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Menu Development Jobs in Pennsylvania (NOW HIRING)

OTH Hotels Resorts

Executive Chef

Gettysburg, PA · On-site

$74K - $102K/yr

This role oversees menu development, kitchen production, inventory control, and culinary team leadership while driving innovation and operational excellence. This position operates in a fast-paced ...

JACKMONT HOSPITALITY INC

Bar Manager

Philadelphia, PA · On-site

Experience with menu development and cost control strategies. * Familiarity with point-of-sale systems and inventory management software. Responsibilities: * Oversee daily bar operations, including ...

Bigham Tavern

Be Seen First

Executive Chef

Pittsburgh, PA · On-site

$69K - $95K/yr

Execute seasonal specials, features, and menu development alongside ownership * Create systems and procedures that improve consistency and communication * Ensure ticket times, plating standards, and ...

BDP SUPPORT SERVICES LLC

Executive Chef

Philadelphia, PA · On-site

$100K - $120K/yr

This is a rare opportunity to build a kitchen team from the ground up, influence menu development, establish systems and culture, and help launch one of the area's most anticipated restaurant ...

Compass Group PLC

Sous Chef

Hawthorn, PA · On-site

$40K - $55K/yr

Contribute to the development of menu ideas using local fresh ingredients * Assist in the mentoring of the kitchen team * Monitor and order stock and minimize food wastage The Person * Experience in ...

Pittsburgh Field Club

Line Cook (Country Club)

Pittsburgh, PA · On-site

$15.25 - $19.25/hr

... on menu development and specials. - Uphold standards of excellence in food quality and presentation. Job Qualifications Include: - Previous experience in upscale dining environments. - Strong ...

the Chef Agency

Executive Chef

Pittsburgh, PA

$85K - $95K/yr

Strong culinary background with experience in French cuisine, menu development, seasonality, and creative culinary programming. * Demonstrated ability to lead, mentor, and develop high-performing ...

Compass Group PLC

Chef - Sous

Hawthorn, PA

$40K - $55K/yr

Contribute to the development of menu ideas using local fresh ingredients * Assist in the mentoring of the kitchen team * Monitor and order stock and minimize food wastage The Person * Experience in ...

Pittsburgh Field Club

Line Cook (Country Club)

Pittsburgh, PA · On-site

$15.25 - $19.25/hr

... on menu development and specials. - Uphold standards of excellence in food quality and presentation. Job Qualifications Include: - Previous experience in upscale dining environments. - Strong ...

Compass Group

Executive Chef

Philadelphia, PA · On-site

$110K - $125K/yr

You'll lead menu development, kitchen operations, and team culture while working closely with ownership to bring the concept to life. From selecting equipment to hiring the opening team, this role is ...

Restaurant Associates

Executive Chef

Philadelphia, PA · On-site

$110K - $125K/yr

You'll lead menu development, kitchen operations, and team culture while working closely with ownership to bring the concept to life. From selecting equipment to hiring the opening team, this role is ...

Compass Group

Executive Chef

Philadelphia, PA · On-site

$110K - $125K/yr

You'll lead menu development, kitchen operations, and team culture while working closely with ownership to bring the concept to life. From selecting equipment to hiring the opening team, this role is ...

Compass Group

Executive Chef

Philadelphia, PA

$110K - $125K/yr

You'll lead menu development, kitchen operations, and team culture while working closely with ownership to bring the concept to life. From selecting equipment to hiring the opening team, this role is ...

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All JobsMenu Development JobsMenu Development Jobs in Pennsylvania

Menu Development information

See Pennsylvania salary details

$50.1K

$108K

$173.9K

How much do menu development jobs pay per year?

As of Jul 13, 2026, the average yearly pay for menu development in Pennsylvania is $107,956.00, according to ZipRecruiter salary data. Most workers in this role earn between $88,200.00 and $121,800.00 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 Pennsylvania? The most popular types of Menu Development jobs in Pennsylvania are:
What are popular job titles related to Menu Development jobs in Pennsylvania? For Menu Development jobs in Pennsylvania, the most frequently searched job titles are:
What job categories do people searching Menu Development jobs in Pennsylvania look for? The top searched job categories for Menu Development jobs in Pennsylvania are:
What cities in Pennsylvania are hiring for Menu Development jobs? Cities in Pennsylvania with the most Menu Development job openings:
Menu Development jobs near you
Infographic showing various Menu Development job openings in Pennsylvania as of July 2026, with employment types broken down into 80% Full Time, and 20% Part Time. Highlights an 100% In-person job distribution, with an average salary of $107,956 per year, or $51.9 per hour.

