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Menu Development Jobs in Georgia (NOW HIRING)

Coral Hospitality

Executive Chef

Young Harris, GA · On-site

$61K - $84K/yr

Experience with menu development and implementation. **Responsibilities:** - Ensure quality food products and presentations according to company standards. - Supervise food preparations for various ...

JACKMONT HOSPITALITY INC

Bar Manager

Atlanta, GA · On-site

$60K - $65K/yr

Experience with menu development and food cost analysis. * Proficiency in point-of-sale (POS) systems and inventory software. * Strong communication and interpersonal skills. * Previous experience ...

FL CLUB OPERATIONS LLC

Externship- Line Cook

Mauk, GA · On-site

$15.25 - $19.25/hr

Contribute to culinary team projects including menu development, ingredient sourcing, and special events * Spend time learning about our on-site farm operations and how they influence the culinary ...

rock steady

Executive Chef

Atlanta, GA · On-site

$67K - $93K/yr

Experience with menu development, cost control, inventory management, and maintaining health and safety standards is essential. Company Description Rock Steady is Atlanta's premier Afro-Caribbean ...

Tavistock Restaurant Collection

Chef De Partie

Atlanta, GA · On-site

$18.25 - $23/hr

Collaborate closely with Sous and Executive Chefs on menu development POSITION QUALIFICATIONS Competency Statement(s) * Adaptability & Flexibility - Adapts to changing business needs, conditions, and ...

Private Listing

Executive Chef

Atlanta, GA · On-site

$100K - $150K/yr

Full culinary direction for an upscale French and Mediterranean menu, including menu development, seasonal evolution, plating standards, and recipe documentation * Daily kitchen operations across all ...

Tavistock Restaurant Collection

Chef De Partie

Atlanta, GA · On-site

$21 - $22/hr

Collaborate closely with Sous and Executive Chefs on menu development POSITION QUALIFICATIONS Competency Statement(s) * Adaptability & Flexibility - Adapts to changing business needs, conditions, and ...

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Menu Development information

What is a Menu Development job?

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 are typical daily responsibilities for someone working in Menu Development?

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 the Menu Development position, and why are they important?

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 Georgia? The most popular types of Menu Development jobs in Georgia are:
What are popular job titles related to Menu Development jobs in Georgia? For Menu Development jobs in Georgia, the most frequently searched job titles are:
What job categories do people searching Menu Development jobs in Georgia look for? The top searched job categories for Menu Development jobs in Georgia are:
What cities in Georgia are hiring for Menu Development jobs? Cities in Georgia with the most Menu Development job openings:
Menu Development jobs near you
Infographic showing various Menu Development job openings in Georgia as of June 2026, with employment types broken down into 88% Full Time, and 12% Part Time. Highlights an 92% Physical, 3% Hybrid, and 5% Remote job distribution.
Executive Chef

Executive Chef

Coral Hospitality

Young Harris, GA • On-site

$61K - $84K/yr

Full-time

Posted 12 days ago

Key responsibilities

  • Oversee and direct culinary operations to ensure efficient and profitable food service.

  • Supervise food preparations for various dining areas and events, and maintain food purchasing, receiving, and storage standards.

  • Train and mentor kitchen staff while upholding quality, nutrition, and sanitation standards.

Job description

Brasstown Valley Resort & Spa is the luxury mountain experience. Great opportunity exists to join our team as our next Executive Chef.
**Job Summary:**
Reporting directly to the Food & Beverage Director, the Executive Chef is responsible for overseeing and directing the culinary operations to ensure efficient and profitable food service. This role involves coordinating activities, training kitchen staff, and maintaining high-quality food standards.
**Qualifications:**
To excel in this role, candidates must demonstrate the ability to fulfill essential job duties. The ideal candidate should possess relevant knowledge, skills, and abilities. Accommodations for individuals with disabilities are available upon request. Experience with menu development and implementation.
**Responsibilities:**
- Ensure quality food products and presentations according to company standards.
- Supervise food preparations for various dining areas and events.
- Maintain food purchasing, receiving, and storage standards.
- Estimate daily and weekly production needs.
- Uphold sanitation standards for food handling and equipment maintenance.
- Collaborate on menu development with various departments.
- Coordinate VIP amenities and strive for high guest satisfaction.
- Monitor food production to ensure efficiency and timely service.
- Develop special dishes and recipes as needed.
- Train and mentor kitchen staff on best practices.
- Establish and enforce nutrition and sanitation standards.
**Supervisory Responsibilities:**
Directly supervise a team of 15 to 20 employees in the Culinary Department. Responsibilities include hiring, training, performance evaluations, and conflict resolution in line with organizational policies and regulations. Manage budget including food costs and labor.
**Competencies:**
Successful candidates should exhibit the following competencies:
- Customer service orientation
- Strong interpersonal skills
- Team player with a proactive approach
- Ethical conduct and professionalism
- Quality-focused and efficient work habits
- Adaptability to changing environments
- Strong planning and organizing abilities
- Dependable with good attendance
- Initiative and problem-solving skills
**Education and Experience:**
- Bachelor's degree or equivalent required
- Minimum 10 years of culinary experience
- 5 years in a supervisory/Sous Chef role in a large kitchen and banquets
**Skills:**
- Strong language skills for communication and documentation
- Proficiency in mathematical concepts for kitchen operations
- Problem-solving ability with limited standardization
- Interpretation of complex instructions
**Physical Demands:**
The role involves standing, walking, sitting, using hands, reaching, climbing, stooping, kneeling, lifting up to 50 pounds, and sensory tasks such as tasting and smelling.
**Work Environment:**
The work environment is characterized by moderate noise levels typical for a kitchen setting. Reasonable accommodations can be provided for individuals with disabilities.
Competitive base salary plus incentive bonus as well as excellent benefit plans.

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