The Director provides both technical guidance and administrative oversight in areas such as food planning, menu development, and preparation of regular and therapeutic diets. Key Responsibilities
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The Director provides both technical guidance and administrative oversight in areas such as food planning, menu development, and preparation of regular and therapeutic diets. Key Responsibilities
Italian Cuisine Sous Chef
Des Plaines, IL · On-site
$70K - $80K/yr
Contribute creative ideas for new pasta dishes, flavor profiles, and cooking techniques to support ongoing menu development and culinary innovation. * Prepare and cook high-quality pasta dishes in ...
Italian Cuisine Sous Chef
Des Plaines, IL · On-site
$70K - $80K/yr
Contribute creative ideas for new pasta dishes, flavor profiles, and cooking techniques to support ongoing menu development and culinary innovation. * Prepare and cook high-quality pasta dishes in ...
Italian Cuisine Sous Chef
$70K - $80K/yr
Contribute creative ideas for new pasta dishes, flavor profiles, and cooking techniques to support ongoing menu development and culinary innovation. * Prepare and cook high-quality pasta dishes in ...
Italian Cuisine Sous Chef
$70K - $80K/yr
Contribute creative ideas for new pasta dishes, flavor profiles, and cooking techniques to support ongoing menu development and culinary innovation. * Prepare and cook high-quality pasta dishes in ...
Italian Cuisine Sous Chef
Chicago, IL · On-site
$70K - $80K/yr
Contribute creative ideas for new pasta dishes, flavor profiles, and cooking techniques to support ongoing menu development and culinary innovation. * Prepare and cook high-quality pasta dishes in ...
Italian Cuisine Sous Chef
Chicago, IL · On-site
$70K - $80K/yr
Contribute creative ideas for new pasta dishes, flavor profiles, and cooking techniques to support ongoing menu development and culinary innovation. * Prepare and cook high-quality pasta dishes in ...
Sous Chef
Chicago, IL · On-site
$51K - $69K/yr
Your responsibilities will include managing day-to-day food production, maintaining high standards, and contributing to menu development, while also adhering to all health and safety regulations.
Sous Chef
Chicago, IL · On-site
$51K - $69K/yr
Your responsibilities will include managing day-to-day food production, maintaining high standards, and contributing to menu development, while also adhering to all health and safety regulations.
Buca Line Cook
Lombard, IL · On-site
$15.50 - $19.25/hr
Preferred skills, such as knowledge of Italian cuisine, will enable you to contribute creatively to menu development and special dishes.
Buca Line Cook
Lombard, IL · On-site
$15.50 - $19.25/hr
Preferred skills, such as knowledge of Italian cuisine, will enable you to contribute creatively to menu development and special dishes.
EXECUTIVE SOUS CHEF
Chicago, IL · On-site
$95K - $100K/yr
You'll have opportunities to support menu development, client tastings, catering and events, and day-to-day culinary operations. Key Responsibilities: * Serve as the culinary leader in the absence of ...
Quick apply
EXECUTIVE SOUS CHEF
Chicago, IL · On-site
$95K - $100K/yr
You'll have opportunities to support menu development, client tastings, catering and events, and day-to-day culinary operations. Key Responsibilities: * Serve as the culinary leader in the absence of ...
EXECUTIVE SOUS CHEF
Chicago, IL · On-site
$95K - $100K/yr
You'll have opportunities to support menu development, client tastings, catering and events, and day-to-day culinary operations. Key Responsibilities: * Serve as the culinary leader in the absence of ...
EXECUTIVE SOUS CHEF
Chicago, IL · On-site
$95K - $100K/yr
You'll have opportunities to support menu development, client tastings, catering and events, and day-to-day culinary operations. Key Responsibilities: * Serve as the culinary leader in the absence of ...
Sous Chef
$68K - $71K/yr
Partner with the Executive Chef on menu development and new culinary concepts. * Assist with ordering, inventory, food cost controls, and account expenditures. * Plan and execute catering events ...