Executive Chef

OTH Hotels Resorts

Gettysburg, PA • On-site

$74K - $102K/yr

Full-time

Re-posted 22 days ago

Job description

Job Overview
The Executive Chef is responsible for leading all culinary operations, ensuring the highest standards of food quality, presentation, consistency, and safety across all kitchen outlets, banquet operations, and employee dining facilities. This role oversees menu development, kitchen production, inventory control, and culinary team leadership while driving innovation and operational excellence.
This position operates in a fast-paced, high-demand kitchen environment with constant standing, walking, and hands-on culinary execution. The role involves exposure to heat, cold, humidity, noise, and commercial kitchen equipment, as well as frequent use of knives, slicers, ovens, and other industrial cooking tools. Physical demands include lifting heavy items, managing multiple production areas, and maintaining sustained operational presence throughout service periods. Success in this role requires strong leadership, culinary expertise, and the ability to balance creativity with cost control and efficiency.
Job Responsibilities
Culinary Operations & Kitchen Leadership
  • Oversee all culinary operations across kitchens, preparation areas, banquet production, and employee dining facilities.
  • Ensure consistent food quality, presentation, and execution across all outlets.
  • Coordinate kitchen production timing with restaurant reservations and banquet event orders.
  • Supervise daily food preparation, cooking, and plating to maintain brand standards.

Menu Development & Culinary Innovation
  • Develop and update menus in collaboration with F&B leadership within established budget guidelines.
  • Create recipes, plating standards, and presentation guidelines to ensure consistency and quality.
  • Ensure variety, creativity, and marketability in all menu offerings.
  • Oversee special event and banquet menu design and execution.

Team Leadership & Development
  • Hire, train, schedule, and supervise all culinary staff across all kitchen levels.
  • Provide coaching, performance feedback, and ongoing culinary training programs.
  • Foster a culture of professionalism, teamwork, and continuous improvement.
  • Manage kitchen staffing levels to meet operational and budgetary requirements.

Financial Management & Cost Control
  • Maintain food cost controls, portion standards, and waste reduction practices.
  • Oversee purchasing specifications, requisitions, and inventory management of all food supplies.
  • Manage meat, seafood, produce, and dry goods inventory to ensure quality and efficiency.
  • Support budget development and adherence to financial targets.

Food Safety & Compliance
  • Ensure compliance with all sanitation, health, and food safety regulations.
  • Maintain cleanliness and organization of all food preparation and storage areas.
  • Identify and report equipment maintenance issues and operational deficiencies.
  • Enforce safety protocols to prevent accidents, injuries, and foodborne illness.

Equipment & Technical Oversight
  • Operate and oversee use of commercial kitchen equipment including combi ovens, steam kettles, mixers, fryers, slicers, and related tools.
  • Ensure proper maintenance and safe operation of all kitchen equipment.
  • Utilize culinary software for recipe management, plating guides, and visual standards.

Guest Experience & Operational Coordination
  • Ensure culinary execution aligns with guest expectations and service standards.
  • Collaborate with Food & Beverage leadership to support overall guest satisfaction.
  • Respond to banquet and service needs, including post-event production recovery.
  • Support an entrepreneurial and guest-focused approach to culinary operations.

Job Requirements
Education:
Associate degree in Culinary Arts or equivalent apprenticeship required.
Experience:
Minimum of 5 years of culinary experience in a hotel, resort, or restaurant required; at least 2 years as an Executive Chef required.
Skills and Abilities:
  • Strong culinary leadership and kitchen management skills
  • Expertise in menu development, food costing, and recipe standardization
  • Advanced knowledge of cooking techniques and kitchen operations
  • Strong organizational and multitasking abilities in a high-volume environment
  • Excellent communication and team leadership skills
  • Ability to maintain quality standards under pressure
  • Strong understanding of sanitation and food safety regulations
  • Proficiency with commercial kitchen equipment and culinary software
  • Strong problem-solving and decision-making abilities
  • Entrepreneurial mindset with focus on innovation and guest satisfaction

Certifications: Food safety certification required; culinary certifications preferred.
Travel required: No regular travel required; may participate in food industry events or media engagements depending on property needs.
Physical requirements:
  • Constant standing and walking throughout entire shifts
  • Frequent reaching, pushing/pulling, and fine motor skills for culinary preparation
  • Occasional bending, crouching, kneeling, balancing, and sitting
  • Ability to lift and carry 75-100 lbs. frequently and over 100 lbs. occasionally
  • Frequent use of knives and precision culinary tools requiring fine motor control
  • Exposure to heat, cold, humidity, noise, and kitchen machinery
  • Ability to work in a physically demanding, high-pressure environment

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