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Menu Planning Jobs in Arizona (NOW HIRING)

Circle the City

Weekend Cook (59106)

Phoenix, AZ · On-site

$14 - $18.75/hr

Responsible for menu planning, ordering supplies, food, and equipment, maintenance of dining facility records, and coordination of the volunteer food service workers. Essential Duties: Duties include ...

CIRCLE THE CITY

Weekend Cook (59106)

Phoenix, AZ

$14 - $18.75/hr

Responsible for menu planning, ordering supplies, food, and equipment, maintenance of dining facility records, and coordination of the volunteer food service workers. Essential Duties: Duties include ...

Troon Golf

Coop's General Store Manager

Prescott, AZ · On-site

Coordinates menu planning with Executive Chef * Responsible for interviewing, scheduling associates, processing payroll, hiring, training, planning, assigning, and directing work, evaluating ...

Pacifichospitality

Restaurant Sous Chef

Phoenix, AZ

$49K - $67K/yr

Monitor food quality, taste, presentation, and service execution across all meal periods. * Assist in menu planning, recipe development, seasonal programming, and special event execution. * Support ...

Pacific Hospitality Group

Restaurant Sous Chef

Phoenix, AZ · On-site

$49K - $67K/yr

Monitor food quality, taste, presentation, and service execution across all meal periods. * Assist in menu planning, recipe development, seasonal programming, and special event execution. * Support ...

The Mexicano | Chandler

Sous Chef

Chandler, AZ · On-site

$48K - $65K/yr

Support the Executive Chef with menu planning, food preparation, and daily kitchen management ? Lead kitchen service and step into the Executive Chef role when needed ? Train, coach, mentor, and ...

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Menu Planning information

See Arizona salary details

$52.2K

$96.2K

$146.3K

How much do menu planning jobs pay per year?

As of Aug 11, 2026, the average yearly pay for menu planning in Arizona is $96,188.00, according to ZipRecruiter salary data. Most workers in this role earn between $77,800.00 and $108,600.00 per year, depending on experience, location, and employer.

What are the key skills and qualifications needed to thrive in menu planning?

Success in Menu Planning requires strong culinary knowledge, nutritional understanding, and experience with food cost management, often supported by a degree in culinary arts, nutrition, or hospitality. Familiarity with menu design software, nutritional analysis tools, and inventory management systems is highly beneficial. Creativity, attention to detail, and effective communication are valuable soft skills for collaborating with chefs and meeting client or customer preferences. These skills are crucial for developing balanced, appealing, and cost-effective menus that align with organizational goals and customer needs.

What is menu planning?

A Menu Planning job involves designing balanced, cost-effective, and appealing meal options for restaurants, cafeterias, or institutions. This role requires selecting ingredients, considering dietary needs, and ensuring variety while minimizing food waste. Menu planners work closely with chefs, nutritionists, and suppliers to create meals that meet customer preferences and business goals.

What are the qualifications of a menu planning?

A menu planner typically needs strong knowledge of nutrition, culinary skills, and understanding of dietary restrictions. Relevant qualifications may include a culinary degree, certification in nutrition, or experience in food service management. Good organizational skills and familiarity with food safety standards are also important.

What are some typical challenges faced by professionals in menu planning roles?

Professionals in menu planning often face the challenge of balancing nutritional requirements, budget constraints, and customer preferences while maintaining variety and appeal in their menus. They must also adapt to seasonal ingredient availability, supply chain issues, and evolving dietary trends. Collaboration with chefs, purchasing teams, and nutritionists is common, requiring strong cross-functional communication. Overcoming these challenges successfully ensures the creation of menus that satisfy both operational needs and guest expectations, making the role critical to a food service operation’s success.

What does a menu planning do?

