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Full Time Menu Development Jobs in Colorado (NOW HIRING)

Atlas Group COS

Ephemera Sous Chef

Colorado Springs, CO · On-site

$49.40K - $66.60K/yr

Ephemera at COATI Uprise - Colorado Springs, CO Position Type: Full-Time, Hourly About Ephemera ... Support inventory organization and product rotation * Assist with menu development prep, tastings ...

Atlas Group COS

Ephemera Sous Chef

Colorado Springs, CO · On-site

$49.40K - $66.60K/yr

Ephemera at COATI Uprise Colorado Springs, CO Position Type: Full-Time, Hourly About Ephemera ... Support inventory organization and product rotation * Assist with menu development prep, tastings ...

Atlas Restaurant Group

Ephemera Sous Chef

Colorado Springs, CO · On-site

$49.40K - $66.60K/yr

Ephemera at COATI Uprise - Colorado Springs, CO Position Type: Full-Time, Hourly About Ephemera ... Support inventory organization and product rotation * Assist with menu development prep, tastings ...

PeopleOps360

Executive Chef

Boulder, CO · On-site

$65K - $75K/yr

This senior role blends creativity and strategy you'll lead innovation in menu development, elevate ... Comprehensive Benefits: Full-time team members enjoy competitive compensation, paid holidays, PTO ...

Marriott

Executive Sous Chef

Aspen, CO · On-site

$83K - $114K/yr

Provides direction for menu development. Participates in the budgeting process for areas of ... Employment Type: FULL_TIME

The Westin Westminster

Banquet Sous Chef

Westminster, CO · On-site

$62K - $70K/yr

The Westin Westminster, Westminster, CO Schedule: Full-time | Flexible schedule including evenings ... menu development, banquet tastings, inventory control, and ordering as assigned. * Support ...

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Full Time Menu Development information

What are the key skills and qualifications needed to thrive in a Full Time Menu Development role, and why are they important?

To thrive in a Full Time Menu Development role, you need strong culinary expertise, creativity, and a solid understanding of food trends, often supported by a degree in culinary arts or significant industry experience. Familiarity with menu planning software, nutrition analysis tools, and inventory management systems is typically required. Excellent communication, adaptability, and teamwork are vital soft skills for collaborating with chefs, suppliers, and management. These skills ensure the creation of innovative, cost-effective menus that meet customer expectations and drive business success.

What are some common challenges faced in a full-time menu development role, and how can they be addressed?

A full-time menu development professional often encounters challenges such as balancing creativity with cost-effectiveness, adapting to evolving customer preferences, and ensuring consistency across multiple locations. To address these, it's important to collaborate closely with culinary staff, procurement teams, and marketing to align menu items with brand identity and operational capabilities. Regularly analyzing sales data and customer feedback can help refine menu offerings and stay competitive. Flexibility, strong communication skills, and a willingness to test and iterate new ideas are key to overcoming these challenges.

What is a Full Time Menu Development role?

A Full Time Menu Development role involves creating, testing, and refining menu items for restaurants or food service establishments. Professionals in this position collaborate with chefs, culinary teams, and management to design menus that are both appealing to customers and cost-effective for the business. Their responsibilities may include researching food trends, sourcing ingredients, ensuring menu items meet quality standards, and regularly updating offerings to keep the menu fresh and competitive. This role is typically found in hospitality groups, chain restaurants, or organizations that require ongoing innovation in their food and beverage offerings.

What is the difference between Full Time Menu Development vs Part Time Menu Development?

