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Full Time Menu Development Jobs (NOW HIRING)

Mercato Della Pescheria Las Vegas

Sous Chef

Las Vegas, NV · On-site

$47.80K - $64.50K/yr

V&E Hospitality Group Job Type: Full-Time About V&E Hospitality Group: V&E Hospitality Group is a ... Menu Development: Collaborate with the Executive Chef in designing and executing innovative and ...

V & E Restaurant Group

Sous Chef

Las Vegas, NV

$47.80K - $64.50K/yr

V&E Hospitality Group Job Type: Full-Time About V&E Hospitality Group: V&E Hospitality Group is a ... Menu Development: Collaborate with the Executive Chef in designing and executing innovative and ...

Havana 1957 Flamingo

Sous Chef

Las Vegas, NV

$47.80K - $64.50K/yr

V&E Hospitality Group Job Type: Full-Time About V&E Hospitality Group: V&E Hospitality Group is a ... Menu Development: Collaborate with the Executive Chef in designing and executing innovative and ...

CA Cafe Americano | Nevada

Sous Chef

Las Vegas, NV

$47.80K - $64.50K/yr

V&E Hospitality Group Job Type: Full-Time About V&E Hospitality Group: V&E Hospitality Group is a ... Menu Development: Collaborate with the Executive Chef in designing and executing innovative and ...

Oda Pizzeria Bistro

Executive Chef

Cape Coral, FL

$63.90K - $88.10K/yr

Role Description This is a full-time, on-site role located in Cape Coral, FL, for an Executive Chef. The Executive Chef will oversee the kitchen's daily operations, including menu development, food ...

Gecko New York

Executive Chef

Beacon, NY

$71.20K - $98.10K/yr

Beacon, NY Job Type: Full-Time Industry: Hospitality / Restaurant / Culinary Position Overview: A ... Lead all kitchen operations including menu development, food preparation, staff management, and ...

Cafe Americano Caesars Palace

Sous Chef

Las Vegas, NV

$47.80K - $64.50K/yr

V&E Hospitality Group Job Type: Full-Time About V&E Hospitality Group: V&E Hospitality Group is a ... Menu Development: Collaborate with the Executive Chef in designing and executing innovative and ...

Havana 1957 Flamingo

Sous Chef

Las Vegas, NV · On-site

$47.80K - $64.50K/yr

V&E Hospitality Group Job Type: Full-Time About V&E Hospitality Group: V&E Hospitality Group is a ... Menu Development: Collaborate with the Executive Chef in designing and executing innovative and ...

Cafe Americano Caesars Palace

Sous Chef

Las Vegas, NV

$47.80K - $64.50K/yr

V&E Hospitality Group Job Type: Full-Time About V&E Hospitality Group: V&E Hospitality Group is a ... Menu Development: Collaborate with the Executive Chef in designing and executing innovative and ...

Yamashiro Hollywood

CDC - Chef de Cuisine

Los Angeles, CA · On-site

$70.40K - $96.40K/yr

Oversee menu planning and development, taking into account customer preferences, seasonal ... LeslieM @ YamashiroHollywood.com Skills Required null More Details Employment Type: Full Time ...

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Full Time Menu Development information

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$50K

$107.7K

$173.5K

How much do full time menu development jobs pay per year?

As of May 31, 2026, the average yearly pay for full time menu development in the United States is $107,697.00, according to ZipRecruiter salary data. Most workers in this role earn between $88,000.00 and $121,500.00 per year, depending on experience, location, and employer.

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 cities are hiring for Full Time Menu Development jobs? Cities with the most Full Time Menu Development job openings:
What are the most commonly searched types of Menu Development jobs? The most popular types of Menu Development jobs are:
What states have the most Full Time Menu Development jobs? States with the most job openings for Full Time Menu Development jobs include:
What job categories do people searching Full Time Menu Development jobs look for? The top searched job categories for Full Time Menu Development jobs are:
Full Time Menu Development jobs near you
Infographic showing various Full Time Menu Development job openings in the United States as of May 2026, with employment types broken down into 1% As Needed, 79% Full Time, 16% Part Time, 1% Temporary, and 3% Contract. Highlights an 98% Physical, and 2% Hybrid job distribution, with an average salary of $107,697 per year, or $51.8 per hour.

Sous Chef

Mercato Della Pescheria Las Vegas

Las Vegas, NV • On-site

$47.80K - $64.50K/yr

Full-time

Posted 3 days ago

Job description

Job Title: Sous Chef

Company: V&E Hospitality Group

Job Type: Full-Time

About V&E Hospitality Group:

V&E Hospitality Group is a renowned hospitality company dedicated to providing exceptional dining and entertainment experiences to our patrons. With a diverse portfolio of bars and restaurants, each offering a unique atmosphere and a commitment to outstanding culinary experiences, we aim to create memorable moments for our valued guests.

Position Overview:

V&E Hospitality Group is seeking a skilled and experienced culinary professional to join our team as a Sous Chef. The Sous Chef plays a pivotal role in supporting the Executive Chef in overseeing the kitchen operations, menu development, and culinary team leadership. If you are a culinary expert with a passion for innovation and leadership, we encourage you to apply.

Key Responsibilities:

  1. Menu Development:Collaborate with the Executive Chef in designing and executing innovative and appealing menu items, considering guest preferences, seasonal ingredients, and cost control.
  2. Food Preparation:Oversee and participate in food preparation, ensuring the highest standards of taste, presentation, and quality are consistently met.
  3. Kitchen Management:Assist in managing all aspects of kitchen operations, including staff scheduling, training, and supervision, to ensure efficient and smooth service.
  4. Quality Control:Maintain a high standard for food quality and consistency. Conduct quality checks at every stage of preparation.
  5. Team Leadership:Mentor and motivate kitchen staff, including line cooks, prep cooks, and dishwashers. Foster a positive and collaborative work environment.
  6. Inventory Management:Assist in monitoring and managing inventory levels, minimizing waste, and optimizing ingredient usage.
  7. Kitchen Sanitation:Ensure compliance with food safety and sanitation standards, including proper storage, labeling, and handling of ingredients and equipment.
  8. Plating and Presentation:Oversee the plating of dishes to ensure they meet the established visual and taste standards.
  9. Kitchen Efficiency:Assist in optimizing kitchen workflows and processes to increase productivity and reduce wait times.
  10. Compliance:Ensure compliance with all health and safety regulations and kitchen policies.

Qualifications:

  • Proven experience as a Sous Chef or in a similar culinary leadership role.
  • Culinary expertise, including advanced cooking techniques, food preparation, and menu development.
  • Strong leadership, communication, and interpersonal skills.
  • Excellent problem-solving abilities and a proactive approach to addressing challenges.
  • Knowledge of food safety, sanitation, and industry best practices.
  • Availability to work evenings, weekends, and holidays as needed.
  • Culinary degree or related certification is a plus.

Physical qualifications:

Ability to move throughout the dining room effectively.

Ability to lift and carry serving trays weighing up to 15lbs and bus tubs weighing up to 40 lbs.

Ability to perform reaching and stooping motions.

Benefits:

  • Competitive salary and performance-based bonuses.
  • Opportunities for career advancement within V&E Hospitality Group.
  • Employee discounts on food and beverages.
  • A positive and dynamic work environment.
  • Training and development opportunities.

V&E Hospitality Group is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, or protected veteran status and will not be discriminated against on the basis of disability.

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