ZipRecruiter

Log In

1

Hourly Menu Development Jobs in California (NOW HIRING)

AKUA BEHAVIORAL HEALTH INC

Chef

Costa Mesa, CA · On-site

$25 - $27/hr

Hourly, Full-Time, Non-Exempt Compensation: $25-$27 per hour Shift: Monday-Friday 8:30am-5pm (with ... Demonstrated experience in catering services and custom menu development * Proficiency in preparing ...

Akua Behavioral Health Inc

Chef.

Costa Mesa, CA · On-site

$25 - $27/hr

Hourly, Full-Time, Non-Exempt Compensation: $25-$27 per hour Shift: Monday-Friday 8:30am-5pm (with ... Demonstrated experience in catering services and custom menu development * Proficiency in preparing ...

AKUA BEHAVIORAL HEALTH INC

Chef

Costa Mesa, CA

$25 - $27/hr

Hourly, Full-Time, Non-Exempt Compensation: $25-$27 per hour Shift: Monday-Friday 8:30am-5pm (with ... Demonstrated experience in catering services and custom menu development * Proficiency in preparing ...

CordeValle

Sous Chef

San Martin, CA · On-site

$55K - $74K/yr

Participate in menu development, recipe creation, and seasonal offerings. * Foster a positive ... Competitive hourly wage based on experience * Overtime pay in accordance with California labor laws

Akua Mental Health

Chef

Costa Mesa, CA · On-site

$25 - $27/hr

Hourly, Full-Time, Non-Exempt Compensation: $25-$27 per hour Shift: Monday-Friday 8:30am-5pm (with ... Demonstrated experience in catering services and custom menu development * Proficiency in preparing ...

Pacific Hospitality Group

Olive & Hay - Cook I

Napa, CA · On-site

$25 - $30/hr

... The hourly range for this opportunity is $25 to $30 an hour. What You Will Accomplish Provides ... While you may not be solely responsible for menu development, you contribute valuable insights and ...

Pacifichospitality

Olive & Hay - Cook I

Napa, CA

$25 - $30/hr

... The hourly range for this opportunity is $25 to $30 an hour. What You Will Accomplish Provides ... While you may not be solely responsible for menu development, you contribute valuable insights and ...

The Sun Rose

Sushi Cook

West Hollywood, CA

$21.05/hr

Compensation Salary Range: $21.05 - $21.05 Hourly Tipped/Service Charge Eligible? Yes Discretionary ... Collaborate with culinary leadership on menu development, seasonal offerings, and special dining ...

The Sun Rose

Sushi Cook

West Hollywood, CA

$21.05/hr

Compensation Salary Range: $21.05 - $21.05 Hourly Tipped/Service Charge Eligible? Yes Discretionary ... Collaborate with culinary leadership on menu development, seasonal offerings, and special dining ...

The Sun Rose

Sushi Cook

West Hollywood, CA

$21.05/hr

Compensation Salary Range: $21.05 - $21.05 Hourly Tipped/Service Charge Eligible? Yes Discretionary ... Collaborate with culinary leadership on menu development, seasonal offerings, and special dining ...

HEI Hotels and Resorts

Omakase Cook

West Hollywood, CA · On-site

$75K/yr

Compensation Salary Range: $21.05 - $21.05 Hourly Tipped/Service Charge Eligible? Yes Discretionary ... Collaborate with culinary leadership on menu development, seasonal offerings, and special dining ...

next page

Showing results 1-20

All JobsHourly Menu Development JobsHourly Menu Development Jobs in California

Hourly Menu Development information

What is the difference between Hourly Menu Development vs Line Cook?

AspectHourly Menu DevelopmentLine Cook
CredentialsCooking experience, culinary certificationsCooking experience, culinary certifications
Work EnvironmentDesigning menus, collaborating with chefsPreparing dishes on the line, following recipes
Industry UsageUsed in restaurant planning and menu creationUsed in daily kitchen operations
Search & Comparison IntentUnderstanding menu design rolesKitchen preparation and cooking roles

Hourly Menu Development focuses on creating and designing menus, often working closely with chefs and management. Line Cooks are responsible for preparing dishes on the kitchen line based on existing menus. While both roles require culinary skills and experience, Hourly Menu Development emphasizes planning and innovation, whereas Line Cooks focus on execution and daily kitchen operations.

