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Menu Development Jobs in Florida (NOW HIRING)

Graspa Group

Chef

Miami, FL · On-site

$80K/yr

Strong knowledge of menu development across different cuisines and service styles (buffet, plated, stations, passed hors d'oeuvres) * Ability to maintain high food quality and consistency in both ...

Sparrow Italia Miami

Executive Chef

Miami, FL · On-site

$66K - $91K/yr

Support menu development, seasonal features, andculinary innovation in alignment with brand Leadership, Training & Team Development * Lead the hiring, onboarding, and training ofkitchen staff to ...

Gallion's

Chef / Sous Chef

Santa Rosa Beach, FL · On-site

$45K - $61K/yr

Ensure consistency, portion control, and exceptional food quality at all times. * Assist in menu development, specials creation, and seasonal offerings. * Monitor food production to maintain speed ...

Shunk Gulley

Chef / Sous Chef

Santa Rosa Beach, FL · On-site

$45K - $61K/yr

Ensure consistency, portion control, and exceptional food quality at all times. * Assist in menu development, specials creation, and seasonal offerings. * Monitor food production to maintain speed ...

The Spring Of Tampa Bay Inc

Kitchen Manager

Tampa, FL · On-site

$22.75/hr

Responsible for menu planning and development, maintaining nutritional records, USDA inventory, food rotation. * Develops strategic operations plans aligned with the Agency's mission, vision, and ...

The Spring Of Tampa Bay Inc

Kitchen Manager

Tampa, FL · On-site

Responsible for menu planning and development, maintaining nutritional records, USDA inventory, food rotation. * Develops strategic operations plans aligned with the Agency's mission, vision, and ...

Sparrow Italia

Executive Chef

Miami, FL · On-site

$66K - $91K/yr

Support menu development, seasonal features, and culinary innovation in alignment with brand Leadership, Training & Team Development * Lead the hiring, onboarding, and training of kitchen staff to ...

The turtle club

Executive Chef

Naples, FL

$67K - $92K/yr

The successful candidate will be responsible for creating an exceptional dining experience through innovative menu development and maintaining high standards of food quality and presentation. Key ...

The Spring Of Tampa Bay Inc

Kitchen Manager

Tampa, FL

$22.75/hr

Responsible for menu planning and development, maintaining nutritional records, USDA inventory, food rotation. * Develops strategic operations plans aligned with the Agency's mission, vision, and ...

Alder and Oak - Jax Beach

Sous Chef

Jacksonville Beach, FL · On-site

$44K - $60K/yr

Support menu planning, recipe development, and seasonal offerings. Minimize waste and maximize kitchen efficiency. Foster a positive, professional, and team-oriented work environment. Qualifications ...

Longboard Hospitality

Be Seen First

Business Owners

Pensacola, FL · On-site

$65K - $75K/yr

... menu development and specials: control all prime costs against budget targets; work within company SOP guidelines. Requirements : 3+ years in highly rated restaurants with at least 1+ years in a ...

New

Estefan Kitchen Restaurants

Executive Chef

Kissimmee, FL · On-site

$63K - $87K/yr

Key Responsibilities Culinary Leadership and Menu Development * Oversee the creation and execution of Latin and Cuban cuisine, ensuring authenticity, consistency, presentation, and innovation.

Longboard Hospitality

Be Seen First

Business Owners

Pensacola, FL · On-site

$65K - $75K/yr

... menu development and specials: control all prime costs against budget targets; work within company SOP guidelines. Requirements : 3+ years in highly rated restaurants with at least 1+ years in a ...

New

subway

Lead Software Engineer, Menu Platform

Miami, FL · On-site

$138K - $172K/yr

Set the strategy for how AI accelerates the team: strengthen the build harness and development loop, and architect how we run agentic features like automated menu validation in production.

Dezer Development

Kitchen Manager/Chef

Orlando, FL · On-site

Maintain plating and presentation standards using recipe specs and visual plating signage/photos. Assist upper management on menu development, engineering, and seasonal menu updates. Catering & Event ...

Homma Talent

Executive Sous Chef

Marathon, FL · On-site

$85K/yr

Support special events, banquets, and seasonal menu development. * Maintain strict sanitation, safety, and food handling protocols. * Train and mentor the culinary team in a fast-paced luxury ...

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Showing results 21-40

All JobsMenu Development JobsMenu Development Jobs in Florida

Menu Development information

See Florida salary details

$37.4K

$80.5K

$129.7K

How much do menu development jobs pay per year?

As of Aug 19, 2026, the average yearly pay for menu development in Florida is $80,481.00, according to ZipRecruiter salary data. Most workers in this role earn between $65,800.00 and $90,800.00 per year, depending on experience, location, and employer.

