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Menu Development Jobs in Jacksonville, FL (NOW HIRING)

Alder and Oak - Jax Beach

Sous Chef

Jacksonville Beach, FL · On-site

$44K - $60K/yr

Support menu planning, recipe development, and seasonal offerings. Minimize waste and maximize kitchen efficiency. Foster a positive, professional, and team-oriented work environment. Qualifications ...

Invited Clubs

Sous Chef

Jacksonville, FL

$44K - $60K/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.

Invited

Sous Chef

Jacksonville, FL · On-site

$46K - $62K/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.

ClubCorp

Sous Chef

Jacksonville, FL · On-site

$20/hr

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.

Stonebreaker Hotel

Executive Chef

Jacksonville, FL · On-site

$66K - $91K/yr

... menu development and culinary direction. If you have a culinary degree (or equivalent work experience) and can work nights and weekends, please apply today. MMI fosters a work environment that is ...

Southern Table Hospitaltiy

Be Seen First

Chef De Cuisine

Jacksonville, FL · On-site

$60K - $80K/yr

Maintain recipe adherence, portion control, and food quality standards. Assist with seasonal menu development, specials, and recipe testing. Maintain high standards of cleanliness, organization, and ...

The June

Head Chef

Jacksonville, FL · On-site

Strong background in modern, ingredient-driven cuisine and seasonal menu development * Exceptional communication and leadership abilities, with a collaborative management style * Proficient in ...

The June

Head Chef

Jacksonville, FL

Strong background in modern, ingredient-driven cuisine and seasonal menu development * Exceptional communication and leadership abilities, with a collaborative management style * Proficient in ...

The June

Head Chef

Jacksonville, FL · On-site

Strong background in modern, ingredient-driven cuisine and seasonal menu development * Exceptional communication and leadership abilities, with a collaborative management style * Proficient in ...

Town Hall

Sous Chef

Jacksonville, FL

$45K - $61K/yr

Menu development skills including menu creation, recipe development, purchasing, and costing. Ability to properly receive, store and rotate perishable ingredients, as well as train staff to do same.

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Showing results 1-20

All JobsMenu Development JobsMenu Development Jobs in Jacksonville, FL

Menu Development information

See Jacksonville, FL salary details

$46.3K

$99.8K

$160.8K

How much do menu development jobs pay per year?

As of Aug 17, 2026, the average yearly pay for menu development in Jacksonville, FL is $99,788.00, according to ZipRecruiter salary data. Most workers in this role earn between $81,500.00 and $112,600.00 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 Jacksonville, FL?

For Menu Development jobs in Jacksonville, FL, the most frequently searched job titles are:

What job categories do people searching Menu Development jobs in Jacksonville, FL look for?

The top searched job categories for Menu Development jobs in Jacksonville, FL are:

What cities near Jacksonville, FL are hiring for Menu Development jobs?

Cities near Jacksonville, FL with the most Menu Development job openings:

Menu Development jobs near you
Infographic showing various Menu Development job openings in Jacksonville, FL as of August 2026, with employment types broken down into 1% As Needed, 82% Full Time, 14% Part Time, and 3% Contract. Highlights an 90% Physical, 3% Hybrid, and 7% Remote job distribution, with an average salary of $99,788 per year, or $48 per hour.

