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Menu Engineer Jobs in Florida (NOW HIRING)

Invited

Executive Chef

Tampa, FL

$67K - $93K/yr

Complete detailed menu engineering worksheets using the food and beverage point-of-sale system to ensure accurate analysis of menu items. * Effectively communicate and distribute relevant information ...

First Watch Restaurants, Inc.

Azure Engineer

Bradenton, FL · On-site

$50.50 - $67.50/hr

Overview The Cloud & Automation Engineer will help own, operate, and evolve our Microsoft Azure and ... Guided by its "Follow the Sun" culinary philosophy, First Watch's chef-driven menu rotates multiple ...

Invited Clubs

Banquet Chef

Clearwater, FL · On-site

Analyze food and labor production reports, including menu engineering, to manage and optimize costs. * Oversee the procurement of food supplies and kitchen equipment, organize inventory processes ...

Invited

Banquet Chef

Clearwater, FL

Analyze food and labor production reports, including menu engineering, to manage and optimize costs. * Oversee the procurement of food supplies and kitchen equipment, organize inventory processes ...

ClubCorp

Banquet Chef

Clearwater, FL · On-site

$15 - $20/hr

Analyze food and labor production reports, including menu engineering, to manage and optimize costs. * Oversee the procurement of food supplies and kitchen equipment, organize inventory processes ...

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All JobsMenu Engineer JobsMenu Engineer Jobs in Florida

Menu Engineer information

See Florida salary details

$44.8K

$65.6K

$88.2K

How much do menu engineer jobs pay per year?

As of Jun 9, 2026, the average yearly pay for menu engineer in Florida is $65,566.00, according to ZipRecruiter salary data. Most workers in this role earn between $50,100.00 and $79,600.00 per year, depending on experience, location, and employer.

What are the typical daily responsibilities of a Menu Engineer?

As a Menu Engineer, your daily tasks typically include analyzing sales data to evaluate the profitability and popularity of menu items, collaborating with culinary and management teams to update or redesign menus, and sourcing cost-effective ingredients while maintaining quality standards. You may also conduct competitor research, oversee menu testing, and ensure that any changes align with brand strategy and customer expectations. This role often involves close teamwork with chefs, marketing professionals, and finance departments, making strong interpersonal skills important. Tackling these responsibilities ensures menus are optimized for both customer satisfaction and business profitability.

What are the key skills and qualifications needed to thrive in the Menu Engineer position, and why are they important?

To excel as a Menu Engineer, you need a solid background in food service operations, menu design, and data analysis, often backed by a degree in hospitality management or culinary arts. Familiarity with point-of-sale (POS) systems, menu engineering software, and analytics tools is highly beneficial, as is certification in food safety management. Strong attention to detail, creativity in menu development, and effective communication skills are highly valued soft skills. These qualifications are crucial for optimizing menu performance, ensuring profitability, and aligning offerings with customer preferences.

What is a Menu Engineer job?

A Menu Engineer analyzes, designs, and optimizes restaurant menus to maximize profitability and enhance customer experience. They use data-driven insights to categorize menu items based on sales performance and profit margins, making strategic decisions on pricing, placement, and descriptions. Their goal is to influence customer choices while maintaining brand identity and operational efficiency.

What are popular job titles related to Menu Engineer jobs in Florida? For Menu Engineer jobs in Florida, the most frequently searched job titles are:
What job categories do people searching Menu Engineer jobs in Florida look for? The top searched job categories for Menu Engineer jobs in Florida are:
Menu Engineer jobs near you
Infographic showing various Menu Engineer job openings in Florida as of June 2026, with employment types broken down into 63% Full Time, 34% Part Time, and 3% Contract. Highlights an 87% Physical, 5% Hybrid, and 8% Remote job distribution, with an average salary of $65,566 per year, or $31.5 per hour.
Executive Sous Chef - Surfcomber

Executive Sous Chef - Surfcomber

Kimpton Hotels and Restaurants

Miami Beach, FL • On-site

$64K - $82K/yr

Full-time

Posted 27 days ago

Kimpton Hotels & Restaurants rating

6.7

Company rating: 6.7 out of 10

Based on 24 frontline employees who took The Breakroom Quiz

36th of 105 rated hotels

Job description

Why We're Here

We believe heartfelt, human connections make people's lives better. Especially the people who work here.

Our founder, Bill Kimpton rebelled against impersonal, generic hospitality that makes people feel disconnected. He initiated a new boutique hotel standard and environment where people could connect, from the heart. That was the goal then, and it is still our purpose today.

Your work here has meaning. You're here to improve the lives of coworkers, guests, owners, communities, and together we make that happen. It's what drives all that we do. Every day you can improve lives in your own, unique way and you can expect the same in return. It all starts with you.

