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Menu Coordinator Jobs (NOW HIRING)

Rival

$52K - $72K/yr

Work with the Menu Coordinator on menu descriptions, food matrix, allergen information, and menu launches. * Support the Corporate Chef and the Executive Chef of Casa Neos on cross-venue culinary ...

Rival

Executive Chef | CLAUDIE

Miami, FL · On-site

$135K - $150K/yr

Work with the Menu Coordinator on menu descriptions, food matrix, allergen information, and menu launches. * Support the Corporate Chef and the Executive Chef of Casa Neos on cross-venue culinary ...

New

MADONE INC

Menu, Data & Order Coordinator

Eagan, MN · On-site

$26 - $31/hr

Third-Party Vendor Coordination * Determine the program's pizza needs (or other food needs from third-party vendors) if specified by the menu and coordinate related information from clients. * Update ...

Riviera Dining Group

Executive Chef | CLAUDIE

Miami, FL

$135K - $150K/yr

Work with the Menu Coord inator on menu descriptions, food matrix, allergen information, and menu launches. Support the Corporate Chef and the Executive Chef of Casa Neos on cross-venue culinary ...

Riviera Dining Group

Executive Chef | CLAUDIE

Miami, FL · On-site

$135K - $150K/yr

... Menu Coordinator. • Work closely with the Menu Analyst for information on new menu creations. • Work closely with the Sourcing Manager for updates on farm products. • Work with the Menu Coord ...

MADONE INC

Menu, Data & Order Coordinator

Eagan, MN · On-site

$26 - $31/hr

Third-Party Vendor Coordination * Determine the program's pizza needs (or other food needs from third-party vendors) if specified by the menu and coordinate related information from clients. * Update ...

CAVA - Belle Meade

Catering Coordinator

Nashville, TN

$14.50 - $17.50/hr

Menu coordination for vendors and in-house websites with validation of pricing, descriptions, and photos. * Catering Portal management and coordination to be current always as well as supporting ...

CAVA

Catering Coordinator

Nashville, TN · On-site

$14.50 - $17.50/hr

Menu coordination for vendors and in-house websites with validation of pricing, descriptions, and photos. * Catering Portal management and coordination to be current always as well as supporting ...

CAVA

Catering Coordinator

Nashville, TN · On-site

$14.50 - $17.50/hr

Menu coordination for vendors and in-house websites with validation of pricing, descriptions, and photos. * Catering Portal management and coordination to be current always as well as supporting ...

CAVA - Belle Meade

Catering Coordinator

Nashville, TN · On-site

$14.50 - $17.50/hr

Menu coordination for vendors and in-house websites with validation of pricing, descriptions, and photos. * Catering Portal management and coordination to be current always as well as supporting ...

Author & Edit Hospitality

Menu Manager

Phoenix, AZ · On-site

This role sits at the intersection of culinary, operations, marketing and design, serving as the central point of coordination and the final step for accuracy, clarity and presentation. The Menu ...

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Menu Coordinator information

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How much do menu coordinator jobs pay per hour?

As of Sep 12, 2026, the average hourly pay for menu coordinator in the United States is $23.32, according to ZipRecruiter salary data. Most workers in this role earn between $17.31 and $25.96 per hour, depending on experience, location, and employer.

What is a menu coordinator?

A Menu Coordinator is a professional responsible for planning, organizing, and updating menus for restaurants, catering services, or large institutions like hotels or schools. They work closely with chefs, dietitians, and management to ensure the menu meets customer preferences, dietary needs, and budget constraints. Menu Coordinators also monitor food trends, help with pricing, and may assist with sourcing ingredients. Their goal is to create appealing, balanced, and cost-effective menus that enhance the dining experience.

What are the key skills and qualifications needed to thrive as a menu coordinator, and why are they important?

To thrive as a Menu Coordinator, you need a strong background in menu planning, nutrition, food safety regulations, and often a degree in hospitality or culinary management. Familiarity with menu management software, inventory systems, and compliance documentation tools is typically required. Exceptional organizational skills, attention to detail, and effective communication are crucial soft skills for coordinating with chefs, suppliers, and staff. These competencies ensure menus are cost-effective, compliant, and appealing, supporting smooth operations and customer satisfaction.

What are the most common challenges faced by a menu coordinator and how can they be addressed?

Menu Coordinators often face the challenge of balancing creativity with cost-effectiveness, ensuring that menus appeal to guests while staying within budget and supply constraints. They must also coordinate closely with chefs, suppliers, and front-of-house staff to manage ingredient availability and respond to changing customer preferences. Strong organizational and communication skills help overcome these hurdles, as does staying up-to-date with food trends and maintaining flexibility to adjust menus as needed. Proactive planning and regular team meetings are essential practices for a successful Menu Coordinator.

What is the difference between Menu Coordinator vs Food Service Supervisor?

