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Menu Development Jobs in Kansas (NOW HIRING)

ELDRIDGE HOTEL PARTNERS LLC

Head Chef

Lawrence, KS · On-site

Strong culinary creativity and menu development skills. * Effective leadership, coaching, and employee development. * Knowledge of banquet production and large-volume food preparation. * Financial ...

Sodexo

Food Production Manager 3

Larned, KS · On-site

$56K - $72K/yr

You'll play a hands-on role in managing procurement, standardizing culinary systems, mentoring staff, and contributing to client satisfaction through collaborative menu development and service ...

Sodexo

Food Production Manager 3

Kansas, KS · On-site

$67K - $87K/yr

You'll play a hands-on role in managing procurement, standardizing culinary systems, mentoring staff, and contributing to client satisfaction through collaborative menu development and service ...

Sodexo

Food Production Manager 3

Topeka, KS · On-site

$67K - $87K/yr

You'll play a hands-on role in managing procurement, standardizing culinary systems, mentoring staff, and contributing to client satisfaction through collaborative menu development and service ...

Sodexo

Food Production Manager 3

Larned, KS · On-site

$56K - $72K/yr

You'll play a hands-on role in managing procurement, standardizing culinary systems, mentoring staff, and contributing to client satisfaction through collaborative menu development and service ...

Sodexo

Food Production Manager 3

Topeka, KS · On-site

$67K - $87K/yr

You'll play a hands-on role in managing procurement, standardizing culinary systems, mentoring staff, and contributing to client satisfaction through collaborative menu development and service ...

Sodexo

Food Production Manager 3

Larned, KS

$56K - $72K/yr

You'll play a hands-on role in managing procurement, standardizing culinary systems, mentoring staff, and contributing to client satisfaction through collaborative menu development and service ...

Sodexo

Food Production Manager 3

Topeka, KS · On-site

$67K - $87K/yr

You'll play a hands-on role in managing procurement, standardizing culinary systems, mentoring staff, and contributing to client satisfaction through collaborative menu development and service ...

Sodexo

Food Production Manager 3

Larned, KS · On-site

$56K - $72K/yr

You'll play a hands-on role in managing procurement, standardizing culinary systems, mentoring staff, and contributing to client satisfaction through collaborative menu development and service ...

Sodexo

Food Production Manager 3

Topeka, KS · On-site

$67K - $87K/yr

You'll play a hands-on role in managing procurement, standardizing culinary systems, mentoring staff, and contributing to client satisfaction through collaborative menu development and service ...

Sodexo

Food Production Manager 3

Topeka, KS · On-site

$67K - $87K/yr

You'll play a hands-on role in managing procurement, standardizing culinary systems, mentoring staff, and contributing to client satisfaction through collaborative menu development and service ...

Brown University

Ensure compliance with standards in all areas of operations, menu development, service quality, food safety and sanitation, and adherence to budget. * Create and manage programs in Catering that ...

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Showing results 21-40

All JobsMenu Development JobsMenu Development Jobs in Kansas

Menu Development information

See Kansas salary details

$44.6K

$96K

$154.7K

How much do menu development jobs pay per year?

As of Aug 19, 2026, the average yearly pay for menu development in Kansas is $96,049.00, according to ZipRecruiter salary data. Most workers in this role earn between $78,500.00 and $108,400.00 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 popular job titles related to Menu Development jobs in Kansas?

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

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

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

Menu Development jobs near you
Infographic showing various Menu Development job openings in Kansas as of August 2026, with employment types broken down into 1% As Needed, 81% Full Time, 15% Part Time, 1% Temporary, and 2% Contract. Highlights an 89% Physical, 3% Hybrid, and 8% Remote job distribution, with an average salary of $96,049 per year, or $46.2 per hour.

Head Chef

ELDRIDGE HOTEL PARTNERS LLC

Lawrence, KS • On-site

Full-time

Posted 11 days ago

Job description

Head Chef

The Eldridge Hotel is looking for a new Head Chef. The Head Chef is responsible for leading all culinary operations for the hotel restaurant while supporting banquet, restaurant, and any other special event functions as needed. This position requires exceptional food quality, consistency, sanitation, and cost control while creating memorable dining experiences for hotel guests and local patrons. The Head Chef leads our culinary team, develops innovative new menus, maintains high operational standards, and collaborates with hotel management to achieve departmental and organizational goals.

Essential Duties and Responsibilities

  • Oversee the daily operation of the hotel restaurant kitchen and support culinary operations for banquets, restaurant, room service, and special events.

  • Plan, develop, and update seasonal menus, daily specials, and promotional offerings that align with the hotel's brand and guest expectations.

  • Ensure all food is prepared and presented according to established quality, consistency, and presentation standards.

  • Supervise, train, mentor, and evaluate kitchen staff, fostering a positive, professional, and team-oriented work environment.

  • Develop staff schedules to ensure efficient kitchen coverage while managing labor costs.

  • Maintain compliance with all local, state, and federal food safety, sanitation, and health regulations.

  • Monitor food quality throughout preparation and service, ensuring guest satisfaction and timely execution.

  • Manage food and supply ordering, inventory, receiving, and storage while minimizing waste and controlling costs.

  • Establish and monitor portion control, recipe consistency, and food cost targets.

  • Collaborate with the General Manager, Food & Beverage Manager, Sales Team, and Event Coordinators to plan menus and execute successful meetings, weddings, and special events.

  • Maintain kitchen equipment and coordinate preventative maintenance and repairs.

  • Address guest feedback promptly and implement improvements when appropriate.

  • Ensure a clean, organized, and safe kitchen environment that meets hotel standards.

  • Assist with budgeting, forecasting, and achieving departmental financial objectives.

  • Stay informed on culinary trends and introduce new menu ideas to enhance the guest experience.

Qualifications

  • Minimum of 3-5 years of progressive culinary leadership experience, preferably in a hotel, resort, or full-service restaurant environment.
  • Previous experience managing banquet or catering operations is preferred.
  • Culinary degree or equivalent professional experience preferred.
  • ServSafe Food Protection Manager Certification or the ability to obtain certification within a designated timeframe.
  • Strong understanding of food safety regulations, inventory management, purchasing, and cost controls.
  • Experience managing labor budgets and kitchen scheduling.
  • Proficiency with kitchen equipment and standard culinary techniques.
  • Excellent leadership, communication, and organizational skills.
  • Ability to perform effectively in a fast-paced hospitality environment.

Knowledge, Skills, and Abilities

  • Strong culinary creativity and menu development skills.
  • Effective leadership, coaching, and employee development.
  • Knowledge of banquet production and large-volume food preparation.
  • Financial acumen related to food costs, labor management, and budgeting.
  • Strong problem-solving and decision-making abilities.
  • Excellent time management and organizational skills.
  • Ability to maintain composure under pressure during peak service periods.
  • Commitment to delivering exceptional guest experiences.

Physical Requirements

  • Ability to stand and walk for extended periods.
  • Ability to lift and carry up to 50 pounds.
  • Ability to bend, stoop, reach, and perform repetitive motions.
  • Ability to work in hot, humid, and fast-paced kitchen environments.
  • Availability to work mornings, evenings, weekends, holidays, and varying shifts based on business needs.

Apply