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Menu Jobs in California (NOW HIRING)

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.

Dialog Cafe - West Hollywood

Line Cook

West Hollywood, CA · On-site

$20.50 - $21/hr

You'll be responsible for execution of menu items (dinner) , maintaining speed and quality , and ensuring a clean, organized, and fully reset kitchen for AM service. ( 1835 S Sepulveda Blvd, Los ...

Montage International

Executive Chef - EC

Laguna Beach, CA · On-site

$150K - $180K/yr

Create sustainable menu options * Responsible for following BEOs and ensuring any changes are made * Attend operational meetings QUALIFICATIONS * Minimum three years' experience as an Executive Chef ...

Bar Issi Palm Springs LLC

Sous Chef

Palm Springs, CA · On-site

$75K - $80K/yr

Plan and price menu items, order supplies, and keep records and accounts. Is responsible for the direction, coordination, and evaluation of the kitchen. Carries out supervisory responsibilities in ...

Radiate Hospitality, LLC

Executive Chef

Palo Alto, CA · On-site

$115K - $128K/yr

Responsibilities include all food production and menu development including that used for the restaurant, banquet functions and other outlets, while monitoring food purchase specifications and ...

Boujis Hospitality

Chef de Cuisine

West Hollywood, CA

$80K - $90K/yr

The Chef de Cuisine will be responsible for designing the menu, hiring and training kitchen staff, collaborating with restaurant management, optimizing staff productivity, and stepping in to help ...

Altius Search Group

Sushi Chef

Huntington Beach, CA · On-site

$85K - $95K/yr

The ideal candidate brings strong technical sushi skills, a passion for premium ingredients, and the ability to contribute to menu innovation while maintaining consistency, cleanliness, and ...

Boujis Hospitality

Executive Chef

West Hollywood, CA · On-site

$80K - $111K/yr

The Chef de Cuisine will be responsible for designing the menu, hiring and training kitchen staff, collaborating with restaurant management, optimizing staff productivity, and stepping in to help ...

Radiate Hospitality, LLC

Executive Chef

Palo Alto, CA · On-site

$115K - $128K/yr

Responsibilities include all food production and menu development including that used for the restaurant, banquet functions and other outlets, while monitoring food purchase specifications and ...

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All JobsMenu JobsMenu Jobs in California

Menu information

See California salary details

$39.5K

$85.7K

$128.3K

How much do menu jobs pay per year?

As of Aug 9, 2026, the average yearly pay for menu in California is $85,749.00, according to ZipRecruiter salary data. Most workers in this role earn between $70,600.00 and $97,200.00 per year, depending on experience, location, and employer.

What does a menu do?

Menu jobs typically refer to positions related to the creation, management, or presentation of menus in the food and beverage industry. This can include roles such as menu planners, menu designers, or those responsible for updating and maintaining restaurant menus. These jobs often require knowledge of culinary trends, pricing strategies, and an understanding of customer preferences to create appealing and profitable menus. Menu jobs may also involve coordinating with chefs, nutritionists, and marketing teams to ensure that the menu aligns with the restaurant's brand and goals.

What are some common challenges faced by menu planners in the hospitality industry?

Menu planners often face the challenge of balancing creativity with cost-effectiveness, ensuring dishes are both appealing to guests and profitable for the business. They must also consider dietary trends, seasonal ingredient availability, and consistency in quality across multiple service periods. Collaborating closely with chefs, suppliers, and management is key to adapting menus based on customer feedback and operational constraints. Staying updated on food safety regulations and culinary innovations is also essential for success in this role.

What are the key skills and qualifications needed to thrive as a menu designer, and why are they important?

To thrive as a Menu Designer, you need a strong background in graphic design, visual communication, and understanding of food service branding, often supported by a degree in design or a related field. Proficiency in design software such as Adobe Creative Suite and familiarity with printing processes are essential for creating effective menus. Creativity, attention to detail, and the ability to collaborate with chefs and marketing teams are key soft skills that make someone stand out. These skills ensure the creation of visually appealing, user-friendly menus that enhance the dining experience and support the restaurant’s brand identity.

