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Menu Development Jobs in Chicago, IL (NOW HIRING)

Sand Creek Country Club

Banquet Chef

Chesterton, IN · On-site

This role is focused on production cooking , event execution , and following established systems , not menu development. The ideal candidate is organized, dependable, and comfortable cooking for ...

DO & CO

Events Sous Chef

Des Plaines, IL · On-site

$48K - $65K/yr

We're seeking a dynamic Sous Chef who elevates daily kitchen excellence, motivates a high-performing team, and contributes to creative, cost-smart menu development at DO&CO's Chicago, IL kitchen. You ...

DeNucci's - Hinsdale

Executive Sous Chef

Hinsdale, IL

$75K - $85K/yr

Contribute to the development of a dynamic and seasonally evolving menu * Supervise weekly inventory, stocking, ordering, and purchasing of ingredients, ensuring the availability of fresh ingredients ...

Zenzi Den

Executive Chef

Glenview, IL

$80K - $85K/yr

Cultivate a respectful work environment and foster professional development through training and growth opportunities for staff. * Participate in daily specials and seasonal menu creativity.

Ferrara

Director, Foodservice

Chicago, IL · On-site

Lead QSR and chain restaurant opportunities, including menu development cycles, limited-time offers, product specifications, procurement processes, and corporate/franchisee engagement. * Partner with ...

Ferrara Candy Company

Director, Foodservice

Chicago, IL · Remote

Lead QSR and chain restaurant opportunities, including menu development cycles, limited-time offers, product specifications, procurement processes, and corporate/franchisee engagement. * Partner with ...

Paisans Pizzeria

Kitchen Manager

Oak Lawn, IL · On-site

$55K - $65K/yr

Participating in other menu planning activities to include the determination of purchasing specifications, product and recipe testing, and menu development * Assisting other managers as requested in ...

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Menu Development information

See Chicago, IL salary details

$51.5K

$110.9K

$178.7K

How much do menu development jobs pay per year?

As of Jun 12, 2026, the average yearly pay for menu development in Chicago, IL is $110,944.00, according to ZipRecruiter salary data. Most workers in this role earn between $90,700.00 and $125,200.00 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 Chicago, IL? The most popular types of Menu Development jobs in Chicago, IL are:
What are popular job titles related to Menu Development jobs in Chicago, IL? For Menu Development jobs in Chicago, IL, the most frequently searched job titles are:
What job categories do people searching Menu Development jobs in Chicago, IL look for? The top searched job categories for Menu Development jobs in Chicago, IL are:
What cities near Chicago, IL are hiring for Menu Development jobs? Cities near Chicago, IL with the most Menu Development job openings:
Menu Development jobs near you
Infographic showing various Menu Development job openings in Chicago, IL as of June 2026, with employment types broken down into 100% Full Time. Highlights an 100% In-person job distribution, with an average salary of $110,944 per year, or $53.3 per hour.
Food and Beverage Manager- Hyatt Regency Deerfield, IL

Food and Beverage Manager- Hyatt Regency Deerfield, IL

Blue Sky Hospitality Solutions

Deerfield, IL • On-site

Full-time

Medical

Posted 6 days ago

Job description

Job Description: Food & Beverage Manager
Position Title: Food & Beverage Manager
Reports To: General Manager / Director of Operations
Position Summary
The Food & Beverage Manager is responsible for overseeing all food and beverage operations, ensuring exceptional guest experiences, operational efficiency, and profitability. This role leads all restaurant, bar, banquet, and catering functions while maintaining high standards of service, quality, and compliance.
Key Responsibilities
Operations Management
  • Oversee daily operations of all F&B outlets, including restaurant, bar, room service, and banquets
  • Ensure consistent delivery of high-quality food, beverage, and service standards
  • Monitor guest satisfaction and respond promptly to feedback and service recovery situations
  • Maintain cleanliness, safety, and compliance with health regulations
Financial Performance
  • Manage departmental budgets, forecasts, and cost controls
  • Drive revenue through strategic promotions, upselling, and outlet performance optimization
  • Monitor food and beverage cost percentages, labor costs, and productivity
  • Analyze financial reports and implement corrective actions as needed
Leadership & Team Development
  • Recruit, train, and develop F&B team members and supervisors
  • Create a positive, engaging work environment aligned with company culture
  • Conduct performance evaluations and provide coaching and feedback
  • Ensure compliance with company policies, labor laws, and union agreements (if applicable)
Guest Experience & Service Excellence
  • Ensure all guests receive exceptional service in line with brand standards
  • Lead by example on the floor during peak periods
  • Implement service standards and continuous improvement initiatives
  • Build relationships with repeat guests and VIP clients
Menu & Product Management
  • Collaborate with the Executive Chef on menu development and pricing strategies
  • Ensure quality, presentation, and consistency of all food and beverage offerings
  • Monitor inventory, ordering, and vendor relationships
  • Maintain proper controls to minimize waste and maximize profitability
Compliance & Safety
  • Ensure compliance with all health, safety, and sanitation regulations
  • Maintain alcohol service compliance and licensing requirements
  • Enforce food safety standards (HACCP or equivalent)
Qualifications
Education & Experience
  • Bachelor's degree in Hospitality Management, Business, or related field (preferred)
  • 3-7+ years of progressive experience in food and beverage operations
  • Prior leadership experience in a hotel or upscale restaurant environment
Skills & Competencies
  • Strong leadership and team management skills
  • Financial acumen with experience managing budgets and P&L
  • Excellent communication and interpersonal skills
  • Ability to work in a fast-paced, high-pressure environment
  • Knowledge of POS systems (e.g., MICROS POS, Toast POS)
  • Understanding of labor laws and scheduling practices
Key Performance Indicators (KPIs)
  • Guest satisfaction scores (GSS)
  • Food & Beverage revenue growth
  • Cost of sales (food & beverage %)
  • Labor cost %
  • Employee engagement and retention
  • Health inspection scores
Work Environment
  • Requires flexible schedule, including nights, weekends, and holidays
  • Frequent standing, walking, and interaction with guests and team members

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