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Executive Menu Design Jobs in Massachusetts (NOW HIRING)

Concert Golf Partners

Executive Chef

Canton, MA · On-site

$100K - $110K/yr

About the Job Executive Chef position: Blue Hill Country Club, is recruiting for an Executive Chef ... Creative menu design, concise purchasing strategies, and efficient operational management are key ...

Gecko Hospitality (Brian Blum)

Be Seen First

Executive Chef

Plymouth, MA · On-site

$75K - $90K/yr

If you bring a passion for menu design, a commitment to exceptional cuisine, and a proven record of ... Executive and senior leadership, including General Managers, Executive Chefs, Directors of ...

Applewood Retirement Living

Executive Chef

Amherst, MA · On-site

$61K - $75K/yr

We are seeking a highly motivated Executive Chef to partner with our Dining Director. Are you a ... Proficiency in menu design and Microsoft Office * Strong knowledge of HACCP and safety regulations

Applewood Retirement Living

Executive Chef

Amherst, MA · On-site

$70K - $97K/yr

We are seeking a highly motivated Executive Chef to partner with our Dining Director. Are you a ... Proficiency in menu design and Microsoft Office. * Strong knowledge of HACCP and safety regulations.

Gecko Hospitality

Executive Chef

Needham, MA

$110K - $115K/yr

Executive Chef New Restaurant Opening | Mediterranean Concept Needham, MA Build Something ... Create and develop the restaurant's culinary vision, menu, recipes, and signature dishes * Design ...

Gecko Hospitality (Brian Blum)

Executive Chef

Needham, MA · On-site

$110K - $115K/yr

Executive Chef New Restaurant Opening | Mediterranean Concept Needham, MA Build Something ... Create and develop the restaurant's culinary vision, menu, recipes, and signature dishes * Design ...

Lark Hospitality

Executive Chef

Salem, MA · On-site

$72K/yr

Oversee all kitchen operations, including menu concept design, recipe development, and execution for our distinct dining spaces and private events. * Team Empowerment: Recruit, train, mentor, and ...

COJE

Executive Pastry Chef

Boston, MA

$70K - $80K/yr

Support seasonal menu development, tastings, and special event production * Monitor inventory ... We design beautiful spaces and authentic experiences catering to the unspoken desires of the modern ...

COJE

Executive Pastry Chef

Boston, MA · On-site

$70K - $80K/yr

Support seasonal menu development, tastings, and special event production * Monitor inventory ... We design beautiful spaces and authentic experiences catering to the unspoken desires of the modern ...

Delaware North

Chef de Cuisine, TD Garden

Boston, MA · On-site

$65K - $88K/yr

Collaborate with the Executive Chef and culinary team in menu design and recipe development, utilizing expertise in costing and writing bulk recipes * Maintain a safe, sanitary, and organized kitchen ...

Delaware North

Chef de Cuisine, TD Garden

Boston, MA

$65K - $88K/yr

Collaborate with the Executive Chef and culinary team in menu design and recipe development, utilizing expertise in costing and writing bulk recipes * Maintain a safe, sanitary, and organized kitchen ...

Delaware North

Chef de Cuisine, TD Garden

Boston, MA · On-site

$65K - $88K/yr

Collaborate with the Executive Chef and culinary team in menu design and recipe development, utilizing expertise in costing and writing bulk recipes * Maintain a safe, sanitary, and organized kitchen ...

Delaware North

Chef de Cuisine, TD Garden

Boston, MA

$65K - $88K/yr

Collaborate with the Executive Chef and culinary team in menu design and recipe development, utilizing expertise in costing and writing bulk recipes * Maintain a safe, sanitary, and organized kitchen ...

Delaware North

Sous Chef, TD Garden

Boston, MA

$56K - $96K/yr

Collaborate with the Executive Chef and culinary team in menu design and recipe development * Maintain a safe, sanitary, and organized kitchen that complies with state and local health department ...

