ZipRecruiter

Log In

1

Executive Menu Design Jobs in Ontario (NOW HIRING)

GolfNorth Properties

Sous Chef

Petersburg, ON · On-site

CA$20 - CA$23/hr

The Sous Chef supports the Executive Chef in all aspects of kitchen operations, including menu ... Helps design the menus * Produces high-quality plates, considering both design and taste * Oversees ...

GolfNorth Properties

$20 - $23/hr

The Sous Chef supports the Executive Chef in all aspects of kitchen operations, including menu ... Helps design the menus * Produces high-quality plates, considering both design and taste * Oversees ...

Hyatt

First Cook (Full Time)

Toronto, ON · On-site

Sous Chef / Executive Chef Employment Status: Full-Time Status: Replacement Do you want to make a ... Starting Wage: CAD 24.45 per hour during probation * After Probation: CAD 30.56 per hour Key ...

Sarnia Golf & Curling Club

Be Seen First

Sous Chef

Sarnia, ON · On-site

CA$50K - CA$60K/yr

  • Medical

  • Dental

  • Vision

  • Life

  • PTO

... design, and timely service. * Produce high-quality plates and decorative food displays for special ... Any other duty as assigned by the Executive chef Culinary Operations * Assist in menu development ...

New

Paddy's Pub

Head Chef

Toronto, ON

Your expertise will not only enhance our menu offerings but also ensure the highest standards of ... Develop and design innovative menus that reflect seasonal ingredients and current culinary trends.

''

Senior Analyst, Global Customer Intelligence

Toronto, ON · On-site

  • Medical

  • Dental

  • Vision

  • Retirement

  • PTO

Source, integrate, and analyze diverse data sets including internal sales, syndicated panels, menu ... design, strong visual hierarchy, and executive-ready outputs * Strong commercial and customer ...

next page

Showing results 1-20

All JobsMenu Design JobsExecutive Menu Design JobsExecutive Menu Design Jobs in Ontario

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 cities in Ontario are hiring for Executive Menu Design jobs?

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

Executive Menu Design jobs near you

Chef Upscale Casual Dining Toronto

Blue Shock Executive Search

Toronto, ON

$80K - $90K/yr

Full-time

Re-posted yesterday

Job description

Blue Shock Executive Search, established in 2003, is a renowned executive search firm excelling in recruiting top-tier candidates across the restaurant, hospitality, and food service-related sectors. As industry leaders, we specialize in forging connections between exceptional talent and leading employers in Canada and the US.
With over 80 locations operational and more in development, it's clear that this group is growing. The success of this Restaurant Group is a result of the collective efforts of franchisees, corporate, management teams and front-line staff alike. They strive to uphold the values of service and quality to provide a positive guest experience. The corporate office is staffed with experienced professionals who contribute their expertise in operations, design, marketing, and development. Together, they have over 200 years of combined restaurant expertise, driving the sustainable growth and vitality of every brand.
Our people are the heart and soul of our business, and we are on the hunt for talented, driven, and caring individuals to become a part of our Leadership Team. With the opportunity to help lead the culinary operations in the restaurant, including developing leaders and team members, learning to maintain a positive and upbeat atmosphere, and managing profitability; we are here to train, mentor and develop you, while supporting your life goals.
Our restaurants are industry leaders in team development and offer unique opportunities for personal growth, regardless of where you are in your career. You will be sure to make meaningful, career-enhancing connections and lifelong friends along the way.
Our menu, continuously developed by our Executive Chef, features globally inspired flavors and fresh, high-quality ingredients. Our passion for the culinary arts and hospitality is evident in our menu, but also in our teams. Both our culinary and front of house staff members are made of people who work to make memorable experiences for our guests, from handcrafted dishes to flawless table service, focused on excellence in every detail.
Job Summary: The Executive Chef is responsible for overseeing the culinary operations, food production and quality to the finished plate. They are tasked with producing delicious dishes, managing kitchen staff, ensuring food safety and maintaining a clean and organized kitchen environment.
Chef Designate: $70-$80,000 salary plus bonus
JOB DESCRIPTION
To direct and control the Culinary Operations of the restaurant at an excellent level while maintaining and abiding by all standards, policies and/or procedures set forth by our company. Our goal is to maximize long-term sales & profitability through excellent leadership. This includes but is not limited to maintaining high morale within your team and executing/driving excellence in food quality, food preparation, cleanliness and the ongoing skills of your crew and management within the kitchen.
KEY RESPONSIBILITIES
  • Providing leadership, training, and ongoing morale for a large culinary crew.
  • Food Preparation: Prepare and cook a variety of dishes, ensuring that they are executed with excellence in taste, presentation, and quality. This includes following recipes, portion control, and maintaining consistency in the preparation and cooking processes.
  • Managing sales forecasts and profit budgets.
  • Identifying skill and leadership potential in your crew and developing those exceptional individuals into management roles within our company.
  • Full kitchen execution and managing quality assurance during high revenue periods.
  • Inventory and inventory management.
  • Expert scheduling.
  • Managing and submitting periodic weekly and monthly reporting regarding labour cost, food cost as well as all of the controllable kitchen and restaurant costs to budget.

QUALIFICATIONS & EXPERIENCE
  • Previous experience managing a large culinary team in a high volume, fast paced environment.
  • Previous experience managing the culinary team of a Premium Casual or Fine Dining restaurant.
  • Food Safe Certified
  • Experience with projection and management of inventory, food cost, labour, variable costs, prep charts, other.
  • Knowledge and consistent compliance of government health and safety standards.
  • Proven Leadership Skills - people development and motivation, technical culinary skills training, policy and procedure management, time management, problem solving/decision making.
  • Excellent Interpersonal Skills - Self-motivated/driven, positive/high energy, excellent written and verbal communication skills, administration skills, adaptability/flexibility, dependability/attendance, appearance/grooming.
  • Proven ability to achieve short and long term business goals.

OTHER KEY ATTRIBUTES
  • Highly organized.
  • Red Seal Chef Certification is an asset.
  • Personal commitment to continuous improvement.
  • Ambassadorship - Complete understanding and belief in company philosophy.
  • Ability to remain calm and make effective decisions in stressful situations.
  • A positive, outgoing personality.
  • High energy and motivated.
  • Attend leadership development seminars and conferences
  • Learn about opportunities for taking part in new restaurant opens across Canada and the USA