How We're Different

Our San Francisco-born entrepreneurial spirit and zest for life kick started this culture in 1981, and it shines through to this day.

It all flows from you. The lively, rebellious, genuine you - with your diverse background, talents, experiences, and plucky personality - is fully welcome, and celebrated here. Because we know that when people can be themselves at work, they shine.

That's what we seek out and celebrate. It's people of all kinds who share a knack for creativity and self-leadership. People who don't need to be told what to do to get things done. People who have an innate passion for making others' lives better.

It adds up to a work environment that's a bit quirky, irreverent, exciting, uncommon, empowering, and downright exceptional. Guests feel it; you'll feel it too.

What You'll Do

The Executive Sous Chef is the strategic second-in-command of the culinary operation at the Surfcomber Hotel, partnering closely with the Executive Chef to lead daily operations, large-scale production, and team development across multiple dining outlets and service styles.

This role oversees culinary execution for:

  • The Social Club
    • Daily brunch operations
    • French-inspired dinner service
  • Solei Beach Club
    • Mediterranean-meets-South Beach cuisine
    • Poolside, beach, cabana, and palapa dining
  • Banquets & Catering
  • In-room dining support
  • Seasonal activations and special events

You will lead and support a culinary team of approximately 28 associates, ensuring consistency, creativity, and hospitality across all concepts.

Key Responsibilities Include:
  • Collaborate with the Executive Chef to drive culinary excellence, operational consistency, and financial performance
  • Lead daily culinary operations across breakfast, brunch, lunch, dinner, beach, pool, banquets, and events
  • Serve as the operational leader in the absence of the Executive Chef, resolving issues calmly and confidently
  • Supervise food production at all stations, assist cooks, and expedite service when needed
  • Maintain exceptional food quality, presentation, timing, and brand standards
  • Assist in menu development, tastings, recipe standardization, costing, and menu engineering
  • Maintain strong floor presence and visibility during service periods
  • Participate in daily lineups, menu meetings, and ongoing service education
  • Ensure food is produced and served on a timely basis across all outlets
Team Leadership & Development
  • Supervise, mentor, coach, and inspire a diverse culinary team
  • Interview, hire, onboard, train, and retain top culinary talent
  • Identify high-potential team members and support internal development
  • Plan, assign, and direct work; appraise performance; reward and discipline appropriately
  • Foster a professional, inclusive, and high-performance kitchen culture
  • Enforce company policies, safety procedures, sanitation standards, and health regulations
  • Address employee concerns, resolve conflicts, and maintain positive team morale
Financial & Administrative Responsibilities
  • Assist with labor management, scheduling, payroll controls, and overtime management
  • Monitor food costs, waste, prep pars, and production efficiency
  • Support purchasing, ordering, inventory management, receiving, and vendor relationships
  • Ensure all products are received in correct quantities and quality
  • Assist with forecasting, budgeting, and financial target achievement
  • Complete required paperwork, reports, schedules, and documentation accurately and on time
  • Ensure compliance with health department regulations and company standards
Operational Excellence
  • Maintain high levels of cleanliness, organization, and readiness across all kitchen areas
  • Supervise daily cleaning of prep kitchens, cooking lines, dish areas, and walk-ins
  • Drive systems, structure, and SOPs across prep, production, and communication
  • Maintain strong collaboration between front-of-house and back-of-house teams
  • Support continuous improvement initiatives that elevate efficiency and guest experience
What You Bring
  • Minimum 5 years of progressive culinary leadership experience in high-volume, full-service restaurants, hotels, or lifestyle hospitality environments
  • Previous Sous Chef or Executive Sous Chef experience strongly preferred
  • Experience overseeing multiple outlets and banquets/catering simultaneously
  • Strong leadership, organizational, and communication skills
  • Passion for diverse cooking techniques, ingredients, equipment, and industry trends
  • Proficiency with Microsoft Office Suite, POS systems, inventory/procurement software, and payroll/timekeeping systems
  • Ability to read, execute, and enforce recipes, standards, and food safety requirements
  • Culinary degree preferred; equivalent experience considered
  • Food Handler Certification and required sanitation certifications
  • Flexible schedule, including mornings, nights, weekends, and holidays

Differences make a difference. We are committed to creating a culture that reflects the diversity of our hotel and restaurant guests. With that goal in mind, we encourage each of our employees to understand, accept, and celebrate differences among people. That includes different personalities, lifestyles, work styles, education, and experience. We also welcome and embrace people of all races, ethnicities, ages, religions, physical abilities, sexual orientation, gender identities and genders. For our complete EEO policy click here.

Be 100% You. Be The Ultimate Host. Spark Joy.

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