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Menu Development Chef Jobs in Texas (NOW HIRING)

Proper Hospitality

Executive Sous Chef

Austin, TX · On-site

$64K - $82K/yr

The Executive Sous Chef will assist in menu planning, recipe development, and maintaining operational efficiency while ensuring exceptional food quality. This position requires a highly skilled ...

Stagecoach Inn & Restaurant

Junior Sous Chef

Salado, TX

$44K - $60K/yr

Position Summary The Junior Sous Chef supports the Executive Chef in the daily operation of the ... Monitor food preparation to ensure timely execution during service. * Assist with menu development ...

Stagecoach Inn & Restaurant

Junior Sous Chef

Salado, TX · On-site

$44K - $60K/yr

Position Summary The Junior Sous Chef supports the Executive Chef in the daily operation of the ... Monitor food preparation to ensure timely execution during service. * Assist with menu development ...

Stagecoach Inn & Restaurant

Junior Sous Chef

Salado, TX · On-site

$44K - $60K/yr

Position Summary The Junior Sous Chef supports the Executive Chef in the daily operation of the ... Monitor food preparation to ensure timely execution during service. * Assist with menu development ...

Jupiter Supper Club

Sous Chef

Austin, TX · On-site

$58K - $72K/yr

Key Responsibilities Culinary Execution & Menu Support * Support the Executive Chef in the development and execution of seasonal menus aligned with the restaurant s luxury identity * Ensure all ...

Laredo Country Club

Chef de Cuisine

Laredo, TX · On-site

$51K - $70K/yr

Chef de Cuisine Club Mission "The premier private club experience, Laredo Country Club provides a ... This role plays a key part in menu development, staff training, cost control, and maintaining an ...

50 Eggs

Pastry Sous Chef

Dallas, TX · On-site

Position Summary The Pastry Chef is responsible for overseeing all pastry, dessert, bakery, and ... Support menu development initiatives and seasonal programming. Production & Operational Management

Thind Management

Restaurant Sous Chef

Spring, TX · On-site

$44K - $60K/yr

Menu Development: Collaborate with the Head Chef to create innovative and appealing menu items. Contribute to the development of seasonal and special event menus. * Kitchen Management: Oversee ...

Jupiter Supper Club

Sous Chef

Austin, TX · On-site

$58K - $72K/yr

Key Responsibilities Culinary Execution & Menu Support * Support the Executive Chef in the development and execution of seasonal menus aligned with the restaurant s luxury identity * Ensure all ...

Laredo Country Club

Chef de Cuisine

Laredo, TX · On-site

$51K - $70K/yr

Chef de Cuisine Club Mission "The premier private club experience, Laredo Country Club provides a ... This role plays a key part in menu development, staff training, cost control, and maintaining an ...

Crescent Hotels & Resorts LLC

Sous Chef

Horseshoe Bay, TX

$49K - $66K/yr

Sous Chef | Horseshoe Bay Resort Location: Horseshoe Bay, TX Employment Type: Full-Time Position ... Coordinate food preparation and manage service execution * Assist with menu development and ...

Culinaire

Chef de Cuisine

Dallas, TX · On-site

$80K - $85K/yr

Chef de Cuisine Salary: $80,000 to $85,000 Other Forms of Compensation: Incentive pay CULINAIRE ... Key Responsibilities Menu Development & Culinary Innovation Design and execute seasonal, high-end ...

TPG Hotels Resorts and Marinas

Sous Chef

Mckinney, TX · On-site

$55K - $70K/yr

Job Overview The Sous Chef plays a key role in the kitchen, acting as the second-in-command to the ... Contribute to menu development by researching food trends and creating new dishes. * Participate in ...

Hilton Grand Vacations, Inc.

Executive Chef

San Antonio, TX

$64K - $88K/yr

This role will have heavy focus on food preparation and menu development across multiple outlets ... Proven experience as Executive Chef * Previous experience in menu development * Knowledgeable in ...

Compass Group

Chef de Cuisine

Dallas, TX

$80K - $85K/yr

Chef de Cuisine Salary: $80,000 to $85,000 Other Forms of Compensation: Incentive pay CULINAIRE ... Key Responsibilities Menu Development & Culinary Innovation Design and execute seasonal, high-end ...

Compass Group

Chef de Cuisine

Dallas, TX · On-site

$80K - $85K/yr

Chef de Cuisine Salary: $80,000 to $85,000 Other Forms of Compensation: Incentive pay CULINAIRE ... Key Responsibilities Menu Development & Culinary Innovation Design and execute seasonal, high-end ...

Compass Group

Chef de Cuisine

Dallas, TX · On-site

$80K - $85K/yr

Chef de Cuisine Salary: $80,000 to $85,000 Other Forms of Compensation: Incentive pay CULINAIRE ... Key Responsibilities Menu Development & Culinary Innovation Design and execute seasonal, high-end ...

