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Menu Development Jobs in Indiana (NOW HIRING)

Sycamore Reserve

Head Chef

Indianapolis, IN · On-site

The ideal candidate will have a passion for food, creativity in daily menu development, and the ability to manage kitchen operations efficiently. As the Head Chef, you will oversee all aspects of ...

CRG Dining

Chef/Kitchen Manager

Bloomington, IN · On-site

The Executive Chef will play a crucial role in menu development, kitchen management, and maintaining an efficient and cost-effective kitchen operation. Key Responsibilities: * Culinary Leadership:

Capri Ristorante

Cook-Capri Restaurant

Indianapolis, IN · On-site

$17 - $19.50/hr

Contribute to menu development by providing feedback and suggestions based on customer preferences and seasonal availability. Skills: The required skills such as cooking techniques, food safety ...

CRG Dining

Pastry Chef -Vida

Indianapolis, IN · On-site

Menu Development: * Collaborate with the executive chef and other culinary team members to design and develop a diverse and seasonally inspired dessert menu that complements the overall dining ...

Parkhurst Dining

Executive Chef 1

Valparaiso, IN

$60K - $83K/yr

This role leads the culinary management of food service operation to include inventory, ordering and receiving, menu development, catering oversight, etc. The executive chef 1 is the owner of the ...

Parkhurst Dining

Sous Chef

Franklin, IN

$46K - $63K/yr

... menu development, organization and completion of production sheets and execution of new recipe standards. · Assist Executive Chef in regular inspections of the entire unit for sanitation ...

Parkhurst Dining

Sous Chef

Fort Wayne, IN

$45K - $61K/yr

... menu development, organization and completion of production sheets and execution of new recipe standards. · Assist Executive Chef in regular inspections of the entire unit for sanitation ...

Parkhurst Dining

Sous Chef

Hanover, IN

$45K - $60K/yr

... menu development, organization and completion of production sheets and execution of new recipe standards. · Assist Executive Chef in regular inspections of the entire unit for sanitation ...

Journeyman Distillery

Tactical Sous Chef

Valparaiso, IN · On-site

$43K - $59K/yr

The Sous Chef will oversee the daily operations of the Journeyman Distillery, Staymaker, Union Hall and catering kitchen, including staff productivity and food production, menu development, inventory ...

Parkhurst Dining

Culinary Intern

Fort Wayne, IN

... menu development to meet customer preferences, seasonal variances and cost objectives. • Assists leaders with Quality Assurance records and logs. • Follows all safety and sanitation standards.

Journeyman Distillery

Sous Chef

Valparaiso, IN · On-site

$43K - $59K/yr

The Sous Chef will oversee the daily operations of the Journeyman Distillery, Union Hall, and catering kitchen, including staff productivity and food production, menu development, inventory and ...

Morrison Living

Sr. Executive Chef

Indianapolis, IN · On-site

$105K - $110K/yr

Provide direction on menu development based on product availability; creates distinctive specials that incorporate seasonal or special ingredients. * Seeks out sources for fresh food; monitors all ...

Compass Group

Sr. Executive Chef

Indianapolis, IN

$105K - $110K/yr

Provide direction on menu development based on product availability; creates distinctive specials that incorporate seasonal or special ingredients. * Seeks out sources for fresh food; monitors all ...

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All JobsMenu Development JobsMenu Development Jobs in Indiana

Menu Development information

See Indiana salary details

$47.6K

$102.5K

$165.1K

How much do menu development jobs pay per year?

As of Jun 30, 2026, the average yearly pay for menu development in Indiana is $102,481.00, according to ZipRecruiter salary data. Most workers in this role earn between $83,700.00 and $115,600.00 per year, depending on experience, location, and employer.

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 Indiana? The most popular types of Menu Development jobs in Indiana are:
What are popular job titles related to Menu Development jobs in Indiana? For Menu Development jobs in Indiana, the most frequently searched job titles are:
What job categories do people searching Menu Development jobs in Indiana look for? The top searched job categories for Menu Development jobs in Indiana are:
What cities in Indiana are hiring for Menu Development jobs? Cities in Indiana with the most Menu Development job openings:
Menu Development jobs near you
Infographic showing various Menu Development job openings in Indiana as of June 2026, with employment types broken down into 71% Full Time, and 29% Part Time. Highlights an 92% Physical, 3% Hybrid, and 5% Remote job distribution, with an average salary of $102,481 per year, or $49.3 per hour.
Culinary Apprentice to Sous Chef

Culinary Apprentice to Sous Chef

Ripple & Company

Lafayette, IN

$48K - $64K/yr

Full-time

Medical, PTO

Posted 7 days ago

Job description

Program Overview
We are seeking an eager, driven individual with a deep passion for food to join our kitchen team. This is not a standard line-cook position; it is a dedicated mentorship program. Over an agreed timeline, you will be rigorously cross-trained in every aspect of professional cooking, menu development, and kitchen operations to eventually step into a Sous Chef role.
What You'll Learn (The Curriculum)
  • Culinary Fundamentals: Master foundational cooking methods (roasting, sauteing, searing, poaching), knife skills, and flavor profiling.
  • Station Mastery: Gain hands-on experience and eventual leadership of every station in the kitchen.
  • Kitchen Operations: Learn back-of-house logistics, including inventory tracking, ordering, and proper food storage.
  • Leadership & Teamwork: Develop the soft skills needed to manage a team, communicate effectively during a rush, and expedite food.
  • Food Safety & Sanitation: Master health codes, cross-contamination prevention, and safety compliance.
Requirements & Qualifications
  • The "It" Factor: An insatiable appetite for learning, a positive attitude, and a high level of receptiveness to feedback.
  • Experience: Some basic kitchen or prep experience is helpful, but a formal culinary degree is not required. Your drive and dedication are your most valuable assets.
  • Physical Demands: Ability to stand for long periods, work in a fast-paced environment, and lift up to 50 lbs.
  • Flexibility: Must be available to work evenings, weekends, and holidays as required in the food and hospitality industry.
What We Offer
  • Direct Mentorship: One-on-one training and career progression guidance directly from our Executive Chef.
  • Career Growth: A clear, defined pathway from a trainee to a full-fledged Sous Chef.
  • Competitive Compensation: Hourly pay rate with scheduled performance and compensation reviews as milestones are met.
  • Benefits Include: meals, health care and paid vacations for full-time employees.
Employment Type: FULL_TIME

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