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Full Time Menu Development Jobs in New Jersey (NOW HIRING)

Mercado Montclair

Chef de Cuisine

Montclair, NJ

$65K - $80K/yr

Upper Montclair, NJ Employment Type: Full-Time Reports To: Owner KINDLY DO NOT APPLY FOR THE ... This role also oversees kitchen financial performance, vendor relationships, and menu development ...

Mercado Montclair

Chef de Cuisine

Montclair, NJ · On-site

$65K - $80K/yr

Upper Montclair, NJ Employment Type: Full-Time Reports To: Owner KINDLY DO NOT APPLY FOR THE ... This role also oversees kitchen financial performance, vendor relationships, and menu development ...

B & J Group

Executive Chef

Garwood, NJ

$75K - $90K/yr

Menu planning and development * Ensuring food quality and consistency * Managing kitchen operations ... Employment Type: Full Time Years Experience: 3 - 5 years Salary: $75,000 - $90,000 Annual Bonus ...

B & J Group

$75K - $90K/yr

Menu planning and development * Ensuring food quality and consistency * Managing kitchen operations ... Employment Type: Full Time Years Experience: 3 - 5 years Salary: $75,000 - $90,000 Annual Bonus ...

Four Leaves

Executive Sous Chef

Park Ridge, NJ · On-site

$85K - $95K/yr

Ensure compliance with food safety and sanitation standards * Assist with menu development, recipe ... A professional who takes ownership of results and sets the standard for the kitchen * Full-time ...

Bum Rogers

$60K - $72K/yr

Menu planning and development to ensure a diverse and enticing selection * Overseeing food quality ... Employment Type: Full Time Salary: $25 - $32 Hourly Bonus/Commission: Yes

Bum Rogers

$75K - $85K/yr

Menu development expertise * Previous experience in fine dining * Minimum Salary: $75,000.00 ... Employment Type: Full Time Salary: $75,000 - $85,000 Annual Bonus/Commission: No

Bum Rogers

Working head Chef

Seaside Park, NJ

$60K - $72K/yr

Menu planning and development to ensure a diverse and enticing selection * Overseeing food quality ... Employment Type: Full Time Salary: $25 - $32 Hourly Bonus/Commission: Yes

PSD Hospitality

Be Seen First

Executive Chef

Haledon, NJ · On-site

$104K - $125K/yr

Menu Development: Bring creativity, seasonality, and refined technique to high-volume event ... Employment Status: Full-Time, Exempt. To Apply Please submit your resume, professional references ...

Capon's Chophouse

Executive Sous Chef

Hackensack, NJ

$90K - $100K/yr

Capon's Chophouse in Hackensack New Jersey Type: Full-Time Compensation: Competitive salary ... This is an incredible opportunity for a seasoned professional to contribute to menu development ...

Capon's Chophouse

Executive Sous Chef

Hackensack, NJ

$70K - $90K/yr

Capon's Chophouse in Hackensack New Jersey Type: Full-Time Compensation: Competitive salary ... This is an incredible opportunity for a seasoned professional to contribute to menu development ...

Genesis Global Group

Sous Chef - Kitchen

Princeton, NJ · On-site

$52K - $70K/yr

This is a Full-Time position. Candidate must be willing to work weekdays, weekends and/or holidays ... menu development, cost control, waste management, and staff training procedures • Clean and ...

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All JobsMenu Development JobsFull Time Menu Development JobsFull Time Menu Development Jobs in New Jersey

Full Time Menu Development information

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 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 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 are the key skills and qualifications needed to thrive in a full time menu development role?

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

Chef Manager II-- Private School

Brock & Company, Inc.

Far Hills, NJ • On-site

$36/hr

Full-time

Medical, Dental, Vision, Life, Retirement, PTO

Posted 11 days ago

Job description

Job Type
Full-time
Description
Chef Manager II- Private School Full Time Position Benefits Eligible Pay Rate: $36 an hour
Lead a dynamic private-school culinary program where your creativity, leadership, and passion for great food can genuinely shape the student experience. As Chef Manager II, you'll run the kitchen from menu development through catering and team leadership-while enjoying a full-time, benefits-eligible role with a schedule that supports life outside of work.
Brock & Company, Inc. is the premier provider of contract food management to private and independent schools and corporations throughout the Mid-Atlantic and New England regions. We aim to deliver outstanding quality food services exceeding our clients' expectations every day. With an extensive array of clients, Brock has a formula for success that is simple. We focus on top quality products combined with people who have a passion for food and service. Brock provides a family-owned, corporate supported, financially sound organization that is committed to our clients and associates and is always striving for excellence.
As a member of the Brock team, you will experience a work schedule that allows for a quality of life. Our food programs are dynamic, the menus cutting edge and creative. We welcome your input to implement, solve problems, and help drive these programs to success. You can influence the outcome, and we will give you the tools to be successful. Our programs have made significant improvements in the daily work lives of our customers and clients by providing healthy, nutritious menus at all meals.
The Chef Manager will be the lead culinary person who is responsible for overseeing culinary operations for any Brock site. As such, the following represents the qualities and expectations necessary for success as a qualified Chef Manager. This position is accountable for menu development, purchasing, receiving, food production, customer service, catering planning and execution, marketing and administrative duties.
Responsibilities
  • Directly prepare food and supervise at least two full-time employees in the preparation and service of food.
  • Provide leadership, training and oversite for all unit activities to meet organizational and client objectives.
  • Train and manage kitchen personnel and supervise/coordinate all related culinary activities to include food safety standards and allergen training.
  • Weekly purchasing, monthly inventory management and accurate cash handling.
  • Establish presentation techniques and quality standards, plan and price menus
  • Ensure proper equipment operation/maintenance and ensures proper safety and sanitation in kitchen
  • Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques.
  • Administrative duties to include maintaining budgeted food cost and labor cost, ordering and weekly and monthly reporting.

Qualifications
  • Ideal candidates will possess a culinary degree or certification, and/or seven to nine years in a related position with comparable experience.
  • Possess required culinary expertise to execute the forecasting, preparation and safe storage of all regular and catering menu items.
  • Requires knowledge of the principles and practices within the food profession to include food safety, budget management and employee training and development.
  • Requires time management, ability to multi-task and problem solve, strong oral, reading and written communication skills.
  • Must be able to stand for extended periods of time.
  • Adhere to client and company protocols related to COVID-19 workplace safety and sanitation standards.
  • Lifting and moving of food, food containers and other non-food items from floor position to no higher than one's own height.
  • ServSafe and Allergen Awareness Certifications required

Benefits Available for Full-Time Employees
  • Medical, Dental & Vision
  • Paid Time Off
  • 401K Plan with Company Match
  • Life & AD & D Insurance
  • Short & Long-Term Disability

Equal Opportunity Employer - M/F/D/V Uniforms and Meals Provided
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