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Menu Development Jobs (NOW HIRING)

Prime Goup

Head Chef

Miami, FL · On-site

Menu Development: Work closely with the executive chef to create and regularly update the menus to reflect traditional and contemporary dishes, utilizing knowledge of regional cuisines and cooking ...

Mano Bella Artisan Foods

Be Seen First

Head Chef / Executive Chef

Charlotte, NC · On-site

$78K/yr

Collaborate on menu development, seasonal offerings, and special events * Ensure compliance with health, safety, sanitation, and food handling standards * Maintain a positive, high-performance ...

Prato 850

Chef

Commack, NY · On-site

$60K - $90K/yr

The Head Chef will coordinate the purchase of all food and menu development while maintaining food and labor costs. Requirements are, but are not limited to: * Available to work lunch and dinner ...

Prato 850

Chef

Commack, NY · On-site

$60K - $90K/yr

The Head Chef will coordinate the purchase of all food and menu development while maintaining food and labor costs. Requirements are, but are not limited to: * Available to work lunch and dinner ...

Prime Goup

Head Chef

Dallas, TX · On-site

Menu Development: Work closely with the executive chef to create and regularly update the menus to reflect traditional and contemporary dishes, utilizing knowledge of regional cuisines and cooking ...

Mano Bella Artisan Foods

Be Seen First

Head Chef / Executive Chef

Charlotte, NC · On-site

$78K/yr

Collaborate on menu development, seasonal offerings, and special events * Ensure compliance with health, safety, sanitation, and food handling standards * Maintain a positive, high-performance ...

Big Fish

Executive Chef

Myrtle Beach, SC · On-site

$80K - $120K/yr

Menu development seafood-forward, broadly appealing, scalable to high volume * Sourcing building relationships with local fishmongers, regional purveyors, and produce vendors * Recipe development ...

Market and Main Local Eatery

Sous Chef

Troy, IL

$20 - $25/hr

Maintain strict adherence to all food safety, sanitation, and hygiene protocols • Menu Development: Assist with creating new menu items, seasonal specials, and improving existing dishes • Line ...

St Louis Union Station Hotel

Sous Chef

Saint Louis, MO

$25 - $28/hr

Maintain strict adherence to all food safety, sanitation, and hygiene protocols • Menu Development: Assist with creating new menu items, seasonal specials, and improving existing dishes • Line ...

Altius Search Group

Executive Chef

Costa Mesa, CA · On-site

$100K - $110K/yr

This role requires a balanced leader - creative and strategic in recipe and menu development, yet fully capable of stepping onto the line during high-volume rush periods to ensure flawless execution.

Bishop's Post

Sous Chef

Chesterfield, MO

$45K - $50K/yr

Maintain strict adherence to all food safety, sanitation, and hygiene protocols • Menu Development: Assist with creating new menu items, seasonal specials, and improving existing dishes • Line ...

MedStar Health

Menu Clerk

Olney, MD · On-site

$18 - $29.74/hr

About the Job General Summary of Position The primary function of the Menu Clerk is to take patient ... Development: Participates with supervisors in identifying learning needs. When learning needs are ...

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$50K

$107.7K

$173.5K

How much do menu development jobs pay per year?

As of May 31, 2026, the average yearly pay for menu development in the United States is $107,697.00, according to ZipRecruiter salary data. Most workers in this role earn between $88,000.00 and $121,500.00 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 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 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.
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Menu Development jobs near you
Infographic showing various Menu Development job openings in the United States as of May 2026, with employment types broken down into 87% Full Time, and 13% Part Time. Highlights an 100% In-person job distribution, with an average salary of $107,697 per year, or $51.8 per hour.

Corporate / Head Pastry Chef | Artisan Bakery Concept | New York, NY

One Haus

New York, NY

$120K - $150K/yr

Full-time

Medical, Dental, Vision, PTO

Posted 12 days ago

Job description

Position: Corporate / Head Pastry Chef

Location: New York City, NY

Compensation: $120K - $150K depending on experience

Schedule: Full-time | Production-focused schedule

Benefits: Comprehensive benefits package including insurance, PTO, and additional lifestyle perks


Role Summary:

We are seeking a highly skilled and creative Corporate / Head Pastry Chef to lead production and innovation for a high-volume, quality-driven bakery program based in a centralized commissary environment.

This role oversees daily pastry production while driving menu development across a diverse portfolio including laminated doughs, breads, and desserts. The ideal candidate brings strong technical expertise, a passion for high-quality ingredients, and the ability to balance large-scale production with refined execution.


What you bring to the table:

  • Advanced expertise in laminated doughs and viennoiserie, including croissants and related pastry programs
  • Strong background in breads and baked goods such as challah, babka, and baguettes
  • Experience producing a wide range of pastries and desserts including cookies and cakes
  • Ability to oversee high-volume production while maintaining consistency and quality
  • Strong leadership skills with experience managing and developing pastry teams in a production environment
  • Passion for sourcing and working with high-quality, seasonal ingredients
  • Ability to balance production efficiency with creativity and product innovation
  • Experience with inventory management, ordering, and cost controls



Why you’ll love working here:

  • Opportunity to lead a high-volume, quality-focused pastry program
  • Creative input on seasonal menu development and new product innovation
  • Access to high-quality ingredients and a team committed to craft and execution
  • Strong benefits package including medical, dental, vision coverage, PTO, commuter benefits, wellness program, and FSA program


Required Work Experience:

  • Proven experience in a senior pastry leadership role within a bakery, restaurant group, or commissary environment
  • Strong technical background in laminated doughs, bread production, and pastry fundamentals
  • Experience managing high-volume production with a focus on consistency and efficiency
  • Demonstrated ability to lead, train, and develop pastry teams


Preferred Work Experience:

  • Experience in multi-unit or centralized production environments
  • Background working with seasonal menu development and product innovation



Personal Qualities:

  • Detail-oriented with a commitment to quality and consistency
  • Creative and forward-thinking with a passion for pastry innovation
  • Strong leader and mentor with a team-first mindset
  • Organized, adaptable, and operationally disciplined