, hands-on kitchen experience and the ability to achieve results through others. A critical element of the role is accessibility to staff, achieved by being on the floor during service times and demonstrating strong leadership. This position manages all aspects of back-of-house operations, including ordering, inventory, staff training, and development, and has a significant involvement in sustainability and local purchasing programs.
What You'll Do
  • Be responsible for purchasing, menu compliance, inventory, food cost analysis, and food production forecasting;
  • Ensure Sodexo Culinary standards, including recipe compliance and food quality, are implemented;
  • Have a working knowledge of automated food inventory, ordering, production, and management systems;
  • Implement those systems and ensure ongoing compliance across campus. Oversee concept development, menu design, and the implementation of new culinary concepts;
  • Driving innovation and excellence in the university's dining program to meet the diverse needs and tastes of the student body and staff;
  • Promote customer loyalty and brand image, diagnose customer needs, and recommend appropriate products or services;

What We Offer
Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include:
  • Medical, Dental, Vision Care and Wellness Programs
  • 401(k) Plan with Matching Contributions
  • Paid Time Off and Company Holidays
  • Career Growth Opportunities and Tuition Reimbursement

More extensive information is provided to new employees upon hire.
What You Bring
  • High-volume, quality-focused culinary management experience, preferably within a campus dining setting;
  • Innovative and creative Catering background;
  • Exemplary communication skills with the ability to lead a large team;
  • Strong organizational skills -detail-oriented and task-focused; able to manage conflicting priorities
  • Possesses strong leadership skills and hands-on training approach with an ability to effectively communicate with culinary staff, key personnel, Catering Staff, and Management team
  • Experience in successfully managing food and labor costs, strong computer skills, and HACCP training skills

Who We Are
At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide.
Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form.
Qualifications & Requirements
Minimum Education Requirement - Associate's Degree or equivalent experience
Minimum Management Experience - 2 years
Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

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