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Executive Menu Planning Jobs in Colorado (NOW HIRING)

Redd Hospitality

Executive Sous Chef

Denver, CO

$66K - $84K/yr

Supervise all kitchen staff and floor staff, ensuring efficient workflow and adherence to food safety regulations. * menu planning * Manage inventory levels, ordering supplies as needed while ...

Grand Hyatt Vail

Executive Chef

Vail, CO · On-site

$107K/yr

The Executive Chef will be responsible for kitchen operations including menu planning, provisioning, food preparation, and sanitation. This position directs the training of culinary staff and other ...

Stonebridge Companies

Executive Chef

Denver, CO · On-site

$85K - $95K/yr

Executive Chef Location: Denver, CO FLSA: Exempt Status: Full-time Reports to: Assistant General ... Oversee daily kitchen operations, including food preparation, menu planning, and staff supervision.

Sodexo

Executive Chef 3

Highlands Ranch, CO · On-site

$81K - $105K/yr

The Executive Chef will manage all culinary operations for this medical center including patient ... Advanced menu planning abilities combined with a deep understanding of current culinary trends and ...

Sodexo

Executive Chef 3

Highlands Ranch, CO

$81K - $105K/yr

The Executive Chef will manage all culinary operations for this medical center including patient ... Advanced menu planning abilities combined with a deep understanding of current culinary trends and ...

Sodexo

Executive Chef 3

Highlands Ranch, CO

$81K - $105K/yr

The Executive Chef will manage all culinary operations for this medical center including patient ... Advanced menu planning abilities combined with a deep understanding of current culinary trends and ...

Boulder Country Club

Chef De Cuisine

Boulder, CO

$65K - $75K/yr

Working closely with the Executive Chef, this role oversees menu preparation, maintains high food ... Strong proficiency in classical and modern cooking methods, advanced knife skills, menu planning ...

Boulder Country Club

Chef De Cuisine

Boulder, CO · On-site

$65K - $75K/yr

Working closely with the Executive Chef, this role oversees menu preparation, maintains high food ... Strong proficiency in classical and modern cooking methods, advanced knife skills, menu planning ...

Invited

Cook 3

Aurora, CO · On-site

$17.25 - $21.25/hr

Communicate with the Executive Chef or Sous Chef regarding special product needs or issues with food quality or presentation. * Assist in menu planning, recipe development, and testing products.

ClubCorp

Cook 3

Parker, CO · On-site

$19 - $24/hr

Communicate with the Executive Chef or Sous Chef regarding special product needs or issues with food quality or presentation. * Assist in menu planning, recipe development, and testing products.

ClubCorp

Cook 3

Carbondale, CO · On-site

$26 - $27/hr

Communicate with the Executive Chef or Sous Chef regarding special product needs or issues with food quality or presentation. * Assist in menu planning, recipe development, and testing products.

Invited

Cook 3

Carbondale, CO · On-site

$18.25 - $22.50/hr

Communicate with the Executive Chef or Sous Chef regarding special product needs or issues with food quality or presentation. * Assist in menu planning, recipe development, and testing products.

Invited Clubs

Cook 3

Carbondale, CO · On-site

$18.25 - $22.50/hr

Communicate with the Executive Chef or Sous Chef regarding special product needs or issues with food quality or presentation. * Assist in menu planning, recipe development, and testing products.

Invited

Cook 3

Parker, CO · On-site

$17.50 - $21.75/hr

Communicate with the Executive Chef or Sous Chef regarding special product needs or issues with food quality or presentation. * Assist in menu planning, recipe development, and testing products.

Invited Clubs

Cook 3

Aurora, CO

$17.25 - $21.25/hr

Communicate with the Executive Chef or Sous Chef regarding special product needs or issues with food quality or presentation. * Assist in menu planning, recipe development, and testing products.

ClubCorp

Cook 3

Aurora, CO · On-site

$19 - $24/hr

Communicate with the Executive Chef or Sous Chef regarding special product needs or issues with food quality or presentation. * Assist in menu planning, recipe development, and testing products.

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All JobsMenu Planning JobsExecutive Menu Planning JobsExecutive Menu Planning Jobs in Colorado

Executive Menu Planning information

What is the difference between Executive Menu Planning vs Menu Development Specialist?

AspectExecutive Menu PlanningMenu Development Specialist
CredentialsCulinary degree, experience in menu strategyCulinary or food service degree, menu design experience
Work EnvironmentCorporate kitchens, large food service operationsRestaurants, catering, food service companies
Employer & Industry UsageUsed by restaurant chains, hotel groups, food service providersUsed by restaurants, catering companies, culinary firms

Executive Menu Planning focuses on strategic, high-level menu decisions for large organizations, while Menu Development Specialists concentrate on creating and testing specific menu items. Both roles require culinary knowledge, but Executive Menu Planning emphasizes overall menu strategy and business goals, whereas Menu Development Specialists focus on product innovation and recipe creation.

How does an executive menu planner typically collaborate with chefs and other departments to develop successful menus?

An Executive Menu Planner works closely with head chefs, nutritionists, and procurement teams to design menus that align with culinary trends, customer preferences, and budgetary constraints. Collaboration often involves regular meetings to discuss seasonal ingredients, cost management, and presentation. Additionally, the role requires coordinating with marketing teams to promote new offerings and ensure that menu changes are communicated effectively. This cross-functional teamwork is essential to creating menus that are both innovative and operationally feasible.

What is executive menu planning?

Executive menu planning is the process of designing, organizing, and overseeing the menus offered by a restaurant, hotel, or food service establishment at a high level. This role involves balancing creativity with business strategy, considering factors such as customer preferences, food trends, cost control, nutrition, and seasonal ingredients. Executive menu planners collaborate with chefs, nutritionists, and management to ensure that the menu aligns with the brand’s goals and maximizes profitability. Effective menu planning also requires knowledge of sourcing, pricing, and food presentation.

What are the key skills and qualifications needed to thrive as an executive menu planner, and why are they important?

To thrive as an Executive Menu Planner, you need strong culinary knowledge, menu development expertise, and experience in food cost analysis, often supported by a degree in culinary arts or hospitality management. Familiarity with menu engineering software, nutrition analysis tools, and inventory management systems is typically required. Creativity, attention to detail, and effective communication are standout soft skills in this role. These skills ensure menus are both appealing and profitable, balancing customer satisfaction with business objectives.
Executive Menu Planning jobs near you
Infographic showing various Executive Menu Planning job openings in Colorado as of August 2026, with employment types broken down into 100% Full Time. Highlights an 100% In-person job distribution.

Executive Chef Country Club

Concert Golf Partners

Westminster, CO • On-site

$105K - $115K/yr

Full-time

Posted 24 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

Executive Chef position:
The Ranch 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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