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Menu Development Jobs in Tennessee (NOW HIRING)

Ruth's Chris Steak House

Executive Chef

Chattanooga, TN · On-site

$61K - $84K/yr

... menu development and seasonal features • Maintain the integrity of the Ruth's Chris brand in every dish served What We're Looking For: • Minimum 3 years of leadership in a high-volume, fine ...

OneOncology

Research Program Manager

Nashville, TN · On-site

... menu development * Serve as an expert on the sites to which they are assigned including their physician leaders' scientific interests, their operational capabilities, patient populations, and the ...

Red Pebbles Hospitality

Executive Chef

Nashville, TN · On-site

$75K - $95K/yr

Keep up-to-date with emerging trends and developments in cuisine, and use this knowledge to drive innovation and creativity in menu development and execution. * Work with the management team to ...

BLACKBERRY FARM

Sous Chef - Blackberry Mountain

Walland, TN · On-site

$48K - $64K/yr

... menu development, testing, training, and implementation Works with the Dining Room Management team to achieve smooth, sufficient service periods. Educate Wait Staff in menu knowledge and service ...

BLACKBERRY FARM

Sous Chef - Blackberry Mountain

Walland, TN · On-site

$48K - $64K/yr

... in menu development, testing, training, and implementation • Works with the Dining Room Management team to achieve smooth, sufficient service periods. Educate Wait Staff in menu knowledge and ...

Scratch Restaurants

Head Sushi Chef

Nashville, TN · On-site

$90K - $100K/yr

Essential Duties and Responsibilities • Menu costing, planning and development. • Adherence to generally accepted health and safety rules and regulations • Training of staff on all standard ...

Artisan Kitchens

Monitor foodservice trends, menu innovation, and competitive activity Provide input into product development, pack sizes, and foodservice-specific formats Support pricing strategy with an ...

New

Orange Grove

Dietitian Registered PNM

Chattanooga, TN · On-site

$50K - $55K/yr

Provide food service support for group homes, including education and in-service training, menu development, shopping, food preparation, recipe modification, food safety, and other ICF requirements.

HRI Hospitality

$54K - $74K/yr

This position is responsible for overseeing all aspects of the culinary operation: including menu development, tracking kitchen inventory, placing orders, monitoring equipment condition, overseeing ...

Performance Food Group

Outside Sales Rep

Nashville, TN · On-site

A team of sales reps, chefs, consultants, and other experts builds close relationships with customers - providing advice on improving operations, menu development, product selection, and operational ...

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All JobsMenu Development JobsMenu Development Jobs in Tennessee

Menu Development information

See Tennessee salary details

$45.4K

$97.7K

$157.5K

How much do menu development jobs pay per year?

As of Jul 1, 2026, the average yearly pay for menu development in Tennessee is $97,748.00, according to ZipRecruiter salary data. Most workers in this role earn between $79,900.00 and $110,300.00 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 Tennessee? The most popular types of Menu Development jobs in Tennessee are:
What are popular job titles related to Menu Development jobs in Tennessee? For Menu Development jobs in Tennessee, the most frequently searched job titles are:
What job categories do people searching Menu Development jobs in Tennessee look for? The top searched job categories for Menu Development jobs in Tennessee are:
What cities in Tennessee are hiring for Menu Development jobs? Cities in Tennessee with the most Menu Development job openings:
Menu Development jobs near you
Infographic showing various Menu Development job openings in Tennessee as of June 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 $97,748 per year, or $47 per hour.

Food Services Coordinator

Mid-Cumberland Community Agency

Gallatin, TN • On-site

$47K/yr

Full-time

Medical, Dental, Vision, Life, Retirement, PTO

Posted 7 days ago

Job description

The Food Services Coordinator is responsible for the administration, compliance, monitoring, and oversight of the agency's food and nutrition programs, including the Child and Adult Care Food Program (CACFP) and Summer Food Service Program (SFSP). This position coordinates menu compliance, meal reimbursement programs, vendor procurement, special dietary accommodations, nutrition services, and food service operations across multiple agency programs and locations.

✅ 100% Employer-Paid Health Insurance
✅ 100% Employer-Paid Dental Insurance
✅ 100% Employer-Paid Life Insurance
✅ Low-Cost Vision Insurance Available
✅ 5% Employer Contribution to Your 401(k) After One Year of Service — No Employee Contribution Required
✅ Paid Time Off and Paid Holidays
✅ Professional Development Opportunities
✅ Meaningful Work Serving Children and Families

Essential Duties & Responsibilities1. Program Administration (CACFP & SFSP)
  • Coordinate and oversee CACFP and SFSP operations across multiple agency programs and locations.
  • Complete applications, renewals, amendments, and required program reporting.
  • Serve as the primary liaison with state agencies and regulatory representatives.
  • Develop and maintain procedures to ensure compliance with federal and state requirements.
  • Assist with implementation of new food program sites and expansion efforts.
2. Compliance Monitoring & Record Review
  • Conduct required site monitoring visits and compliance reviews.
  • Review enrollment forms, attendance records, income eligibility forms, meal counts, and supporting documentation.
  • Identify compliance concerns and provide corrective action guidance.
  • Prepare sites for audits, reviews, and monitoring visits.
3. Menu Review & Meal Service Compliance
  • Review menus to ensure compliance with CACFP and SFSP meal pattern requirements.
  • Review ingredient labels, nutrition facts panels, recipes, and product formulation statements.
  • Monitor approved meal service schedules and meal service windows.
  • Verify meals and snacks are served within approved timeframes.
  • Review meal count records to ensure meals are claimed only when served during approved meal periods.
  • Identify discrepancies that may result in meal disallowances or reimbursement loss.
4. Food Service Operations & Nutrition Management
  • Work collaboratively with the agency's contracted Registered Dietitian.
  • Coordinate menu development, review, and approval processes.
  • Manage special dietary accommodations and maintain required documentation.
  • Review medical statements and dietary restrictions for compliance.
  • Serve as the primary point of contact regarding nutrition-related concerns and special diets.
5. Procurement & Vendor Management
  • Coordinate procurement activities related to food service operations.
  • Develop and manage bid processes, requests for proposals, and procurement documentation.
  • Ensure procurement activities comply with federal, state, and agency purchasing requirements.
  • Monitor vendor performance and contract compliance.
6. Claims & Reimbursement
  • Collect and review meal count and attendance data from participating sites.
  • Prepare and submit monthly reimbursement claims.
  • Verify reimbursement claims are supported by appropriate documentation.
7. Training & Technical Assistance
  • Develop and conduct CACFP and SFSP training for staff.
  • Train staff on meal counting procedures, approved meal times, and documentation standards.
  • Provide ongoing technical assistance to participating sites.

8. Perform other duties as assigned by the Chief Administrative Officer.

Education & Experience Qualifications


Education: Associate degree in Nutrition, Business Administration, Public Administration, Early Childhood Education, Accounting, Dietetics, or a related field preferred.

Experience: Minimum of two (2) years of experience in nutrition programs, childcare administration, compliance monitoring, procurement, food service management, grant-funded programs, or related experience preferred.

Additional Information:

Management retains the right to waive education or experience requirements based on evaluation of demonstrated competence.