Thind Management

Restaurant Sous Chef

Spring, TX · On-site

$44K - $60K/yr

Menu Development: Collaborate with the Head Chef to create innovative and appealing menu items. Contribute to the development of seasonal and special event menus. * Kitchen Management: Oversee ...

Crescent Hotels & Resorts

Sous Chef

Horseshoe Bay, TX · On-site

$49K - $66K/yr

Description Sous Chef | Horseshoe Bay Resort Location: Horseshoe Bay, TX Employment Type: Full-Time ... Coordinate food preparation and manage service execution * Assist with menu development and ...

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Showing results 1-20

All JobsMenu Development Chef JobsMenu Development Chef Jobs in Texas

Menu Development Chef information

See Texas salary details

$26.6K

$59.6K

$88.5K

How much do menu development chef jobs pay per year?

As of Jun 9, 2026, the average yearly pay for menu development chef in Texas is $59,621.00, according to ZipRecruiter salary data. Most workers in this role earn between $46,600.00 and $69,900.00 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 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.

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 popular job titles related to Menu Development Chef jobs in Texas? For Menu Development Chef jobs in Texas, the most frequently searched job titles are:
What job categories do people searching Menu Development Chef jobs in Texas look for? The top searched job categories for Menu Development Chef jobs in Texas are:
Menu Development Chef jobs near you
Infographic showing various Menu Development Chef job openings in Texas as of May 2026, with employment types broken down into 96% Full Time, 2% Part Time, and 2% Contract. Highlights an 99% Physical, and 1% Remote job distribution, with an average salary of $59,621 per year, or $28.7 per hour.
Executive Sous Chef

Executive Sous Chef

Proper Hospitality

Austin, TX • On-site

$64K - $82K/yr

Full-time

Posted 11 days ago

Job description

Situated in Downtown's Second Street District, Austin Proper Hotel and Residences is an iconic luxury destination just steps from Lady Bird Lake, ACL Live, and the city's best shopping. With expressive interiors by Kelly Wearstler and culinary concepts by McGuire Moorman Lambert Hospitality, the hotel offers 238 design-forward rooms and suites, a rooftop pool, immersive wellness experiences, and menus built around local farms, vibrant produce, and nutrient-rich ingredients. Wellness, design, and culture, seamlessly woven into every stay.
Job Summary:
The Executive Sous Chef plays a pivotal role in supporting the Executive Chef in managing all aspects of the kitchen operation. This role involves supervising kitchen staff, overseeing food production, maintaining food safety standards, and ensuring the timely and consistent preparation of high-quality dishes. The Executive Sous Chef will assist in menu planning, recipe development, and maintaining operational efficiency while ensuring exceptional food quality. This position requires a highly skilled culinary professional with strong leadership abilities, the ability to perform under pressure, and the expertise to oversee kitchen operations in the Executive Chef's absence.
Essential Job Duties and Responsibilities
  • Culinary Operations & Production Management:
    • Assist the Executive Chef in overseeing daily kitchen operations, ensuring all dishes are prepared and presented according to the established standards.
    • Supervise kitchen staff during food preparation and service, ensuring smooth workflow and timely delivery of meals.
    • Maintain consistency and quality across all food production areas, including hot line, pastry, and cold preparations.
    • Ensure that all menu items are executed flawlessly, adhering to both guest expectations and food safety regulations.
    • Step in for the Executive Chef in their absence, assuming full responsibility for the kitchen's operations, including managing staff and ensuring quality control.
  • Staff Supervision & Development:
    • Supervise, train, and mentor kitchen staff, including line cooks, prep cooks, and other team members, ensuring they understand and execute the kitchen's standards.
    • Provide ongoing coaching to develop technical culinary skills, improve efficiency, and foster professional growth within the team.
    • Conduct performance evaluations for kitchen staff, providing feedback and identifying areas for further development.
    • Foster a positive, collaborative, and motivated team environment, encouraging creativity and maintaining high morale.
    • Ensure the team follows kitchen procedures, safety standards, and all food safety regulations.
  • Menu Development & Recipe Management:
    • Collaborate with the Executive Chef to assist in menu planning, including creating new recipes, updating seasonal offerings, and maintaining a diverse and high-quality menu.
    • Ensure that recipes are followed accurately and that dish presentations are consistent across all kitchen stations.
    • Monitor guest feedback on menu items and work with the Executive Chef to adjust recipes or menu items accordingly.
    • Assist in the development of special events and seasonal menus, incorporating local ingredients and trends to create innovative dining experiences.
  • Food Safety & Quality Control:
    • Ensure all kitchen operations adhere to food safety standards and local health codes, including proper food handling, storage, and sanitation procedures.
    • Perform regular inspections of food preparation and storage areas to ensure compliance with cleanliness and safety regulations.
    • Assist in managing kitchen inventory to ensure proper stock levels while minimizing food waste.
    • Monitor and enforce proper hygiene standards, making sure that all kitchen staff follow sanitation procedures to maintain food safety.
  • Inventory & Cost Control:
    • Collaborate with the Executive Chef in managing food costs, inventory, and waste.
    • Monitor food stock levels and manage orders in collaboration with suppliers to maintain adequate stock without overordering.
    • Ensure portion control and manage kitchen resources effectively to avoid waste, contributing to cost-efficient kitchen operations.
    • Assist in the preparation of budget forecasts and work with the Executive Chef to control expenses related to food purchasing and staff scheduling.
  • Guest Experience & Satisfaction:
    • Assist in creating memorable dining experiences for guests by ensuring that food is prepared to the highest standards and delivered promptly.
    • Address guest feedback regarding food quality or preparation issues promptly and professionally, ensuring their satisfaction.
    • Collaborate with front-of-house staff to ensure smooth communication and understanding of menu changes, specials, or dietary requests.
    • Help design and implement culinary promotions or themed events to enhance the dining experience and attract guests.
  • Cross-Departmental Collaboration:
    • Work closely with the Executive Chef, Food & Beverage Director, and front-of-house team to ensure the smooth integration of kitchen operations with guest-facing services.
    • Assist in coordinating with event managers and sales teams to ensure that culinary requirements for special events, banquets, or catering orders are met.
    • Ensure that communication between the kitchen and dining room is seamless, addressing any guest concerns or special requests in a timely manner.
    • Collaborate with other hotel departments to ensure that all service areas operate efficiently, including housekeeping and maintenance.
  • Training & Development:
    • Provide on-the-job training for new kitchen staff members, ensuring they understand kitchen standards and expectations.
    • Assist in the development of training materials and manuals that align with the hotel's culinary goals.
    • Stay updated on new culinary techniques, trends, and health and safety regulations, sharing knowledge with the kitchen team to ensure continuous improvement.
    • Organize training sessions on food safety, equipment handling, and new menu items to keep the team well-informed.

