ZipRecruiter

Log In

1

Menu Development Chef Jobs in Illinois (NOW HIRING)

Blue Plate Catering

Chef de Cuisine

Chicago, IL · On-site

$68K - $93K/yr

Executive Chef Customary Days: Sunday - Saturday Customary Hours: Varies to include evenings ... Contribute to recipe development, menu innovations, tastings, and culinary concepts that reflect ...

Maple

Maple & Ash Chicago - Chef De Cuisine

Chicago, IL · On-site

$135K - $150K/yr

Who You Are The R&D Chef is the culinary architect for the brand, bridging the gap between Michelin ... Menu Engineering: Optimize menus for profitability and guest experience, ensuring innovation is ...

Compass Group

EXECUTIVE SOUS CHEF

Chicago, IL

$95K - $100K/yr

Partner with the Executive Chef on menu development, daily production, food quality, and ... presentation. * Provide hands-on culinary support across the line, banquets, catering, and special ...

Flik Hospitality Group

EXECUTIVE SOUS CHEF

Chicago, IL · On-site

$95K - $100K/yr

Partner with the Executive Chef on menu development, daily production, food quality, and ... presentation. * Provide hands-on culinary support across the line, banquets, catering, and special ...

Compass Group

EXECUTIVE SOUS CHEF

Chicago, IL

$95K - $100K/yr

Partner with the Executive Chef on menu development, daily production, food quality, and ... presentation. * Provide hands-on culinary support across the line, banquets, catering, and special ...

Coma Coffee Roasters

Sous Chef

Edwardsville, IL · On-site

$55 - $75/hr

Collaborate with the Executive Chef on quarterly menu development, features, and seasonal offerings. * Ensure proper product rotation, storage, and inventory control to minimize waste. * Maintain ...

New

Adalina Prime

Sous Chef

Chicago, IL

$51K - $69K/yr

The Sous Chef is a key leadership role within the Adalina Prime culinary team. This position ... Ensure consistency in plating, flavor, and presentation. * Assist with menu development, seasonal ...

Adalina Prime

Sous Chef

Chicago, IL · On-site

The Sous Chef is a key leadership role within the Adalina Prime culinary team. This position ... Ensure consistency in plating, flavor, and presentation. * Assist with menu development, seasonal ...

Adalina Prime

Sous Chef

Chicago, IL · On-site

$51K - $69K/yr

The Sous Chef is a key leadership role within the Adalina Prime culinary team. This position ... Ensure consistency in plating, flavor, and presentation. * Assist with menu development, seasonal ...

Hawksmoor - Chicago

Sous Chef

Chicago, IL

$75K - $80K/yr

Sous Chef - Hawksmoor Chicago Chicago is the historical powerhouse of American beef, and when ... Taking part in menu development and tastings * Efficiency of services/kitchen * Product and service ...

Hawksmoor

Sous Chef

Chicago, IL · On-site

$75K - $80K/yr

Sous Chef - Hawksmoor Chicago Chicago is the historical powerhouse of American beef, and when ... Taking part in menu development and tastings * Efficiency of services/kitchen * Product and service ...

Mather Place

Jr. Sous Chef

Wilmette, IL · On-site

$47K - $64K/yr

Join Mather Place as a Jr. Sous Chef and help lead the culinary operations behind one of Wilmette ... Assists with menu development as requested. * Assists with receiving deliveries, puts away ...

Wolf & Company Chicago

Sous Chef

Chicago, IL · On-site

$60K - $65K/yr

Sous Chef - Wolf & Company We're looking for a strong leader to set and maintain high culinary ... Guest Experience & Menu Development:  Assist in creating seasonal and innovative menu items.  ...

previous pagenext page

Showing results 21-40

All JobsMenu Development Chef JobsMenu Development Chef Jobs in Illinois

Menu Development Chef information

See Illinois salary details

$27.6K

$62K

$92.1K

How much do menu development chef jobs pay per year?

As of Sep 6, 2026, the average yearly pay for menu development chef in Illinois is $62,012.00, according to ZipRecruiter salary data. Most workers in this role earn between $48,500.00 and $72,700.00 per year, depending on experience, location, and employer.

What does a menu development chef do?

A Menu Development Chef is responsible for creating and refining restaurant or food service menus. They research food trends, develop new recipes, and ensure dishes meet quality, cost, and customer preference standards. Their role involves collaborating with kitchen staff, sourcing ingredients, and balancing creativity with operational feasibility. They may also consider dietary restrictions, sustainability, and market demands to craft appealing menus.

What are some typical daily responsibilities of a menu development chef?

A Menu Development Chef typically spends their days designing and testing new recipes, evaluating food costs, and sourcing high-quality ingredients. They often collaborate closely with kitchen staff, suppliers, and management to ensure new menu items align with the restaurant's brand and cost targets. The role also involves staying up-to-date with culinary trends and conducting staff training on new dishes. This balance of creative experimentation and operational planning makes for a dynamic and rewarding workday.

What are the key skills and qualifications needed to thrive in the menu development chef position, and why are they important?