Sous Chef
$68K - $71K/yr
Partner with the Executive Chef on menu development and new culinary concepts. * Assist with ordering, inventory, food cost controls, and account expenditures. * Plan and execute catering events ...
Sous Chef
$68K - $71K/yr
Partner with the Executive Chef on menu development and new culinary concepts. * Assist with ordering, inventory, food cost controls, and account expenditures. * Plan and execute catering events ...
Sous Chef
$68K - $71K/yr
Partner with the Executive Chef on menu development and new culinary concepts. * Assist with ordering, inventory, food cost controls, and account expenditures. * Plan and execute catering events ...
Sous Chef
Evanston, IL · On-site
$68K - $71K/yr
Partner with the Executive Chef on menu development and new culinary concepts. * Assist with ordering, inventory, food cost controls, and account expenditures. * Plan and execute catering events ...
Sous Chef
Evanston, IL · On-site
$68K - $71K/yr
Partner with the Executive Chef on menu development and new culinary concepts. * Assist with ordering, inventory, food cost controls, and account expenditures. * Plan and execute catering events ...
EXECUTIVE SOUS CHEF
Chicago, IL · On-site
$95K - $100K/yr
You'll have opportunities to support menu development, client tastings, catering and events, and day-to-day culinary operations. Key Responsibilities: * Serve as the culinary leader in the absence of ...
EXECUTIVE SOUS CHEF
Chicago, IL · On-site
$95K - $100K/yr
You'll have opportunities to support menu development, client tastings, catering and events, and day-to-day culinary operations. Key Responsibilities: * Serve as the culinary leader in the absence of ...
Sous Chef
Evanston, IL · On-site
$68K - $71K/yr
Partner with the Executive Chef on menu development and new culinary concepts. * Assist with ordering, inventory, food cost controls, and account expenditures. * Plan and execute catering events ...
Quick apply
Sous Chef
Evanston, IL · On-site
$68K - $71K/yr
Partner with the Executive Chef on menu development and new culinary concepts. * Assist with ordering, inventory, food cost controls, and account expenditures. * Plan and execute catering events ...
EXECUTIVE SOUS CHEF
Chicago, IL · On-site
$95K - $100K/yr
You'll have opportunities to support menu development, client tastings, catering and events, and day-to-day culinary operations. Key Responsibilities: * Serve as the culinary leader in the absence of ...
EXECUTIVE SOUS CHEF
Chicago, IL · On-site
$95K - $100K/yr
You'll have opportunities to support menu development, client tastings, catering and events, and day-to-day culinary operations. Key Responsibilities: * Serve as the culinary leader in the absence of ...
Sports Bar Manager
Chicago, IL · On-site
$55K - $70K/yr
Cocktail and Menu Development : Develop and maintain an innovative cocktail menu that reflects current industry trends and customer preferences, ensuring our offerings remain competitive. * Staff ...
Quick apply
Sports Bar Manager
Chicago, IL · On-site
$55K - $70K/yr
Cocktail and Menu Development : Develop and maintain an innovative cocktail menu that reflects current industry trends and customer preferences, ensuring our offerings remain competitive. * Staff ...
Executive Chef
Glenview, IL · On-site
$90K - $100K/yr
This role oversees all back-of-house functions, including menu development, food quality, kitchen team leadership, inventory management, food and labor cost controls, and operational excellence. The ...
Executive Chef
Glenview, IL · On-site
$90K - $100K/yr
This role oversees all back-of-house functions, including menu development, food quality, kitchen team leadership, inventory management, food and labor cost controls, and operational excellence. The ...
Executive Chef
Glenview, IL · On-site
$90K - $100K/yr
This role oversees all back-of-house functions, including menu development, food quality, kitchen team leadership, inventory management, food and labor cost controls, and operational excellence. The ...
Executive Chef
Glenview, IL · On-site
$90K - $100K/yr
This role oversees all back-of-house functions, including menu development, food quality, kitchen team leadership, inventory management, food and labor cost controls, and operational excellence. The ...