Education and/or Experience
  • Culinary degree or equivalent experience in a high-volume kitchen.
  • 5+ years of experience in a culinary management role, with at least 2-3 years as an Executive Sous Chef or in a similar supervisory position.
  • Strong knowledge of kitchen operations, menu planning, food safety regulations, and staff management.
  • Experience in a leadership role in a high-volume environment with the ability to handle the pressures of peak service times.

Skills/Specialized Knowledge
  • Proven leadership skills, with a track record of managing and mentoring culinary teams effectively.
  • Expertise in food preparation, presentation, and kitchen operations.
  • In-depth knowledge of food safety, sanitation standards, and regulatory compliance.
  • Strong ability to monitor inventory and food costs while maintaining quality and efficiency.
  • Excellent communication skills, with the ability to interact effectively with both kitchen and front-of-house teams.
  • Exceptional organizational and multitasking skills in high-pressure environments.
  • Proficiency in kitchen management software, POS systems, and Microsoft Office Suite.

Physical Demands
  • Ability to work in a fast-paced, high-pressure environment while maintaining high standards of quality.
  • Ability to stand for extended periods, lift and carry heavy materials, and operate kitchen equipment.
  • Flexibility to work irregular hours, including nights, weekends, and holidays, based on business needs.
  • Ability to work in varying temperatures, including hot kitchen environments and cold storage areas.

Why Join Proper Hospitality
At Proper, we build experiences that move people - and that begins with the team behind them. As a best-in-class employer, we're committed to creating one of the Best Places to Work in hospitality by nurturing a culture where creativity, excellence, and humanity thrive together.
Everything we do is grounded in the belief that hospitality is more than a profession - it's an opportunity to care for others and make lives better. Guided by the Pillars of Proper, we show up with warmth and authenticity (Care Proper), strive for excellence in everything we do (Achieve Proper), think creatively and resourcefully (Imagine Proper), and take pride in the style and culture that make us who we are (Present Proper).
We believe our people are our greatest strength, and we invest deeply in their wellbeing, growth, and sense of belonging. From comprehensive benefits to meaningful development programs, Proper is designed to help you build a career, and a life, that feels as inspiring as the experiences we create for our guests.
Our Commitment: Building the Best Place to Work
Our Best Place to Work initiative is a living commitment - a continuous investment in our people, our culture, and our purpose. We listen, learn, and evolve together to create an environment where everyone feels empowered to imagine boldly, achieve confidently, care deeply, and present themselves authentically.
At Proper, joining the team means more than finding a job - it means joining a community that believes in building beautiful experiences together, for our guests and for one another.
Proper Hospitality is an equal-opportunity employer. We provide employment opportunities to all individuals regardless of race, color, religion, sex, national origin, age, disability, gender identity or expression, genetics, or any other federally or state-protected category.
We also consider qualified applicants with criminal histories in accordance with local Fair Chance Hiring Ordinances.
Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws.
For further information, please review the Know Your Rights notice from the Department of Labor.

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