A Menu Development Chef needs a strong background in culinary arts, menu planning, and food safety, typically supported by formal culinary education or significant industry experience. Proficiency with recipe costing software, inventory management systems, and HACCP certification are often required. Creativity, adaptability, and excellent collaboration skills help chefs stand out in this role. These qualifications ensure the chef can design innovative yet practical menus that meet customer preferences, operational needs, and budget goals.

How to become a menu development chef?

To become a menu development chef, typically one needs a culinary degree or equivalent experience, along with strong creativity and knowledge of food trends. Experience in culinary arts, menu planning, and ingredient sourcing is essential, and skills in food presentation and cost control are valuable. Some roles may require certifications such as ServSafe or food safety training.

What are popular job titles related to Menu Development Chef jobs in Illinois?

For Menu Development Chef jobs in Illinois, the most frequently searched job titles are:

What job categories do people searching Menu Development Chef jobs in Illinois look for?

The top searched job categories for Menu Development Chef jobs in Illinois are:

Menu Development Chef jobs near you
Infographic showing various Menu Development Chef job openings in Illinois as of August 2026, with employment types broken down into 1% As Needed, 78% Full Time, 19% Part Time, and 2% Contract. Highlights an 86% Physical, 3% Hybrid, and 11% Remote job distribution, with an average salary of $62,012 per year, or $29.8 per hour.

Executive Chef

Fabio Viviani Hospitality Group

Glenview, IL • On-site

$90K - $100K/yr

Full-time

Re-posted 4 days ago

Job description

ABOUT LAGO
Excellence is coming to Glenview, at a restaurant called LAGO, the creation and vision of Fabio Viviani.
With an emphasis on steak and fine libation you will experience Italian tradition with an innovative twist. The cuts are only the thickest and finest and the seafood is unsurpassed. The atmosphere is relaxed, while at the same time, sophisticated with a Neighborhood feel. You may even catch a glimpse of Fabio himself.
If you believe in this idea and vision, it's time to help us build the next great experience for our guests.
POSITION SUMMARY
The Executive Chef is responsible for the overall leadership, management, and success of Lago's culinary operations. This role oversees all back-of-house functions, including menu development, food quality, kitchen team leadership, inventory management, food and labor cost controls, and operational excellence. The Executive Chef is expected to uphold Lago's commitment to authentic Italian cuisine, exceptional hospitality, and culinary innovation while fostering a positive, high-performing kitchen culture. Working closely with restaurant leadership, the Executive Chef will ensure every dish reflects the quality, consistency, and passion that define the Lago experience.
DUTIES AND RESPONSIBILITIES
  • Provide quality, genuine hospitality in a timely manner, ensuring all guests feel welcome and valued.
  • Oversee all back-of-house operations, including supervision of line cooks, prep cooks, pastry staff, and dishwashers.
  • Hire, train, mentor, and manage all kitchen staff to promote a collaborative and positive work environment.
  • Develop innovative and seasonally driven menus that reflect Lago's vision and elevate the guest experience.
  • Establish and enforce portion sizes, plating standards, and presentation guidelines.
  • Control food costs and manage inventory by implementing effective ordering, storage, and waste reduction procedures.
  • Collaborate with Lago leadership on financial planning, budgeting, and cost management.
  • Ensure compliance with all food safety, sanitation, and workplace safety regulations.
  • Regularly inspect kitchen operations, equipment, and staff performance to maintain the highest standards.
  • Lead pre-shift meetings and provide ongoing feedback and performance evaluations for kitchen staff.
  • Respond promptly and professionally to guest inquiries or complaints related to food quality or presentation.
  • Uphold and model company values, policies, and standards at all times.
  • Other duties as assigned.

QUALIFICATIONS
  • Passion for food and dedication to delivering an excellent dining experience for every guest.
  • Energetic and positive leadership style, with the ability to motivate and inspire teams in high-pressure environments.
  • Strong communication skills to work effectively with managers, kitchen staff, dining room personnel, and guests.
  • A minimum of 7-10 years of progressive culinary experience, including at least 5 years in a leadership/executive chef role.
  • Culinary degree or equivalent professional training preferred.
  • Strong financial acumen, with proven ability to manage budgets, food costs, and labor efficiency.
  • Creative approach to menu development, plating, and modern culinary trends.
  • Ability to work long hours standing, lift 40+ pounds, and operate in hot/cold kitchen environments.
  • Flexibility to work evenings, weekends, and holidays as required.
  • Certification from the American Culinary Federation (CEC or higher).
  • Experience in fine dining and/or high-volume operations.
  • Proven track record of developing innovative, guest-focused menus.
  • Strong interpersonal skills with the ability to foster collaboration across FOH and BOH teams.

EQUAL EMPLOYMENT OPPORTUNITY
We strive to embrace what makes each one of us unique; we each have our own story, and there is only one YOU. We believe that celebrating and embracing this philosophy makes for a better world! Whether looking at our current staff or future team members, we believe that everyone has something to offer, and our employment practices reflect that. Whether by mandate or not, we never have and never will make our employment decision based upon race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws. If you are passionate about food and hospitality, we may be the place for you!

Apply