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Menu Development Jobs in Ithaca, NY (NOW HIRING)

Arnot Health System

Registered Dietitian - Per Diem

Elmira, NY · On-site

$31.50 - $42.25/hr

Assists in menu development, therapeutic extensions and adaptation to healthcare residents' needs when required. * Demonstrates diplomacy and positive interpersonal skills in communications with ...

Upper Crust Food Service

Field Sous Chef

Ithaca, NY · On-site

$48K - $65K/yr

Participate in semi-annual development reviews with the Area Manager covering culinary skills, leadership, client management, and business acumen. * Build a portfolio of menu concepts, costed recipes ...

SUN DOG CORTLAND LLC

Server

Cortland, NY · On-site

$16/hr

Training & development Position Overview: At Sundog Downtown Clubhouse, our Servers do more than take orders--they guide guests through a memorable experience, from our menu to our vibrant clubhouse ...

Ithaca College

SOUS CHEF - CATERING

Ithaca, NY · On-site

$48K - $65K/yr

Collaborate with the Campus Center Executive Chef on menu and recipe development, flavor profiles, and plating standards and aid in developing future menus. * Arrange daily operations to ensure the ...

Ithaca College

SOUS CHEF - CATERING

Ithaca, NY · On-site

$48K - $65K/yr

Collaborate with the Campus Center Executive Chef on menu and recipe development, flavor profiles, and plating standards and aid in developing future menus. * Arrange daily operations to ensure the ...

Cornell University

Sous Chef, Cornell Dining

Ithaca, NY · On-site

$65K - $75K/yr

... development, and career path opportunities for our entire organization. The Sous Chef , working in ... This role models strong culinary practices by ensuring menu standards, recipe adherence, and ...

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Showing results 21-40

All JobsMenu Development JobsMenu Development Jobs in Ithaca, NY

Menu Development information

See Ithaca, NY salary details

$48.2K

$103.9K

$167.3K

How much do menu development jobs pay per year?

As of Aug 7, 2026, the average yearly pay for menu development in Ithaca, NY is $103,863.00, according to ZipRecruiter salary data. Most workers in this role earn between $84,900.00 and $117,200.00 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 popular job titles related to Menu Development jobs in Ithaca, NY? For Menu Development jobs in Ithaca, NY, the most frequently searched job titles are:
What cities near Ithaca, NY are hiring for Menu Development jobs? Cities near Ithaca, NY with the most Menu Development job openings:
Menu Development jobs near you
Infographic showing various Menu Development job openings in Ithaca, NY as of August 2026, with employment types broken down into 1% As Needed, 81% Full Time, 15% Part Time, and 3% Contract. Highlights an 92% Physical, 2% Hybrid, and 6% Remote job distribution, with an average salary of $103,863 per year, or $49.9 per hour.