What is menu development?

A Menu Development job involves creating, testing, and refining food and beverage menus for restaurants, cafes, or catering businesses. Professionals in this role research food trends, balance flavors, and ensure profitability while maintaining brand identity. They collaborate with chefs, suppliers, and marketing teams to design appealing and cost-effective menu items. Additionally, they may consider dietary restrictions, sustainability, and customer preferences to enhance the dining experience.

What does someone in menu development do?

In a Menu Development role, daily tasks often include researching food trends, developing and testing new recipes, analyzing menu performance data, and collaborating with chefs, nutritionists, and procurement teams. Menu developers may also be responsible for adjusting existing menus to optimize profitability and catering to customer preferences while ensuring quality and consistency. Regular meetings and tastings are part of the job, as is working closely with marketing teams to create visually appealing menu descriptions. This collaborative environment allows you to have a direct impact on both culinary creativity and the business success of the organization.

What are the key skills and qualifications needed to thrive in menu development?

Excelling in Menu Development requires a strong understanding of culinary trends, nutrition, recipe costing, and food safety, often backed by experience in culinary arts or hospitality management. Familiarity with menu engineering software, inventory systems, and culinary certifications such as ServSafe are commonly beneficial. Creativity, collaboration, and attention to detail help professionals design attractive and cost-effective menus that align with brand standards. These skills ensure menus are innovative, profitable, and meet customer and operational needs.

What are the most commonly searched types of Menu Development jobs in Florida?

The most popular types of Menu Development jobs in Florida are:

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

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

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

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

What cities in Florida are hiring for Menu Development jobs?

Cities in Florida with the most Menu Development job openings:

Menu Development jobs near you
Infographic showing various Menu Development job openings in Florida as of August 2026, with employment types broken down into 86% Full Time, and 14% Part Time. Highlights an 100% In-person job distribution, with an average salary of $80,481 per year, or $38.7 per hour.

Chef

Graspa Group

Miami, FL • On-site

$80K/yr

Full-time

Re-posted yesterday

Job description


Chef - Requirements Spuntino Catering & Events


Culinary Expertise

  • Strong knowledge of menu development across different cuisines and service styles (buffet, plated, stations, passed hors d’oeuvres)
  • Ability to maintain high food quality and consistency in both small and large-scale events
  • Experience with dietary restrictions and custom menus (vegan, gluten-free, allergies, etc.)

Menu Development & Innovation

  • Design and develop new seasonal menus and concepts aligned with the company’s brand
  • Research and source new ingredients, products, and culinary trends to keep offerings fresh and competitive
  • Collaborate with the marketing team on menu presentations, styling, and photoshoots

Client Customization

  • Willingness and ability to create tailored menus for clients requiring a more personalized approach
  • Support the sales and event teams in building proposals for high-end or complex events

. Event Execution Skills

  • Proven ability to execute off-site events in non-traditional kitchen environments
  • Strong organization and time management under pressure
  • Ability to adapt quickly to last-minute changes or client requests

Production & Logistics Coordination

  • Create prep lists, production timelines, and oversee high-volume food preparation
  • Coordinate closely with the logistics manager to ensure all necessary equipment, ingredients, and setup items are prepared and transported for each event
  • Ensure proper food transportation, storage, and handling throughout service

Purchasing & Inventory Management

  • Order ingredients and supplies from distributors, ensuring quality and cost efficiency
  • Maintain relationships with vendors and continuously evaluate new products and suppliers
  • Monitor inventory levels and minimize waste

Team Leadership

  • Manage and lead kitchen staff, freelancers, and event chefs
  • Maintain clear communication with FOH (front of house) and event managers
  • Ensure team efficiency, cleanliness, and professionalism on-site

Food Safety & Compliance

  • Knowledge of local health and safety regulations
  • Food safety certification (e.g., ServSafe)
  • Maintain strict hygiene standards in both commissary and off-site environments


Operations & Transportation

  • Coordinate and assist with loading/unloading of equipment and food for events
  • Comfortable driving company vehicles, including refrigerated trucks, to and from event venues

Flexibility & Availability

  • Willingness to work evenings, weekends, and holidays, as most events take place during these times
  • Understanding that peak season typically runs from October through May, requiring increased availability during these months
  • Acknowledgment that the company operates on a seasonal schedule, with a slowdown/closure in July and August; during this period, the Chef may take time off or pursue other opportunities


Cost Control

  • Strong understanding of food cost, portion control, and waste reduction
  • Ability to execute within budget constraints while maintaining high quality standards

Salary: Starting at $80,000 annually - Opportunity for bonuses based on performance and event execution

Vacations & other Benefits? To Discuss