Delaware North

Sous Chef, TD Garden

Boston, MA

$56K - $96K/yr

Collaborate with the Executive Chef and culinary team in menu design and recipe development * Maintain a safe, sanitary, and organized kitchen that complies with state and local health department ...

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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 Massachusetts? The most popular types of Menu Design jobs in Massachusetts are:
Executive Menu Design jobs near you

Executive Chef

Concert Golf Partners

Canton, MA • On-site

$100K - $110K/yr

Full-time

Re-posted 28 days ago

Concert Golf Partners rating

5.9

Company rating: 5.9 out of 10

Based on 11 frontline employees who took The Breakroom Quiz

20th of 28 rated golf clubs

Job description

About the Job

Executive Chef position:
Blue Hill Country Club, is recruiting for an Executive Chef. The Executive Chef is responsible for overseeing the day-to-day culinary operations of a multi-unit operation. The club features multiple dining outlets, pool operations, and extensive banquet business. The position ensures the highest quality for members and their guests, and the candidate must be versatile with both banquet and al a carte experience.

Key Responsibilities:
  • The Executive Chef assists in preparing an annual budget and achieves these financial goals throughout the year, through proper forecasting, cost controls, and labor management.
  • This is a very hands-on working chef position, not an office role. Execution of daily operations is the first priority.
  • She / He will coordinate the ordering and monitoring of all food and kitchen wares and the engineering of all menu items to maintain the proper contribution margin.
  • The Executive Chef is also responsible for the hiring of all kitchen staff and their training/development through education and creative instruction. By ensuring standardization of recipes and plate presentation for a la Carte venues and catered events, the Executive Chef and his culinary team are expected to deliver a memorable dining experience for all Members and guests.
  • The Executive Chef is an advocate of outstanding service to the members and understands the critical role that membership and exceeding expectations regarding the success of the operation.
  • This position oversees all culinary operations including al a carte, member events, and banquets. Creative menu design, concise purchasing strategies, and efficient operational management are key to departmental success.
  • Again, this is a hands-on working chef role, not an official position. Office work is very streamlined and a small part of daily operations.
  • A strong respectful management style is vital. Our team is a family and we are looking for a great ambassador to expand upon our culture.

Skills/Qualifications:
  • Minimum of Five years experience as an Executive Chef or Eight years experience as a Sous Chef.
  • Has successfully led dynamic and high-volume culinary operations with multiple dining outlets.
  • Possesses characteristics that command a presence in the dining room.
  • Proven track record of team management, organizational, and coaching skills within the heart of the House.
  • Solid understanding of a la carte and banquet revenue generation.
  • Has successfully led dynamic and high-volume culinary operations with multiple dining outlets.
  • Has strong management skills with verifiable strengths in inspirational leadership, financial performance, and people skills.
  • Has thorough knowledge of menu planning for both restaurants and banquets, providing modern and current food preparation based on a solid foundation of cookery; and can plan and execute high-volume buffet and banquet cuisine that exceeds expectations.
  • Is a confident, proactive team builder with a history of attracting, developing, and retaining high-performing staff.
  • Has a solid reputation as a high-quality chef, mentor, teacher, operator, and “game-changer.”
  • Organizes, prioritizes, delegates, and follows through with assignments.
  • Motivates and maintains a cohesive team while managing and directing their performance.
  • Promotes positive work relationships with other departments.
  • Manages change effectively.
  • Has strong presentation skills.
  • Comprehensive knowledge of expense control as it relates to Heart of the house labor and the forecasting/budgeting of expenses.
  • Experience with purchasing and inventory systems.
  • Creative menu development skills.
  • Strong technical literacy, including Microsoft word and excel, payroll management, and point of sale systems.
  • Superior client service skills and the ability to maintain poise under pressure.
  • Bilingual (English – Spanish) communication ability a positive.

Please submit your cover letter and resume and let's discuss the opportunity of working together.

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