What is the difference between Menu vs Waiter?

AspectMenuWaiter
RoleDesigns, updates, and manages the food and beverage options available to customers.Serves food and drinks to customers, takes orders, and provides customer service.
CredentialsMay require knowledge of culinary trends or menu planning; no formal certification typically needed.Requires customer service skills; may need food safety or alcohol service certifications.
Work EnvironmentKitchen, restaurant management, or culinary settings.Dining area, restaurant floor.
Industry UsageUsed in restaurant operations, catering, and hospitality management.Commonly used in restaurants, cafes, and hospitality services.

The Menu role focuses on creating and managing food options, while the Waiter interacts directly with customers to serve food and provide service. Both roles are essential in the restaurant industry but serve different functions within the dining experience.

What is a menu?

A Menu job typically involves creating, organizing, and maintaining food or service menus for restaurants, cafes, or other dining establishments. Responsibilities may include designing menu layouts, selecting dishes based on customer preferences and trends, and updating pricing or item descriptions. Some roles may also involve coordinating with chefs, suppliers, and marketing teams to ensure an appealing and profitable menu.

What are the most commonly searched types of Menu jobs in California? The most popular types of Menu jobs in California are:
What are popular job titles related to Menu jobs in California? For Menu jobs in California, the most frequently searched job titles are:
What job categories do people searching Menu jobs in California look for? The top searched job categories for Menu jobs in California are:
Menu jobs near you
Infographic showing various Menu job openings in California as of August 2026, with employment types broken down into 64% Full Time, 34% Part Time, and 2% Temporary. Highlights an 100% Physical job distribution, with an average salary of $85,749 per year, or $41.2 per hour.

Executive Chef

Altius Search Group

Costa Mesa, CA • On-site

$100K - $110K/yr

Full-time

Re-posted 8 days ago

Job description

Our client in Costa Mesa is seeking a visionary and hands-on Executive Chef to lead culinary operations, drive menu/recipe innovation, and command the line during peak service.
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. The Executive Chef will be responsible for shaping the culinary direction of the restaurant while maintaining the highest standards of quality, consistency, and guest experience.
The ideal candidate thrives in a dynamic, upscale dining environment and understands how to merge bold flavors, modern presentation, and operational discipline.
Key Responsibilities
Culinary Innovation & Menu Development
  • Lead seasonal menu creation and ongoing recipe development.
  • Conceptualize and execute innovative dishes aligned with brand identity.
  • Conduct recipe testing, costing, and refinement to ensure profitability and quality.
  • Introduce specials and limited-time offerings that drive guest engagement.
  • Stay current on culinary trends and incorporate fresh ideas strategically.

Line Leadership & Service Execution
  • Actively work the line during peak service periods.
  • Lead brigade-style execution to maintain ticket flow and timing.
  • Ensure consistent plating, flavor balance, and quality control.
  • Maintain composure and authority during high-volume dinner rush.
  • Train and mentor culinary team members in technique and execution.

Kitchen Operations & Financial Oversight
  • Manage food cost, labor cost, and inventory controls.
  • Oversee vendor relationships and product sourcing.
  • Implement systems that optimize prep efficiency and minimize waste.
  • Maintain strict compliance with health, sanitation, and safety regulations.
  • Monitor P&L performance and drive profitability through disciplined management.

Team Leadership & Culture
  • Recruit, train, and develop a high-performance kitchen team.
  • Foster a collaborative and accountable kitchen culture.
  • Set clear standards for professionalism, cleanliness, and execution.
  • Conduct performance reviews and support team growth.

Qualifications
  • 7+ years of progressive culinary leadership experience.
  • Proven success in menu creation and recipe development.
  • Strong high-volume line experience in upscale or modern dining environments.
  • Demonstrated ability to manage food cost and labor effectively.
  • Excellent leadership, communication, and organizational skills.
  • Deep understanding of flavor development and contemporary plating.
  • ServSafe certification required.

Apply