Executive Chef
Glenview, IL · On-site
$90K - $100K/yr
This role oversees all back-of-house functions, including menu development, food quality, kitchen team leadership, inventory management, food and labor cost controls, and operational excellence. The ...
Quick apply
Executive Chef
Glenview, IL · On-site
$90K - $100K/yr
This role oversees all back-of-house functions, including menu development, food quality, kitchen team leadership, inventory management, food and labor cost controls, and operational excellence. The ...
Sous Chef
$70K - $75K/yr
Collaborate on seasonal menu development and R&D alongside the Executive Chef and Chef de Cuisine * Document recipes and plating standards to ensure accurate replication and execution * Maintain and ...
Quick apply
Sous Chef
$70K - $75K/yr
Collaborate on seasonal menu development and R&D alongside the Executive Chef and Chef de Cuisine * Document recipes and plating standards to ensure accurate replication and execution * Maintain and ...
Strong knowledge of menu development and food operations * Leadership experience managing and motivating teams * Problem-solving mindset and comfort with fast-paced environments If you're ready to ...
New
Quick apply
Strong knowledge of menu development and food operations * Leadership experience managing and motivating teams * Problem-solving mindset and comfort with fast-paced environments If you're ready to ...
New
Menu Development information
See Chicago, IL salary details
$51.5K - $63.1K
15% of jobs
$63.1K - $74.6K
0% of jobs
$74.6K - $86.2K
3% of jobs
$90.4K is the 25th percentile. Wages below this are outliers.
$86.2K - $97.8K
19% of jobs
The median wage is $105.5K / yr.
$97.8K - $109.3K
19% of jobs
$119K is the 75th percentile. Wages above this are outliers.
$109.3K - $120.9K
22% of jobs
$120.9K - $132.5K
3% of jobs
$132.5K - $144K
3% of jobs
$144K - $155.6K
3% of jobs
$155.6K - $167.2K
3% of jobs
$167.2K - $178.7K
9% of jobs
$51.5K
$110.9K
$178.7K
How much do menu development jobs pay per year?
As of Sep 11, 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 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 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:
Food Service Director
Gary, IN
Skilled Nursing Facility
Full-time
Re-posted 10 days ago
Job description
Position Summary
The Food Service Director/Dietary Manager is responsible for managing all aspects of the food service function. This role involves planning and supervising departmental activities to ensure high-quality service to residents, employees, and visitors. The Director provides both technical guidance and administrative oversight in areas such as food planning, menu development, and preparation of regular and therapeutic diets.
Key Responsibilities
Ensure the quality and quantity of food served by implementing menu programs, production systems, and food specifications
Maintain compliance with all sanitary and food safety regulations
Oversee timely preparation and serving of all meals
Utilize company policies, procedures, and industry standards to guide operations
Research trends and developments in dietary practices, evaluating their application to the current program
Supervise tray line and meal distribution to ensure accuracy and satisfaction
Develop, revise, and adapt work techniques to improve efficiency and train staff
Operate within approved budgets and ensure financial compliance
Prepare and serve meals in accordance with national standards and budgetary guidelines
Conduct test trays, tour reports, customer visits, and admission interviews
Evaluate staff performance and manage disciplinary actions according to company policy
Provide in-service orientation, training, and development for dietary staff
Ensure the department complies with all regulatory standards
Educational & Certification Requirements
Minimum of a high school diploma
Certified Dietary Manager (CDM)
ServSafe Certification
Job Skills & Qualifications
Solid understanding of dietary principles, food sanitation, and food service operations
Experience with large-scale food purchasing and preparation
Knowledge of food and labor laws and best practices in food service techniques
Ability to develop and manage operational and capital budgets
Skilled in personnel practices including recruitment, hiring, orientation, and training
Strong problem-solving and goal-setting abilities
Effective interpersonal and communication skills with staff, residents, families, and external agencies
Commitment to ensuring customer satisfaction through measurable outcomes