Luxury Coastal Dining- Chef De Cuisine

Gate Fuel Service

Ponte Vedra Beach, FL • On-site

$61K - $84K/yr

Full-time

Medical, Dental, Vision, Life, Retirement, PTO

Re-posted 18 days ago

Job description

Thank you for applying to one of the most premier places to work in the Northeast Florida! People are our greatest asset and we are currently seeking people like you who have a desire to join our team.
Join an Award-Winning Company!
Be part of the next exciting chapter at Ponte Vedra Inn & Club as we introduce High Tides, our newest restaurant concept and a centerpiece of our resort transformation. We are seeking an innovative, passionate, and hands-on Chef de Cuisine to lead the culinary team and help create an exceptional dining experience for our members and guests.
This is a unique opportunity to build and shape a new restaurant from the ground up while working alongside a talented culinary team dedicated to excellence. As Chef de Cuisine, you will oversee daily kitchen operations, mentor and develop culinary colleagues, drive menu execution, maintain financial performance, and ensure every dish reflects the luxury standards synonymous with Ponte Vedra Inn & Club.
If you are a culinary leader who thrives in a fast-paced luxury environment, enjoys developing talent, and is passionate about delivering unforgettable dining experiences, we invite you to join our team.
JOB SUMMARY
The Chef de Cuisine is responsible for the overall culinary leadership, execution, and daily operations of High Tides, the newest restaurant concept at Ponte Vedra Inn & Club. Reporting to the Executive Chef, this position oversees all aspects of kitchen operations, including food quality, menu execution, team development, sanitation, purchasing, inventory control, labor management, and financial performance.
The Chef de Cuisine is responsible for creating exceptional dining experiences by ensuring every dish reflects the highest standards of quality, consistency, presentation, and flavor. This role serves as the day-to-day culinary leader of High Tides, fostering a culture of excellence, innovation, teamwork, and accountability while supporting the vision of establishing High Tides as one of Northeast Florida's premier dining destinations.
TRAINING & EXPERIENCE
Minimum five (5) years of progressive culinary leadership experience in a luxury hotel, resort, private club, or upscale restaurant environment, including at least three (3) years in a Sous Chef, Executive Sous Chef, or Chef de Cuisine role. Experience leading high-volume dining operations, menu development, team leadership, purchasing, inventory control, and financial management required. Fine dining, seafood, coastal cuisine, and luxury hospitality experience preferred. Certified Food Protection Manager certification required or must obtain within established timeframe.
JOB KNOWLEDGE
Comprehensive knowledge of culinary operations, menu development, food production, banquet operations, food safety and sanitation standards, labor management, purchasing, inventory control, food costing, scheduling, and financial performance. Strong understanding of luxury hospitality service standards, contemporary culinary trends, seafood preparation, coastal cuisine, and kitchen leadership. Knowledge of local, state, and federal food safety regulations and all kitchen equipment and safety procedures.
DUTIES AND FUNCTIONS
  1. Lead the daily culinary operations of High Tides, ensuring exceptional food quality, consistency, and presentation.
  2. Collaborate with the Executive Chef on menu development, seasonal offerings, culinary innovation, and special events.
  3. Oversee all kitchen colleagues, including hiring, onboarding, training, coaching, development, and performance management.
  4. Ensure all food is prepared and presented according to established recipes, specifications, and luxury hospitality standards.
  5. Manage labor scheduling and staffing levels to maximize efficiency while maintaining service excellence.
  6. Monitor and control food cost, labor cost, waste, and inventory levels to achieve financial goals.
  7. Oversee purchasing and receiving of all food products and ensure proper storage, rotation, and inventory controls.
  8. Maintain the highest standards of sanitation, cleanliness, and food safety throughout all kitchen operations.
  9. Ensure compliance with all local, state, and federal health regulations.
  10. Conduct daily line checks and quality inspections to ensure consistency and operational readiness.
  11. Serve as the culinary leader during service periods and actively participate in production as needed.
  12. Partner closely with restaurant leadership to ensure seamless communication and exceptional member and guest experiences.
  13. Communicate menu changes, specials, allergens, and product availability to service teams.
  14. Develop and mentor culinary colleagues to support succession planning and career growth.
  15. Assist with creating and implementing standard operating procedures, recipes, and training materials.
  16. Maintain accountability for kitchen equipment, inventory, products, and physical assets.
  17. Oversee banquet and special event culinary execution as assigned.
  18. Ensure proper opening and closing procedures are completed daily.
  19. Support Forbes Five-Star and AAA Five-Diamond standards through culinary excellence and attention to detail.
  20. Execute responsibilities common to all leaders in minimizing costs while safeguarding the assets and reputation of Ponte Vedra Inn & Club.
  21. Function as the culinary leader in the absence of the Executive Chef.
  22. Perform any additional duties as assigned by the Executive Chef.

Benefits
  • Vacation/Holiday/Sick Pay
  • 401K
  • Medical/Dental/Vision/Short Term Disability/Long Term Disability/Life Insurance
  • Free Parking
  • Employee Café
  • Dry Cleaning

The Ponte Vedra Inn & Club is an Equal Opportunity Employer and a Drug-Free Workplace. We provide equal opportunity without regard to race, color, national origin, religion, sex, age, marital status, or disability.

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