Registered Dietitian - Per Diem

Arnot Health System

Elmira, NY • On-site

$31.50 - $42.25/hr

Other

Re-posted 4 days ago

Job description

JOB TITLE: REGISTERED DIETITIAN/CLINICAL - VERSION 6
JOB SUMMARY
Provides direct nutrition care activities such as nutrition assessment, documentation and other types of nutrition intervention for patients. Specialty areas include diabetes, cardiac, renal, oncology, rehabilitation, surgery recovery, maternal, nutrition support, geriatrics, and pediatrics. Maintains responsibility for clinical services, regulatory compliance, nutritional records and staff nutrition education as directed by Clinical Nutrition manager or Food Service Director. Functions as a clinical nutrition resource to other team members as needed.
DUTIES AND RESPONSIBILITIES:
** Client, Patient and Guest Relations
  1. Participates in the facility programs to promote proper nutrition.
  2. Develops meaningful collaborative relationships with nursing managers General Manager, physicians and other caregivers.
  3. Accurately assesses and responds quickly to patient needs in a timely manner.
  4. Supports Cura to client and keeps client informed on unit and Cura activities/accomplishments.
** Operational Execution
  1. Completes nutrition care activities in healthcare areas in a timely and accurate manner, including nutrition assessment, care planning, progress updates and medical record documentation.
  2. Is responsible for clinical services and clinical outcomes conducted by any type of self, company, state, and/or federal audit.
  3. Serves as nutrition resource to other healthcare staff members and physicians. Interacts with other departments in problem solving, training and policy development activities as related to nutrition and dining services.
  4. Demonstrates knowledge of special needs and the normal patterns of growth and development of all life stages.
  5. Identifies and provides nutrition training to patients and families utilizing appropriate educational materials.
  6. Evaluates patients receiving supplemental nourishment, nutritional supplements and/or nutrition support, assessing need and effectiveness.
  7. Demonstrates a thorough knowledge of regulatory standards by complying with all federal, state and local regulations.
  8. Serves as a resource to the department, the organization and the community in his/her respective specialty area.
  9. Maintains confidentiality of resident and staff records.
  10. Assists in menu development, therapeutic extensions and adaptation to healthcare residents' needs when required.
  11. Demonstrates diplomacy and positive interpersonal skills in communications with staff and family members.
  12. Communicates in a highly professional manner in both written and oral formats.
  13. Demonstrates willingness to meet the needs of the department by assisting managers in other areas of the department as necessary.
  14. Participates in rounds, care plan meetings, support groups, committees, etc., as indicated by area of responsibility and specialty.
  15. Participates in the development and presentation of nutrition classes, displays, in-services and programs for staff, residents and the community.
  16. Develops and monitors performance improvement activities related to patient food services with Clinical Nutrition Manager or General Manager.
  17. Assumes responsibility for the diet office and patient food services as assigned and/or required in the absence of the Clinical Nutrition Manager.
** Human Resource Practices
  1. Adheres to the human resource policies and procedures of the facility. Treats employees with fairness and respect.
  2. May participate in hiring, orientation, performance appraisal and discipline of staff.
  3. Serves as a role model for team members by maintaining standards for appearance, dress, attendance, and professional behavior.
  4. Maintains a plan for self-development and professional growth.
Other:
  1. Is responsible for attending all annual mandatory educational programs as required by position.
  2. Employee understands and demonstrates the importance of satisfying the needs of the customer/patient by interacting with him/her in a friendly and caring way, being attentive to the customer's needs, both psychologically and physically, and by taking the initiative to maintain communication with the customer in order to provide a secure and pleasant experience with the Arnot Health.
  3. It is understood that this lists typical duties for the classification and is not to be considered inclusive of all duties which may be assigned.

EDUCATION:
  • Registered Dietitian or registry eligible with the Commission on Dietetic Registration.
  • Certified Dietitian Nutritionist through NYS Office of the Professions or obtain within 1yr of hire.
EXPERIENCE:
  • 1 or more years clinical experience in acute care preferred.
  • Strong communication and interpersonal skills.
  • Ability to organize workloads and meet time deadlines.
  • Proficiency with Microsoft software programs.
CARDIOPULMONARY RESUSCITATION (CPR) REQUIREMENTS: No CPR required.
PHYSICAL DEMANDS AND WORKING CONDITIONS:
  • Lifting objects up to 15 lbs.
  • Bending, reaching, manipulation of small objects and grasping.
  • Walking long distances.
  • Exposure to high noise levels.
  • Exposure to high heat and humidity levels.
  • Sitting or standing for long periods.
  • Manipulation of small writing instruments, keyboards, telephones.
Job Hazards include:
  • Burns, cuts, slips, falls, back sprains.
  • Possible exposure to communicable infectious disease.

EXPOSURE CATEGORY:
Category III. Tasks that involve no exposure to blood, body fluids, or tissues. And Category I tasks are not a condition of employment.
** A.D.A. Essential Functions

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