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Executive Menu Design Jobs (NOW HIRING)

Highlands College

Executive Chef

Birmingham, AL · On-site

$67K - $92K/yr

The Executive Chef provides strategic, operational, and spiritual leadership for all culinary ... Menu design and concepting * Team building and development * Highly refined palate and sensory ...

Remington Hotels

Executive Chef

Yountville, CA · On-site

$125K - $150K/yr

Have a minimum 3 years' experience as Executive Chef, including record of menu design and recipe creation. * Knowledge of federal, state and local laws and regulations as it relates to food handling ...

The Cordish Companies

Executive Chef - Cece's

Baltimore, MD · On-site

$71K - $97K/yr

Develop menu design and concepts for all food and/or bar outlets, and catering events. Monitor ... Executive Chef Qualifications: * Completion of a degree or certificate in culinary arts and five ...

OTH Hotels Resorts

Executive Chef

Gettysburg, PA · On-site

$74K - $102K/yr

Oversee special event and banquet menu design and execution. Team Leadership & Development * Hire ... an Executive Chef required. Skills and Abilities: * Strong culinary leadership and kitchen ...

Sports & Social

Executive Chef - Cece's

Baltimore, MD

$71K - $97K/yr

Develop menu design and concepts for all food and/or bar outlets, and catering events.Monitor ... Executive Chef Qualifications: * Completion of a degree or certificate in culinary arts and five ...

Remington

Executive Chef

Yountville, CA · On-site

$125K - $150K/yr

Have a minimum 3 years' experience as Executive Chef, including record of menu design and recipe creation. * Knowledge of federal, state and local laws and regulations as it relates to food handling ...

Sodexo

Executive Chef 4

Sunnyvale, CA · On-site

$83K - $115K/yr

As our Executive Chef 4 , you will be the culinary heartbeat of the district, responsible for ... Strong technical skills in contemporary menu design, sustainable sourcing, and staying ahead of ...

Sodexo

Executive Chef 4

Menlo Park, CA · On-site

$84K - $116K/yr

As our Executive Chef 4 , you will be the culinary heartbeat of the district, responsible for ... Strong technical skills in contemporary menu design, sustainable sourcing, and staying ahead of ...

Sodexo

Executive Chef 4

Menlo Park, CA · On-site

$103K - $133K/yr

As our Executive Chef 4 , you will be the culinary heartbeat of the district, responsible for ... Strong technical skills in contemporary menu design, sustainable sourcing, and staying ahead of ...

Sodexo

Executive Chef 4

San Francisco, CA · On-site

$103K - $133K/yr

Role Overview Executive Chef 4 | High-End Corporate Dining | San Francisco, CA Lead the Future of ... Strong technical skills in contemporary menu design, sustainable sourcing, and staying ahead of ...

Sodexo

Executive Chef 4

Burlingame, CA · On-site

$80K - $111K/yr

As our Executive Chef 4 , you will be the culinary heartbeat of the district, responsible for ... Strong technical skills in contemporary menu design, sustainable sourcing, and staying ahead of ...

Sodexo

Executive Chef 4

Seattle, WA · On-site

$81K - $112K/yr

Role Overview Executive Chef 4 | High-End Corporate Dining | Seattle, WA Lead the Future of Food ... Strong technical skills in contemporary menu design, sustainable sourcing, and staying ahead of ...

Sodexo

Executive Chef 4

Seattle, WA · On-site

$81K - $112K/yr

Role Overview Executive Chef 4 | High-End Corporate Dining | Seattle, WA Lead the Future of Food ... Strong technical skills in contemporary menu design, sustainable sourcing, and staying ahead of ...

Sodexo

Executive Chef 4

San Francisco, CA · On-site

$84K - $115K/yr

Role Overview Executive Chef 4 | High-End Corporate Dining | San Francisco, CA Lead the Future of ... Strong technical skills in contemporary menu design, sustainable sourcing, and staying ahead of ...

Sodexo

Executive Chef 4

Sunnyvale, CA · On-site

$84K - $116K/yr

As our Executive Chef 4 , you will be the culinary heartbeat of the district, responsible for ... Strong technical skills in contemporary menu design, sustainable sourcing, and staying ahead of ...

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Executive Menu Design information

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$26.5K

$93.6K

$184K

How much do executive menu design jobs pay per year?

As of Jul 14, 2026, the average yearly pay for executive menu design in the United States is $93,552.00, according to ZipRecruiter salary data. Most workers in this role earn between $58,000.00 and $120,500.00 per year, depending on experience, location, and employer.

