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Executive Menu Planning Jobs in Raleigh, NC (NOW HIRING)

Redd Hospitality

Sous Chef

Raleigh, NC · On-site

$48K - $65K/yr

Collaborate with the Executive Chef on menu planning and development, incorporating seasonal ingredients and customer preferences. * Manage inventory levels, ordering supplies as needed while ...

Kingswood Reserve

Sous Chef

Clayton, NC

$42K - $57K/yr

The Sous Chef plays a key leadership role in the kitchen, supporting the Executive Chef in planning ... Collaborate on menu planning, incorporating resident preferences and dietary requirements.

Senior Living Hiring

Sous Chef

Clayton, NC · On-site

$42K - $57K/yr

The Sous Chef plays a key leadership role in the kitchen, supporting the Executive Chef in planning ... Collaborate on menu planning, incorporating resident preferences and dietary requirements.

Invited Clubs

Cook 3

Wake Forest, NC

$14.50 - $18/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

Wake Forest, NC

$14.50 - $18/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

Wake Forest, NC · On-site

$14.50 - $18/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.

O-Ku Sushi Raleigh

Executive Chef

Raleigh, NC · On-site

$69K - $95K/yr

Requirements for Success: * 5+ years of experience in kitchen management and menu creation ... Financial Planning : Access to a 401K plan with a 50% match on your first 6% investment, along with ...

O-Ku Sushi Raleigh

Executive Chef

Raleigh, NC · On-site

$69K - $95K/yr

Requirements for Success: * 5+ years of experience in kitchen management and menu creation ... Financial Planning : Access to a 401K plan with a 50% match on your first 6% investment, along with ...

O-Ku Sushi Raleigh

Executive Chef

Raleigh, NC

$69K - $95K/yr

Requirements for Success: * 5+ years of experience in kitchen management and menu creation ... Financial Planning : Access to a 401K plan with a 50% match on your first 6% investment, along with ...

O-Ku Sushi Raleigh

Executive Chef

Raleigh, NC

$69K - $95K/yr

Requirements for Success: * 5+ years of experience in kitchen management and menu creation ... Financial Planning : Access to a 401K plan with a 50% match on your first 6% investment, along with ...

O-Ku Sushi Raleigh

Executive Chef

Raleigh, NC

$69K - $95K/yr

Requirements for Success: * 5+ years of experience in kitchen management and menu creation ... Financial Planning : Access to a 401K plan with a 50% match on your first 6% investment, along with ...

Governors Club

Sous Chef

Chapel Hill, NC

$60K/yr

Support Executive Chef with sanitation, safety, menu planning, and production activities. * Lead by example to promote teamwork, morale, and leadership skills. * Maintain standards of quality, cost ...

Governors Club

Sous Chef

Chapel Hill, NC · On-site

$60K/yr

Support Executive Chef with sanitation, safety, menu planning, and production activities. * Lead by example to promote teamwork, morale, and leadership skills. * Maintain standards of quality, cost ...

Governors Club

Sous Chef

Chapel Hill, NC · On-site

$60K/yr

Support Executive Chef with sanitation, safety, menu planning, and production activities. * Lead by example to promote teamwork, morale, and leadership skills. * Maintain standards of quality, cost ...

Invited Clubs

Cook 2

Holly Springs, NC

$15.25 - $19/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 2

Holly Springs, NC

$15.25 - $19/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 2

Holly Springs, NC · On-site

$14 - $20/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 Raleigh, NC

Executive Menu Planning information

See Raleigh, NC salary details

$25.8K

$90.9K

$178.9K

How much do executive menu planning jobs pay per year?

As of Aug 1, 2026, the average yearly pay for executive menu planning in Raleigh, NC is $90,940.00, according to ZipRecruiter salary data. Most workers in this role earn between $56,400.00 and $117,100.00 per year, depending on experience, location, and employer.

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.

What skills do you need for menu planning?

Executive menu planners need strong organizational skills, creativity, and knowledge of nutrition and food trends. They should be able to analyze customer preferences, work within budget constraints, and coordinate with kitchen staff. Proficiency with menu design tools and understanding food safety standards are also important.

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 jobs pay 4000 a week without a degree?

Executive menu planning roles typically do not pay $4,000 a week without specialized experience or certifications. High-paying jobs that can reach this level without a degree often include sales management, real estate brokers, or skilled trades like certain construction or electrical work, which rely more on experience and licensing than formal education. These roles may require strong skills, industry knowledge, and sometimes licensing or certification but not necessarily a college degree.

What is the highest paying job in food nutrition?

In food nutrition, executive roles such as Director of Nutrition or Nutrition Program Director tend to be among the highest paying positions, often earning six-figure salaries. These roles typically require advanced degrees, extensive experience, and leadership skills in healthcare, food service, or public health organizations.

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.

What is the highest paying job in culinary?

In the culinary field, executive chefs and culinary directors tend to be among the highest paid roles, especially in high-end restaurants or hotel chains. These positions require extensive experience, leadership skills, and often advanced certifications, with salaries varying based on location and establishment size.
What cities near Raleigh, NC are hiring for Executive Menu Planning jobs? Cities near Raleigh, NC with the most Executive Menu Planning job openings:
Executive Menu Planning jobs near you

Executive Chef - Country Club

Concert Golf Partners

Cary, NC • On-site

$85K - $95K/yr

Full-time

Posted 18 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 Macgregor Downs 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 Two years experience as an Executive Chef or Five 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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