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Executive Menu Planning Jobs (NOW HIRING)

Graspa Group

EXECUTIVE CHEF

Coral Gables, FL · On-site

$75K - $80K/yr

... menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development. * Assist operation managers as requested in areas such as plate ...

Wild Quail Golf & CC

Be Seen First

Executive Chef

Wyoming, DE · On-site

$50K - $70K/yr

The Executive Chef will lead a small culinary team of 1-5 staff, overseeing all kitchen operations ... Experience in menu planning and adaptation

Love Management Inc

Executive Chef

Fort Worth, TX

$70K - $85K/yr

... menu planning. You'll oversee everything from food preparation to team management, fostering a ... Join us as an Executive Chef where your culinary expertise will inspire teams, elevate dining ...

Love Management Inc

$70K - $85K/yr

... menu planning. You'll oversee everything from food preparation to team management, fostering a ... Join us as an Executive Chef where your culinary expertise will inspire teams, elevate dining ...

Love Management

Executive Chef

Fort Worth, TX · On-site

$70K - $85K/yr

Strong skills in food preparation, menu planning, and kitchen management. * Experience in inventory ... Join us as an Executive Chef where your culinary expertise will inspire teams, elevate dining ...

Love Management Inc

Executive Chef

Fort Worth, TX · On-site

$70K - $85K/yr

... menu planning. You'll oversee everything from food preparation to team management, fostering a ... Join us as an Executive Chef where your culinary expertise will inspire teams, elevate dining ...

Entertainment Places

$85 - $115/hr

## Executive Sous ChefApplylocations: Sesame Place Philadelphiatime type: Full timeposted on: Posted ... Lead menu planning and seasonal food items* Cover Culinary Department Duty Manager* Be responsible ...

Allison Inn & Spa

Executive Chef

Newberg, OR · On-site

$130K/yr

... menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development. * Assist operation managers as requested in areas such as plate ...

Allison Inn & Spa

Executive Chef

Newberg, OR · On-site

$130K/yr

... menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development. * Assist operation managers as requested in areas such as plate ...

Redd Hospitality

Executive Sous Chef

Philadelphia, PA

$70K - $85K/yr

Overview We are seeking a passionate and skilled Executive Sous Chef to join our culinary team. The ... menu planning * Manage inventory levels, ordering supplies as needed while minimizing waste.

Redd Hospitality

Executive Sous Chef

Philadelphia, PA

$62K - $79K/yr

Overview We are seeking a passionate and skilled Executive Sous Chef to join our culinary team. The ... menu planning * Manage inventory levels, ordering supplies as needed while minimizing waste.

Birmingham Pub

Executive Chef

Birmingham, MI

$1.2K - $1.4K/wk

The Executive Chef oversees the Back of House team members, takes care of the inventory and ... Experience in menu planning and recipe development * Supplier Management experience * Problem ...

Senior Dining Association Inc.

Executive Chef

Durham, NC · On-site

$60 - $80/hr

The Executive Chef provides strategic and operational leadership for all culinary production and ... Responsibilities include menu planning, food and labor management, regulatory compliance, inventory ...

SeaWorld

$63K - $80K/yr

The Executive Sous Chef oversees all daily Culinary Operations of Restaurants, Carts & Kiosks ... Lead menu planning and seasonal food items * Cover Culinary Department Duty Manager * Be ...

Rusted Route Farms

Executive Chef

Jackson, MO

$62K - $86K/yr

The Executive Chef will be responsible for overseeing all aspects of the kitchen, including menu planning, food preparation, and staff management. The ideal candidate will have a passion for food and ...

Covenant Living

Executive Chef

Golden Valley, MN · On-site

$74K - $102K/yr

Directs daily operations of food production, including menu planning, purchasing, ordering ... Executive Chef Education and Experience: Required Degree : High school diploma Preferred Degree

Merrimack Health

Executive Chef

Lawrence, MA · On-site

$75K - $103K/yr

Directs daily operations of food production, including menu planning, purchasing, ordering ... Minimum 7 years' experience as an Executive Chef * Associate degree in Culinary Arts, Hospitality ...

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Executive Menu Planning information

See salary details

$26.5K

$93.6K

$184K

How much do executive menu planning jobs pay per year?

As of Sep 6, 2026, the average yearly pay for executive menu planning 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 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.

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 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 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.

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Executive Menu Planning jobs near you

EXECUTIVE CHEF

Graspa Group

Coral Gables, FL • On-site

$75K - $80K/yr

Full-time

Posted 16 days ago

Job description

SUMMARY:

The executive chef is responsible for all culinary activities for the restaurant. This position will oversee all activity in the kitchen, train personnel, plan menus, oversee product purchasing and manage culinary budget.

Essential Duties and Responsibilities:

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

  • Make periodic and regular inspections of units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment, and employee appearance.
  • Coordinate all training activities for kitchen, bakery, butcher shop and other production and service employees, including the identification and analysis of training needs and the design and implementation of programs to address these deficiencies.
  • Develop recipes and portion specifications in accordance with consumer tastes, nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development.
  • Assist operation managers as requested in areas such as plate presentation, special function menu planning and the design of new service areas.
  • Prepare operational reports and analyses setting forth progress and adverse trends and make appropriate recommendations.
  • Perform other related duties incidental to the work described herein.

Competencies

  • Strategic Thinking.
  • Business Acumen.
  • Thoroughness.
  • Leadership.
  • Communication Proficiency.
  • Presentation Skills.

Supervisory Responsibility

This position manages all employees of the department and is responsible for the performance management and hiring of the employees within that department.

Work Environment

The work environment can be loud and busy. There are many kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery floors.

Physical Demands

The employee is required to stand for long periods as well as walk, bend, and stoop. The position requires working taste buds, ability to smell, feel with fingers and visually inspect, including close and distance vision. The position requires the ability to use arms, hands and manipulate fingers to reach, stir, measure, pour, cut, chop, dice, decorate, etc.

Position Type/Expected Hours of Work

This position regularly requires long hours and weekend work.

Required Education and Experience

  • +5 years Italian cuisine experience
  • 5 years of progressive experience in high-volume food production or catering, or an equivalent combination of relevant education and/or experience.
  • Prior experience as an executive chef.
  • Prior experience training, purchasing, and managing budgets.