AspectMenu CoordinatorFood Service Supervisor
CredentialsHigh school diploma; certifications in food safety often preferredHigh school diploma; food safety certifications; leadership experience
Work EnvironmentRestaurants, catering, hospitality settingsRestaurants, cafeterias, institutional food services
Job FocusPlanning, organizing, and updating menusOverseeing daily food service operations and staff
Employer UsageRestaurants, hotels, catering companiesHotels, hospitals, schools, large food service operations

While both roles are involved in food service, the Menu Coordinator primarily focuses on menu planning and updates, ensuring variety and quality. The Food Service Supervisor manages daily operations, supervises staff, and ensures service standards are met. Understanding these differences helps job seekers find the right position aligned with their skills and career goals.

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Cities with the most Menu Coordinator job openings:

What are the most commonly searched types of Menu jobs?

The most popular types of Menu jobs are:

What states have the most Menu Coordinator jobs?

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For Menu Coordinator jobs, the most frequently searched job titles are:

Menu Coordinator jobs near you
Infographic showing various Menu Coordinator job openings in the United States as of September 2026, with employment types broken down into 1% As Needed, 82% Full Time, 14% Part Time, 1% Temporary, 1% Contract, and 1% Nights. Highlights an 86% Physical, 2% Hybrid, and 12% Remote job distribution, with an average salary of $48,503 per year, or $23.3 per hour.

Executive Chef | Spring 2027 Opening | HONO Japanese Steakhouse

On-site

Rival
See more jobs at Rivalexternal

$52K - $72K/yr

Other

Posted 11 days ago

Key responsibilities

  • Plan, create, and manage menus, including specials and seasonal changes, ensuring menu accuracy and consistency.

  • Audit food quality and recipe adherence to maintain high standards and evaluate products for quality, price, and standards.

  • Collaborate with management and other departments to support menu launches, training, and cross-venue culinary initiatives.

Job description

WHO ARE WE?

Riviera Dining Group is redefining hospitality through elevated dining, vibrant nightlife, and immersive design. From the success of MILA in Miami Beach to the expansion of AVA, CASA NEOS, and CLAUDIE, RDG is building a collection of destinations that offer more than a meal - they create unforgettable experiences.

Job Descriptions POSITION SUMMARY

The Executive Chef is responsible for the overall kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction through planning, organizing, directing, and controlling kitchen operations and administration. The role owns menu development, recipe integrity, food quality, and cost performance, exhibiting culinary talent through hands-on work while leading the culinary team and managing all food-related functions. This position reports to the Corporate Chef, Casa Neos.

KEY RESPONSIBILITIES
  • Menu & Recipe Development
    • Plan and create menus for all food outlets, including specials and seasonal changes.
    • Develop standard recipes and food preparation and presentation techniques that hold quality consistently high and minimize food cost.
    • Manage recipe accuracy and provide operations and the Corporate Chef with current, accurate recipes.
    • Cost and evaluate menus in collaboration with the cost control team.
    • Assist in menu launches and train operations teams on new dishes and new menus.
  • Food Quality & Standards
    • Audit food quality across all operations.
    • Audit recipe adherence on a regular basis with the Chief Culinary Officer and the corporate culinary team.
    • Evaluate food products to ensure quality standards are consistently attained.
    • Evaluate products to confirm quality, price, and related goods are consistently met.
    • Maintain current knowledge of trends within the F&B market.
  • Cross-Functional Partnership
    • Interact with Food & Beverage and Operations management so food production consistently exceeds member and guest expectations.
    • Assist in implementing the Food Matrix with the Menu Coordinator.
    • Work closely with the Menu Analyst for information on new menu creations.
    • Work closely with the Sourcing Manager for updates on farm products.
    • Work with the Menu Coordinator on menu descriptions, food matrix, allergen information, and menu launches.
    • Support the Corporate Chef and the Executive Chef of Casa Neos on cross-venue culinary initiatives.
    • Attend all required meetings and additional meetings as needed.
    • Perform other duties as directed.
REQUIREMENTS & QUALIFICATIONS
  • Required
    • Two- or four-year culinary degree.
    • Minimum 10 years in a kitchen management role as Executive Chef in a fast-paced, high-volume upscale restaurant.
    • Computer proficiency including Excel and Windows.
  • Competencies
    • Strong leadership ability with a culinary team.
    • Attention to detail and demonstrated organizational skill.
    • Good listening and verbal communication skills.
    • Alert to operational and F&B needs across the venue.
PHYSICAL DEMANDS & WORK ENVIRONMENT
  • Physical Demands
    • Stands for the majority of the shift.
    • Lifts, carries, and moves up to [__] pounds.
    • Bends, reaches, stoops, and kneels throughout the shift.
    • Performs repetitive hand tasks including knife work, plating, and equipment handling.
  • Work Environment
    • Fast-paced professional kitchen with exposure to heat, steam, open flame, and other kitchen elements.
    • Wet floors, cleaning chemicals, and walk-in cooler and freezer temperatures.
    • Elevated noise levels during active service.
    • Schedule includes evenings, weekends, and holidays based on business needs and event calendar.

The preceding statements are intended to describe the general nature & level of work being performed by an employee assigned to this job.They are not intended to be an exhaustive list of all duties, functions, responsibilities, and skills required of employees so classified. RDG reserves the right to modify or deviate from the duties, functions, responsibilities, and skills required of employees in this job and nothing herein shall restrict RDG management’s right to assign or reassign tasks, duties, or responsibilities to this job at any time.

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