AspectFull Time Menu DevelopmentPart Time Menu Development
Work HoursTypically 35-40 hours per weekLess than 20 hours per week
CredentialsRelevant culinary or menu planning certifications often requiredSame certifications may be preferred but less emphasized
Work EnvironmentFull-time staff in restaurants, hotels, or catering companiesPart-time roles in similar settings, often with flexible hours
Job ResponsibilitiesComprehensive menu planning, testing, and implementationAssisting with menu updates, limited planning tasks

Full Time Menu Development involves dedicated, full-time roles focused on comprehensive menu planning and execution, often requiring relevant certifications. Part Time Menu Development offers flexible hours with similar responsibilities but on a reduced schedule. Both roles are common in the hospitality industry, but full-time positions typically provide more stability and involvement in strategic menu decisions.

What are the most commonly searched types of Menu Development jobs in Colorado? The most popular types of Menu Development jobs in Colorado are:
What are popular job titles related to Full Time Menu Development jobs in Colorado? For Full Time Menu Development jobs in Colorado, the most frequently searched job titles are:
What job categories do people searching Full Time Menu Development jobs in Colorado look for? The top searched job categories for Full Time Menu Development jobs in Colorado are:
What cities in Colorado are hiring for Full Time Menu Development jobs? Cities in Colorado with the most Full Time Menu Development job openings:
Full Time Menu Development jobs near you

Executive Chef | Iconic Steakhouse | Denver, CO

One Haus

Denver, CO • On-site

$120K - $135K/yr

Full-time

Medical, PTO

Posted 18 days ago

Job description

Position: Executive Chef, Steakhouse concept

Compensation: $120,000–$135,000 base salary + bonus potential

Schedule: Full-time | Service-driven schedule

Benefits: Comprehensive benefits package including health coverage, paid time off, and performance-based incentives


Role Summary:

We are conducting a confidential search for a highly skilled and driven Executive Chef to lead the culinary program for a modern, chef-driven restaurant within a growing, high-performing hospitality group.

This role serves as the senior culinary leader, responsible for overseeing all kitchen operations while acting as a key partner to front-of-house leadership. The Executive Chef will bring a strong balance of creative vision and financial discipline, ensuring an exceptional guest experience while maintaining operational excellence.


The ideal candidate thrives in a fast-paced, competitive environment and brings a deep understanding of fine dining standards, seasonal menu development, and team leadership.


What you bring to the table:

  • Proven ability to lead high-performing kitchen teams in a quality-driven, high-volume environment
  • Strong expertise in menu development, with a focus on seasonal ingredients and evolving guest preferences
  • Hands-on leadership style with a commitment to consistency, presentation, and execution
  • Experience managing inventory, purchasing, and vendor relationships with a focus on cost control
  • Strong financial acumen, including P&L oversight, budgeting, forecasting, and labor management
  • Ability to collaborate cross-functionally with front-of-house leadership to ensure a seamless guest experience
  • Deep knowledge of food safety, sanitation, and kitchen operations best practices
  • Proficiency with restaurant systems and tools related to scheduling, reporting, and inventory management
  • Ability to operate effectively in a fast-paced environment while maintaining high attention to detail


Why you’ll love working here:

  • Opportunity to lead within a modern, chef-driven concept
  • Competitive compensation with bonus potential tied to performance
  • Strong support from an experienced and growth-oriented leadership team
  • A culture that values innovation, accountability, and culinary excellence
  • Opportunity to make a meaningful impact on menu direction and kitchen operations


Required Work Experience:

  • 5–10 years of experience in an Executive Chef or senior culinary leadership role
  • Background in fine dining or elevated, chef-driven restaurant environments
  • Proven track record of managing kitchen operations, team performance, and financial results
  • Experience with budgeting, forecasting, and cost controls in a high-volume setting


Preferred Work Experience:

  • Experience working within multi-unit or growth-oriented restaurant groups
  • Familiarity with restaurant management systems for scheduling, inventory, and reporting
  • Exposure to special events, menu launches, or concept development initiative


Personal Qualities:

  • Passionate culinary leader with strong integrity
  • Creative, detail-oriented, and quality-focused
  • Collaborative and team-driven leadership style
  • Strong communicator with the ability to lead through influence
  • Adaptable and solutions-oriented in a dynamic environment