A menu planner develops and organizes menus for restaurants, cafeterias, or food services to ensure a balanced, appealing, and cost-effective selection of dishes. They consider factors like nutrition, seasonality, ingredient availability, and customer preferences, often using tools like nutritional analysis software. Strong organizational and culinary knowledge are essential for this role.
What are the most commonly searched types of Menu Planning jobs in Arizona? The most popular types of Menu Planning jobs in Arizona are:
What are popular job titles related to Menu Planning jobs in Arizona? For Menu Planning jobs in Arizona, the most frequently searched job titles are:
What job categories do people searching Menu Planning jobs in Arizona look for? The top searched job categories for Menu Planning jobs in Arizona are:
Menu Planning jobs near you
Infographic showing various Menu Planning job openings in Arizona as of August 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 $96,188 per year, or $46.2 per hour.

Pastry Cook - Hilton Tucson El Conquistador

Hilton

Tucson, AZ

$15 - $18.25/hr

Full-time

Medical, Dental, Vision, Retirement, PTO

Re-posted 25 days ago

Hilton rating

6.4

Company rating: 6.4 out of 10

Based on 757 frontline employees who took The Breakroom Quiz

53rd of 108 rated hotels

Job description


Job Title: Pastry Cook
Reports To: Pastry Chef / Executive Chef

Position Summary:
The Pastry Cook is responsible for preparing high-quality pastry items, including breakfast pastries, desserts, breads, ice creams, sorbets, creams, simple syrups, amenities, displays/centerpieces, and special request items. This position requires creativity, attention to detail, and a commitment to maintaining the hotel’s high culinary standards.

Experience Requirement:
Minimum 1–2 years of experience as a Pastry Cook in hotels with similar style and standards.

Key Responsibilities:

  • Maintain full knowledge of proper equipment use and care; operate tools safely and appropriately.

  • Adhere strictly to state sanitation and health regulations, as well as hotel policies.

  • Meet with the Executive Chef daily to review assignments, anticipated business levels, and any changes or updates.

  • Complete opening duties:

    • Inspect cleanliness and functionality of all tools, equipment, and supplies.

    • Check production schedules and inventory par levels.

    • Establish priority items for the day.

    • Notify the Executive Chef of supplies needing replenishment.

  • Prepare all menu items according to recipes, yield guides, and departmental standards.

  • Report any potential shortages to the Executive Chef before items are depleted.

  • Ensure proper storage of ingredients and prepared items following Health Department and hotel standards.

  • Minimize waste and implement controls to meet forecasted food costs.

  • Participate in menu planning for desserts across all hotel food outlets, including restaurants, catering, and special events.

  • Read and interpret catering B.E.O.s (Banquet Event Orders) as needed.

Qualifications:

Education:

  • High school diploma or equivalent.

  • Culinary training, vocational certificate, or apprenticeship preferred.

Licenses/Certifications:

  • Valid food handling certificate required.

Experience:

  • 1–2 years as a Pastry Cook in hotels with comparable standards.

Skills & Competencies:

  • Demonstrates strong pastry skills and operational knowledge.

  • Able to plan and prepare for restaurants, catering, and special events.

  • Capable of following recipes and maintaining consistency in quality.

  • Organized, detail-oriented, and capable of problem-solving under pressure.

Physical & Cognitive Requirements:

  • Primarily responsible for food preparation; significant time spent standing, handling food and kitchen tools, and lifting or carrying items.

  • Frequent use of cooking equipment and utensils, typically while standing.

  • Effective communication skills required for collaboration with other cooks, wait staff, and supervisors.

  • Reading, writing, and mathematical skills are frequently used for recipe preparation, inventory management, and portion control.

  • Must demonstrate reasoning, problem-solving, and organizational abilities consistently.

Benefits & Perks

  • Medical, dental, and vision insurance

  • 401(k) retirement plan with employer match

  • Paid time off (vacation, sick time, and holidays)

  • Hotel and travel discounts for employees, friends, and family

  • Complimentary or discounted meals during shifts

  • Employee assistance and wellness programs

  • Paid training, growth, and advancement opportunities

What Hilton employees say

Pay

Benefits

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