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Menu Planning Jobs in Indiana (NOW HIRING)

Sand Creek Country Club

Sous Chef

Chesterton, IN · On-site

$50K/yr

Assists with menu planning for all areas of the Club. * Assists with the development of standard recipes and portion sizes, and ensure their constant application. * Check BEO contracts daily and ...

SCHOFIELD&ASSOCIATES LLC

Dietary Manager

Sullivan, IN · On-site

$60 - $80/hr

The Certified Dietary Manager is responsible for managing all aspects of the dietary department, including menu planning, staff supervision, food safety, and regulatory compliance. This leader will ...

SCHOFIELD&ASSOCIATES LLC

Dietary Manager

Liberty, IN · On-site

The Dietary Manager is responsible for managing all aspects of the dietary department, including menu planning, staff supervision, food safety, and regulatory compliance. This leader will work ...

SCHOFIELD&ASSOCIATES LLC

Dietary Manager

Liberty, IN · On-site

$52 - $76/hr

Position Summary The Certified Dietary Manager is responsible for managing all aspects of the dietary department, including menu planning, staff supervision, food safety, and regulatory compliance.

SCHOFIELD&ASSOCIATES LLC

Dietary Manager

Liberty, IN · On-site

$23 - $33/hr

The Dietary Manager is responsible for managing all aspects of the dietary department, including menu planning, staff supervision, food safety, and regulatory compliance. This leader will work ...

SCHOFIELD&ASSOCIATES LLC

Dietary Manager

Sullivan, IN · On-site

The Dietary Manager or Certified Dietary Manager (CDM) is responsible for managing all aspects of the dietary department, including menu planning, staff supervision, food safety, and regulatory ...

Dupont Hospital

Clinical Dietician

Fort Wayne, IN · On-site

Assists with menu planning and portion specifications to ensure compliance with therapeutic diet requirements. * Monitors patient meal acceptance, conducts unit rounds as needed, and addresses ...

Asbury Village

Certified Dietary Manager

Greenwood, IN · On-site

$70K - $75K/yr

Lead and supervise Health Center dining staff * Assist with menu planning based on resident needs and preferences * Ensure compliance with state, federal, and regulatory standards * Oversee food ...

SCHOFIELD&ASSOCIATES LLC

Dietary Manager

Sullivan, IN · On-site

$23 - $33/hr

The Dietary Manager or Certified Dietary Manager (CDM) is responsible for managing all aspects of the dietary department, including menu planning, staff supervision, food safety, and regulatory ...

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All JobsMenu Planning JobsMenu Planning Jobs in Indiana

Menu Planning information

See Indiana salary details

$53.3K

$98.2K

$149.4K

How much do menu planning jobs pay per year?

As of Sep 7, 2026, the average yearly pay for menu planning in Indiana is $98,219.00, according to ZipRecruiter salary data. Most workers in this role earn between $79,500.00 and $110,900.00 per year, depending on experience, location, and employer.

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 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 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 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 does a menu planning do?

A menu planner develops and organizes menus for restaurants, cafeterias, or food services, ensuring a balanced variety of dishes that meet nutritional, budget, and customer preferences. They consider factors like ingredient availability, food costs, and dietary restrictions, often using tools like menu software to create efficient and appealing menus.

What are the most commonly searched types of Menu Planning jobs in Indiana?

The most popular types of Menu Planning jobs in Indiana are:

What are popular job titles related to Menu Planning jobs in Indiana?

For Menu Planning jobs in Indiana, the most frequently searched job titles are:

What job categories do people searching Menu Planning jobs in Indiana look for?

The top searched job categories for Menu Planning jobs in Indiana are:

Menu Planning jobs near you
Infographic showing various Menu Planning job openings in Indiana as of August 2026, with employment types broken down into 100% Full Time. Highlights an 100% In-person job distribution, with an average salary of $98,219 per year, or $47.2 per hour.

Sous Chef

Sand Creek Country Club

Chesterton, IN • On-site

$50K/yr

Full-time

Posted 11 days ago

Job description

General Summary:
Responsible for providing supportive leadership to kitchen staff throughout food service. Duties include assisting the Executive Chef in managing the culinary team, expediting orders to ensure quality taste and presentation, maintaining a clean and safe workspace, and assist with controlling payroll and food costs. In the Executive's Chef absence you will maintain the standards that have been set.
Essential Duties and Responsibilities:
  • Assists in the proper staffing and training for maximum productivity and high standards of quality.
  • Assists in the training of new and existing employees.
  • Maintains neat professional appearance and observes personal cleanliness rules at all times.
  • Assists with menu planning for all areas of the Club.
  • Assists with the development of standard recipes and portion sizes, and ensure their constant application.
  • Check BEO contracts daily and supervise the preparation of menus thereon for service at the times and in the amounts specified.
  • Assists with the scheduling of training as necessary for kitchen personnel that handle any type of food preparation.
  • Operates food production equipment according to manufacturer's instructions.
  • Assists in preparing reports, costing menus, making schedules and performs administrative duties assigned by the Executive Chef.
  • Controls food and payroll costs to achieve maximum profitability and establishes controls to minimize food and supply waste and theft.
  • Maintain a positive and professional approach with coworkers and members.
  • Produces high-quality plates, considering both design and taste.
  • Offers suggestions and creative ideas that can improve upon the kitchen's performance.
  • Adheres to state and local health safety regulations.
  • Maintains security and safety in all work areas.

Required Knowledge, Skills, and Abilities:
  • Exceptional Cooking Skills.
  • Kitchen equipment knowledge.
  • ServSafe Certified.
  • Supervision Skills.

Physical Requirements:
  • Seeing - Regularly (67-100%).
  • Hearing - Regularly (67-100%).
  • Standing/Walking - Regularly (67-100%).
  • Climbing/Stooping/Kneeling - Frequently (34-66%).
  • Lifting/Pulling/Pushing - Regularly (67-100%).
  • Grasping/Feeling - Regularly (67-100%).