What are the most commonly searched types of Menu Development jobs in California? The most popular types of Menu Development jobs in California are:
What cities in California are hiring for Hourly Menu Development jobs? Cities in California with the most Hourly Menu Development job openings:
Hourly Menu Development jobs near you
Executive Chef - EC

Executive Chef - EC

Montage International

Laguna Beach, CA • On-site

$150K - $180K/yr

Full-time

Re-posted yesterday

Job description

Live Your Passion. Add Your Magic.
At Montage International, we are doing something different, something exciting and it takes passionate people to bring our vision to life. We have built a culture that leads with the important notion we live by every day; do what you love. If this resonates with you, we look forward to receiving your application.
We welcome applicants with disabilities and provide reasonable accommodations as needed to our applicants. Please discuss with our hiring managers during our selection processes.
If you are an internal applicant, please log into Workday and apply for your application to be considered.
Please Click Hereto apply internally.
Executive Chef
SUMMARY
The Executive Chef will provide the highest quality culinary experience to our guests. The Executive Chef is responsible for the development and oversight of the overall strategic vision of the culinary program, including profitable financial management, effective leadership of sous chefs, excellent customer service skills, and supervision of department requirements and standards.
ESSENTIAL FUNCTIONS
Job duties include, although are not limited to:
  • Accountable for ensuring all aspects of the Hotel kitchens including but not limited to: training, supervision and scheduling of all line associates, execution of all menu items, ordering, proper storage, organization and inventory of all products, training and implementation of all sanitation procedures, developing menu items, menu matrix and recipes while managing food and labor costs.
  • Responsible for enhancing the quality of food product that is presented to guests.
  • Make changes that respond to the marketplace and to guests' needs, both present and anticipated.
  • Recommend changes to the food product.
  • Use market research to develop new products and ensure consistency in food delivery and standards.
  • Be a primary representative in media outlets, both print and televised, for food and beverage offerings at the Hotel.
  • Provide support of a specialist nature to the Executive Committee, particularly to the Director of Food & Beverage, and the Food & Beverage Managers and Directors.
  • Work in support of team goals and measures effectiveness through the Food & Beverage profit and service performance of the hotel.
  • Responsible for the selection, training and development of the personnel within the department.
  • Control the elements that determine profit and loss.
  • Responsible for all major operating expenses.
  • Set margins and manage the business against projections.
  • Make decisions that relate to profit and loss.
  • Responsible for the financial management of the operation.
  • Create custom menus
  • Create sustainable menu options
  • Responsible for following BEOs and ensuring any changes are made
  • Attend operational meetings

QUALIFICATIONS
  • Minimum three years' experience as an Executive Chef in a comparable hotel environment.
  • Expertise in food product, presentation, quality and preparation along with menu concept and menu design required.
  • Previous experience with creating schedules, labor costing, payroll administration, employee performance management required.
  • Strong interpersonal and problem solving abilities.
  • Must be able to work well under pressure in a fast paced environment, and focus attention on guest needs, remaining calm and courteous at all times.
  • Requires good communication skills, both verbal and written.
  • Must possess basic computational ability.
  • Knowledge of computer accounting programs, math skills as well as budgetary analysis capabilities required.
  • Extensive knowledge of menu development, insight into marketing, cost and wage control.
  • Thorough knowledge of food products, standard recipes and proper preparation.
  • Ability to analyze, forecast data, and make judgments to ensure proper payroll and production control.
  • Ability to supervise large staff and accomplish goals on a timely basis.
  • Ability to conduct meetings, menu briefings and maintain communication lines between line staff and Executive Assistant Manager, Food & Beverage.
  • Ability to effectively deal with internal and external customers some of whom will require high levels of patience, tact and diplomacy and collect accurate information to resolve conflicts.
  • Ability to create recipes and support material, i.e., recipe cards, descriptions, and pictures, and to read and visualize same.
  • Artistic ability to create theme menus, ideas for ice carvings, decorations, etc.

PHYSICAL REQUIREMENTS
Constant standing and walking throughout shift. Occasional environmental exposures to cold, heat, and water. The individual must be able to transport up to 50 pounds on occasion and up to 35 pounds regularly.
The pay scale for the Executive Chef ranges from $150,000.00 to $180,000.00. The pay scale is the base salary or hourly wage range, exclusive of incentive pay such as commissions, piece rates, gratuities, and the like, that Montage reasonably expects to pay for the position. Please let us know if you have any questions.
In the United States we are proud to be an EEO employer M/F/D/V. We maintain a drug-free workplace and perform pre-employment substance abuse testing.
Montage International logo

About Montage International

Sourced by ZipRecruiter

Montage International, based in Irvine, CA, US, operates within the hospitality industry. The company's portfolio includes highly luxurious resorts, hotels, residences, and golf courses, which are categorized under four distinctive brands: Montage Hotels & Resorts, Pendry Hotels & Resorts, Montage Residences and Pendry Residences. Established in 2002 by Alan Fuerstman, the company's goal is to transform traditional hospitality into something more immersive by integrating arts, culture, and fashion in their high-end properties. The company's mission is driven by the core values of social responsibility, humility, respect, integrity, and introspection -- hallmarks of the hospitality experience they aim to provide.

Industry

Traveler accommodation

Company size

1,001 - 5,000 Employees

Headquarters location

Irvine, CA, US

Year founded

2002

Social media

FacebookTwitter

View All Montage International Jobs

Apply