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Menu Development Jobs in Orlando, FL (NOW HIRING)

Tavistock Restaurant Collection

Executive Chef

Orlando, FL · On-site

$66K - $92K/yr

This leader will own all back-of-house operations-from menu development and kitchen design input to team building, food quality, and financial performance-while partnering closely with the General ...

Tavistock Restaurant Collection

Executive Chef

Orlando, FL

$66K - $92K/yr

This leader will own all back-of-house operations-from menu development and kitchen design input to team building, food quality, and financial performance-while partnering closely with the General ...

Pine & Oak Tavern

Kitchen Manager

Orlando, FL

Key Responsibilities: - Menu Development: Create and design menus that reflect the restaurant's vision, incorporating the latest culinary trends and seasonal ingredients. - **Team Leadership:

Performance Food Group (New)

VP, Procurement

Orlando, FL · On-site

$80 - $120/hr

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 ...

Performance Food Group

VP, Procurement

Orlando, FL · 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 ...

Performance Food Group

Buyer

Orlando, FL · 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 ...

Performance Food Group

Warehouse Sanitation

Orlando, FL · On-site

$14 - $16.75/hr

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 Orlando, FL

Menu Development information

See Orlando, FL salary details

$46.7K

$100.5K

$162K

How much do menu development jobs pay per year?

As of Aug 16, 2026, the average yearly pay for menu development in Orlando, FL is $100,537.00, according to ZipRecruiter salary data. Most workers in this role earn between $82,100.00 and $113,400.00 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 Orlando, FL?

The most popular types of Menu Development jobs in Orlando, FL are:

What are popular job titles related to Menu Development jobs in Orlando, FL?

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

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

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

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

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

Menu Development jobs near you
Infographic showing various Menu Development job openings in Orlando, FL as of August 2026, with employment types broken down into 1% As Needed, 78% Full Time, 18% Part Time, and 3% Contract. Highlights an 91% Physical, 3% Hybrid, and 6% Remote job distribution, with an average salary of $100,537 per year, or $48.3 per hour.

Executive Chef

Tavistock Restaurant Collection

Orlando, FL • On-site

$66K - $92K/yr

Full-time

Medical, Dental, Vision, Retirement

Re-posted 2 days ago

Job description

Job Title: Executive Chef - Canonita Lake Nona
Location: Lake Nona West, Orlando, FL
Company: Tavistock Restaurant Collection
About Canonita Lake Nona
Canonita Lake Nona is a new, elevated expression of Tavistock's Mexican concept, bringing scratch-made, flavor-driven cuisine and a vibrant bar program to the heart of the Lake Nona West lifestyle center. Building on the success of Canonita at The Venetian in Las Vegas, the Lake Nona restaurant will feature modern Mexican dishes, refined street-inspired plates, and a robust tequila- and mezcal-forward beverage offering in an indoor/outdoor, high-energy setting. As part of Tavistock's expanding Lake Nona portfolio, Canonita is expected to become one of the district's flagship, high-volume dining destinations.
Role overview
We are seeking a visionary, hands-on Executive Chef to lead the opening and long-term culinary direction of Canonita Lake Nona. This leader will own all back-of-house operations-from menu development and kitchen design input to team building, food quality, and financial performance-while partnering closely with the General Manager and Tavistock's culinary leadership to position Canonita as a best-in-class modern Mexican concept for the Lake Nona community.
Key responsibilities
Pre-opening & concept execution
  • Collaborate with Tavistock culinary and operations teams to finalize Canonita Lake Nona's menu, culinary identity, and plating standards, honoring the original brand while elevating it for this new market.
  • Provide input on kitchen layout, equipment, and BOH workflows to ensure an efficient, scalable operation capable of high volume.
  • Lead recruitment, hiring, and onboarding of the kitchen team (sous chefs, supervisors, line cooks, prep, dish) with a focus on skill, attitude, and cultural fit.
  • Develop and deliver comprehensive training programs, recipes, and prep guides to ensure consistent execution before and after opening.

Culinary leadership & operations
  • Direct all day-to-day BOH operations, including prep, service, expo, sanitation, and closing procedures.
  • Maintain uncompromising standards for food quality, flavor, consistency, and presentation across all dayparts and service styles (dining room, bar, patio, events).
  • Partner with the bar and FOH leadership to create cohesive food & beverage pairings, features, and seasonal activations.
  • Ensure compliance with all health, safety, and HACCP guidelines and uphold a spotless, organized kitchen environment.

Menu innovation & brand stewardship
  • Create and evolve menus that blend regional Mexican traditions with modern techniques and local/seasonal ingredients, staying ahead of trends while keeping the Canonita brand recognizable.
  • Develop specials, tasting menus, and LTOs that drive excitement, repeat visits, and revenue while maintaining cost discipline.
  • Regularly analyze guest feedback and sales data to refine the menu mix, highlight top performers, and strategically retire under-performing dishes.

Financial & business performance
  • Own BOH financial performance, including food cost, labor, waste control, and purchasing discipline.
  • Build and manage BOH budgets and forecasts; monitor daily/weekly KPIs and take corrective action as needed.
  • Develop strong relationships with purveyors and negotiate pricing and programs that balance quality, consistency, and margin.
  • Implement rigorous inventory, recipe costing, and portion control systems to protect profitability without compromising the guest experience.

Team development & culture
  • Model a positive, professional, and collaborative culture rooted in respect, accountability, and continuous improvement.
  • Coach and develop sous chefs and supervisors for future growth within Tavistock's portfolio, including potential multi-unit responsibilities as Lake Nona expands.
  • Lead effective pre-shift meetings, tastings, and performance check-ins to keep standards and communication high.
  • Actively support cross-functional alignment with FOH leaders to ensure seamless service and a unified guest experience.

Requirements
Qualifications
  • 7+ years of progressive culinary leadership experience, including at least 3 years as Executive Chef, CDC, or equivalent in a high-volume, full-service environment.
  • Proven success opening or relaunching concept-driven restaurants; experience in Mexican or Latin-inspired cuisine strongly preferred.
  • Demonstrated ability to manage $5M+ annual revenue operations with strong food cost, labor, and quality results.
  • Deep knowledge of scratch kitchens, recipe development, and modern cooking techniques, with a strong palate and eye for plating.
  • Strong business acumen: budgeting, P&L understanding, inventory control, and vendor management.
  • Experience building, mentoring, and retaining high-performing culinary teams in a fast-paced, standards-driven environment.
  • Excellent communication, organization, and problem-solving skills; calm and effective under pressure.
  • Willingness to work evenings, weekends, and holidays in line with business needs.

What we offer
  • Competitive base salary plus performance-based bonus.
  • Comprehensive benefits package (medical, dental, vision, 401(k), and more).
  • Relocation assistance for qualified candidates.
  • Significant input into the creation and evolution of a flagship concept within one of Central Florida's fastest-growing communities.
  • Clear pathways for advancement within Tavistock Restaurant Collection as Lake Nona and the broader portfolio continue to expand.

Apply