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, 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.
What cities are hiring for Executive Menu Design jobs? Cities with the most Executive Menu Design job openings:
What are the most commonly searched types of Menu Design jobs? The most popular types of Menu Design jobs are:
What states have the most Executive Menu Design jobs? States with the most job openings for Executive Menu Design jobs include:
Executive Menu Design jobs near you
Executive Chef

Executive Chef

Highlands College

Birmingham, AL • On-site

$67K - $92K/yr

Full-time

Posted 29 days ago

Job description

Summary of Responsibilities:
The Executive Chef provides strategic, operational, and spiritual leadership for all culinary operations at Highlands College. This role is responsible for shaping and executing a compelling campus dining vision that supports the mission of the College, delivers an exceptional dining experience, and steward resources with excellence.
The Executive Chef oversees menu development, culinary standards, financial performance, team leadership, compliance, and innovation across all dining locations. As a senior culinary leader, this position partners cross-functionally to support campus life, events, student experience, and future growth initiatives, while cultivating a missioncentered, high-performing culinary culture.
Specific Duties and Responsibilities:
1. Culinary Vision and Innovation
  • Menu Development: Conceptualize, develop, and implement seasonal and long-term menus that align with current and future Highlands College dining concepts, balancing quality, creativity, nutrition, variety, and speed of service to enhance the overall diner experience.
  • Recipe & Specification Management: Develop, document, and maintain comprehensive standardized recipes, food purchasing specifications, and preparation techniques to ensure consistency, scalability, and excellence across all areas.
  • Quality Control: Establish, communicate, and enforce standards for food preparation, presentation, portion control, nutrition, allergen awareness, and dietary accommodations, ensuring the dining experience consistently meets or exceeds expectations.

2. Operations and Financial Management
  • Budgeting and Cost Control: Develop, manage, and monitor departmental budgets, food costs, and labor expenses to meet approved financial targets, industry benchmarks, and stewardship expectations.
  • Procurement and Inventory: Oversee sourcing, purchasing, inventory management, and vendor partnerships to ensure quality, reliability, sustainability, and cost-effectiveness while aligning with institutional values.
  • Operational Excellence: Develop, implement, and continuously improve Standard Operating Procedures (SOPs) to uphold exceptional cleanliness, food safety, operational efficiency, and waste reduction across all culinary operations.

3. Leadership and Staff Development
  • Culture Building: Instill a "mission in the middle" Culinary culture by leading by faith fostering a positive, collaborative, and creative work environment that promotes professional growth and job enrichment.
  • Team Supervision: Directly manage and mentor Culinary Team in all areas of Highlands College campus.
  • Training and Development: Design, implement, and evaluate comprehensive training programs for all culinary personnel, focusing on cooking techniques, productivity, creativity, consistency, standards, and growth of culinary knowledge.

4. Compliance and Safety
  • Health and Safety: Ensure strict adherence to all local, state, and federal health, sanitation, and food safety regulations, including HACCP, ServSafe, and internal Highlands College standards.
  • Audits: Conduct and document regular audits of kitchen operations, hygiene, and compliance in each location.

5. Cross-Functional Collaboration
  • Collaborate closely with cross-functional partners including Operations, Advancement, Enrollment, Student Life, Events, Facilities, Finance, and others on initiatives that support the mission, growth, and campus experience of the College.
  • Monitor student, guest, and stakeholder feedback, along with industry trends and best practices, to continuously refine menus, service models, and the overall dining experience.

Other Duties
  • Assist with the research and concepting of additional restaurant concepts that meet the demand needs of Highlands College.
  • Participate in ministry at Church of the Highlands and Highlands College by leading small groups.
  • Affirm and uphold the Statement of Faith and the Core Values and DNA of the College, exemplifying all by word and lifestyle.

Personal Characteristics
  • Demonstrates a genuine interest in supporting others, coaching, and training to improve performance.
  • Gives clear direction while balancing collaborative input
  • Highly focused, self-started with an elevated level of energy and positive outlook.
  • Ability to remain resilient under pressure and effectively adapt to multiple demands, ambiguity, and rapid change.

Abilities & Skills
  • Ability to speak comfortably in public and to diverse audiences
  • Ability to build meaningful relationships with key partners
  • Master of knife handling, food preparation, and culinary techniques
  • Menu design and concepting
  • Team building and development
  • Highly refined palate and sensory evaluation skills.

Education
  • Minimum of a 2 year associate degree in culinary arts or equivalent required
  • 4-year Bachelor of Culinary Arts preferred from Culinary Institute of America or similar reputable culinary college
  • Certified Executive Chef certification preferred.

Experience
  • Minimum of 5 years as an Executive Chef or Director of Culinary at a major University or in upper-luxury hospitality (resort, restaurant, cruise).

Extent of Public Contact:
  • High

Physical Demands:
  • Abilty to work while standing continuously in kitchen environment
  • Ability to drive between campuses
  • Ability to lift 50 lbs without assistance

Direct Reports:
  • This position serves as the senior culinary leader and direct or indirect supervisor for roles including Dishwasher, Cook, Sous Chef, Pastry Chef, Executive Sous Chef, and other culinary personnel.

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