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Menu Engineer Jobs (NOW HIRING)

Zarape Cocina & Cantina

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Restaurant Executive Chef

Belmont Shore, CA · On-site

$75K - $85K/yr

Collaborate with F&B Director on pricing strategy, menu engineering, and outlet performance * Develop and maintain recipe standards, portion specifications, and plating standards for all menu items

Sodexo

Executive Chef 2

Seattle, WA · On-site

$81K - $112K/yr

Drive profitability through smart menu engineering, accurate inventory control, and meticulous food waste management. * Food Safety & Compliance: Maintain a gold standard in kitchen safety ...

Sodexo

Executive Chef 2

Seattle, WA · On-site

$81K - $112K/yr

Drive profitability through smart menu engineering, accurate inventory control, and meticulous food waste management. * Food Safety & Compliance: Maintain a gold standard in kitchen safety ...

Palmer Food Service

Corporate Executive Chef

Rochester, NY · On-site

$80K - $100K/yr

Perform comprehensive menu engineering -- including menu analysis, item profitability assessment, placement strategy, back-of-house production efficiency, and menu costing analysis with suggested ...

GC Fine Catering

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Executive Chef

Boston, MA · On-site

$120K/yr

Identify and collaborate with outstanding local vendors and products to include in menu programming * Work with leadership team, service team, and operations team to make sure culinary teams are most ...

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Menu Engineer information

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$60K

$87.7K

$118K

How much do menu engineer jobs pay per year?

As of Jun 9, 2026, the average yearly pay for menu engineer in the United States is $87,739.00, according to ZipRecruiter salary data. Most workers in this role earn between $67,000.00 and $106,500.00 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.

More about Menu Engineer jobs
What are the most commonly searched types of Menu Engineer jobs? The most popular types of Menu Engineer jobs are:
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What job categories do people searching Menu Engineer jobs look for? The top searched job categories for Menu Engineer jobs are:
Menu Engineer jobs near you
Infographic showing various Menu Engineer job openings in the United States as of June 2026, with employment types broken down into 72% Full Time, 23% Part Time, and 5% Contract. Highlights an 87% Physical, 5% Hybrid, and 8% Remote job distribution, with an average salary of $87,739 per year, or $42.2 per hour.

Restaurant Executive Chef

Zarape Cocina & Cantina

Belmont Shore, CA • On-site

$75K - $85K/yr

Full-time

Posted 15 days ago

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Job description

Well-experienced Executive chef needed in Mexican cuisine.


The Executive Chef is the culinary leader of a professional kitchen operation — setting culinary direction, managing kitchen teams, controlling food costs, developing menus, and ensuring that every plate leaving the kitchen meets the quality standards that define the restaurant's reputation. The role is as much business management as cooking.


Role at a glance


Typical education

Culinary degree from an accredited program or equivalent kitchen progression

Typical experience

5-10 years in Upscale Mexican cuisine

Key certifications

ServSafe Manager, food safety manager credentials

Top employer types

full-service restaurants, resorts, restaurant groups


Duties and responsibilities


  • Set culinary vision and menu direction for all food outlets, from daily specials to seasonal menu overhaul
  • Manage and develop the kitchen team including sous chefs, line cooks, and pastry staff through hiring, training, and performance evaluation
  • Own food cost targets, monitoring purchasing, yield, and waste to maintain cost of goods within approved budget
  • Collaborate with F&B Director on pricing strategy, menu engineering, and outlet performance
  • Develop and maintain recipe standards, portion specifications, and plating standards for all menu items
  • Oversee kitchen sanitation, food safety compliance, and health department inspection readiness
  • Manage vendor relationships for proteins, produce, dairy, and specialty ingredients, including price negotiation and quality standards
  • Plan and execute special menus for private dining, events, and holiday programs
  • Represent the culinary program to guests, media, and community — including media appearances, guest chef events, and culinary partnerships
  • Partner with catering and banquet teams on event menus, production planning, and culinary standards alignment across all food service

Business skills:


Food cost management: P&L fluency at the department level, variance analysis, yield calculations

  • Purchasing: vendor negotiation, quality specification, order management, receiving standards
  • Kitchen labor: scheduling, overtime management, cross-training across station competencies
  • Menu engineering: pricing strategy, item mix analysis, recipe costing
  • Understands the Mexican culture by food region and knows how to make all salsas and stews.

Leadership characteristics:


  • Teaches technique directly rather than only demanding results
  • Holds quality standards consistently rather than excusing output under pressure
  • Develops sous chefs toward independence rather than keeping the best work for themselves


Company Description

Zarape cocina and cantina is a 100% scratch kitchen, with all natural, raw and fresh ingredients, no additives & no fillers.....just labor with love!
Every menu item is made to order and freshly crafted upon request to ensure freshness.
We're 100% traditional Mexican cuisine with a Mediterranean-infused dish.