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Executive Menu Planning Jobs (NOW HIRING)

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 ...

Camp Manitou

Executive Chef

Oakland, ME · On-site

$71K - $98K/yr

The executive chef for Camp Manitou is a culinary trained professional responsible for the overall ... menu planning, an artistic flair, and at least five years in the capacity of Head Chef with HIGH ...

Camp Manitou

$71K - $98K/yr

The executive chef for Camp Manitou is a culinary trained professional responsible for the overall ... menu planning, an artistic flair, and at least five years in the capacity of Head Chef with HIGH ...

Napa on Providence

Executive Sous Chef

Charlotte, NC · On-site

$63K - $80K/yr

EXECUTIVE SOUS CHEF SUMMARY As the Executive Sous Chef, you play a pivotal role in shaping the ... Menu Development: * Contribute creative ideas and play a key role in menu planning and development.

Napa on Providence LLC

Executive Sous Chef

Charlotte, NC · On-site

$63K - $80K/yr

Menu Development: * Contribute creative ideas and play a key role in menu planning and development ... EXECUTIVE SOUS CHEF REQUIREMENTS * Proven experience as a Sous Chef or Executive Sous Chef in a ...

Columbia Sussex

Executive Sous Chef

Atlanta, GA · On-site

$62K - $79K/yr

Responsibilities: * Assist the Executive Chef in menu planning and recipe development * Manage and train kitchen staff, including line cooks, prep cooks, and dishwashers * Ensure that all food is ...

Crestview Management, LLC

Executive Sous Chef

Atlanta, GA

$62K - $79K/yr

Responsibilities: * Assist the Executive Chef in menu planning and recipe development * Manage and train kitchen staff, including line cooks, prep cooks, and dishwashers * Ensure that all food is ...

B & J Group

$75K - $90K/yr

Join Our Growing Team as the Executive Chef at our NEW LOCATION. Are you a culinary professional ... Menu planning and development * Ensuring food quality and consistency * Managing kitchen operations

B & J Group

Executive Chef

Garwood, NJ

$75K - $90K/yr

Join Our Growing Team as the Executive Chef at our NEW LOCATION. Are you a culinary professional ... Menu planning and development * Ensuring food quality and consistency * Managing kitchen operations

Crestview Management, LLC

Executive Sous Chef

Atlanta, GA · On-site

$50 - $75/hr

Responsibilities: * Assist the Executive Chef in menu planning and recipe development * Manage and train kitchen staff, including line cooks, prep cooks, and dishwashers * Ensure that all food is ...

Gecko New York

Executive Chef

Pompton Lakes, NJ

$73K - $100K/yr

Executive Chef - Pompton Lakes, NJ Upscale Banquet & Restaurant Venue | Culinary Leadership ... Lead menu planning, recipe development, and execution for both restaurant and event menus.

Mintex Technology

Executive Chef

Stow, MA · On-site

$95K - $115K/yr

Executive Chef Location: Stow, MA Duration: Permanent / Full Time Salary: $90-$115k/Annual Job ... Lead all culinary functions including menu planning, food preparation, recipe development, and ...

Meriwether Godsey, Inc.

Executive Chef

Andover, NH · On-site

$90K - $100K/yr

Our ideal candidate has strong culinary and management skills including: menu planning, recipe ... This Executive Chef will be responsible for the dining program at the school and the retail ...

Napa at stonecrest

Executive Sous Chef

Charlotte, NC · On-site

$60K/yr

EXECUTIVE SOUS CHEF SUMMARY As the Executive Sous Chef, you play a pivotal role in shaping the ... Menu Development: * Contribute creative ideas and play a key role in menu planning and development.

Meriwether Godsey, Inc.

Executive Chef

Holderness, NH · On-site

$75K/yr

Our ideal candidate has strong culinary and management skills, including: menu planning, recipe ... What the Executive Chef will do: * Communicate daily with production staff on all food production ...

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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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What are the most commonly searched types of Menu Planning jobs?

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Executive Menu Planning jobs near you

Executive Chef

Merrimack Health

Lawrence, MA • On-site

$75K - $103K/yr

Full-time

Re-posted 2 days ago

Job description

Merrimack Health is the regional health care provider of the Eastern Merrimack Valley, serving communities across Massachusetts and Southern New Hampshire. Our integrated system includes hospitals in Lawrence, Haverhill, and Methuen, as well as a network of community-based physician practices. We are a recognized leader in heart and stroke care, maternal and child health, orthopedics, surgical services, trauma and emergency care, and outpatient programs. Committed to delivering trusted, compassionate care close to home, Merrimack Health is advancing a unified and patient-centered approach to health care for the region.

JOB SUMMARY:

Supervises all aspects of food production including menu planning and food production. Serves as a technical expert and trainer for production staff.   

DUTIES AND RESPONSIBILITIES:

  • Directs daily operations of food production, including menu planning, purchasing, ordering, inventory, and food preparation to ensure employees have appropriate equipment, inventory, and resources to perform their jobs and meet goals and deadlines.
  • Plans menus including methods, timetables, and costs to support the organization.
  • Accountable for the execution of service quality by maintaining highest level of delivery.
  • Directs kitchen personnel engaged in preparing, cooking, and serving food.
  • Oversees the preparation, portioning, garnishing, presentation, and safe storage of food, solves menu problems (e.g. recipes substitutions)
  • Manages the budget by controlling costs (e.g. labor, inventory, equipment, materials), complying with budget requirements and making adjustments when necessary.
  • Supervises day-to-day activities by delegating authority, assigning and prioritizing activities and monitoring operational standards
  • Establishes operating standards, implements quality improvements, and communicates them to employees
  • Performs Human Resources duties by conducting interviews, suggestions for hire, orientation, in-service trainings, scheduling, payroll, investigatory interviews, providing positive and constructive feedback or counseling’s, and 90-day and yearly performance reviews.
  • Probes potential problems and apprises manager of status on resolution of problem or issues, using appropriate resources when necessary.
  • Establishes a safe work environment by providing safety related training and ensures compliance with all city, state, local, and federal regulations.
  • Performs other related duties as assigned for the purpose of ensuring the efficient and effective functioning of the department.

EDUCATION AND RELATED EXPERIENCE:

Required:

  • ServSafe certification within first 90 days of employment
  • Knowledge of appropriate food handling and production techniques and regulations
  • Five years’ experience in institutional food preparation and service

Preferred:

  • Presently or previously held CEC credentials
  • Minimum 2 years’ management experience
  • Minimum 7 years’ experience as an Executive Chef
  • Associate degree in Culinary Arts, Hospitality, or Food & Restaurant Management
  • Allergen Awareness certification

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