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Menu Jobs in Minnesota (NOW HIRING)

Jimmy John's

Delivery Driver

Baxter, MN · On-site

$16.50 - $20.75/hr

While not on the road, Drivers work as Inshoppers and will be required to learn the menu with 100% accuracy, help take orders, make sandwiches and assist us in maintaining a clean restaurant.

Jimmy John's

Delivery Driver

Baxter, MN · On-site

$13 - $15/hr

While not on the road, Drivers work as Inshoppers and will be required to learn the menu with 100% accuracy, help take orders, make sandwiches and assist us in maintaining a clean restaurant.

Perkins Restaurant and Bakery

Cook

Fergus Falls, MN · On-site

$19 - $20/hr

Cooks and prepares menu items according to guest request within company standards and following food safety and sanitation procedures. * Monitors and oversees food temperatures during hot and cold ...

Perkins Restaurant and Bakery

Cook

Minneapolis, MN · On-site

$18 - $19/hr

Cooks and prepares menu items according to guest request within company standards and following food safety and sanitation procedures. * Monitors and oversees food temperatures during hot and cold ...

Perkins Restaurant and Bakery

Cook

Brooklyn Park, MN · On-site

$18 - $19/hr

Cooks and prepares menu items according to guest request within company standards and following food safety and sanitation procedures. * Monitors and oversees food temperatures during hot and cold ...

Perkins Restaurant and Bakery

Cook

Albert Lea, MN · On-site

$13 - $17.25/hr

Cooks and prepares menu items according to guest request within company standards and following food safety and sanitation procedures. * Monitors and oversees food temperatures during hot and cold ...

Perkins Restaurant and Bakery

Cook

Chaska, MN · On-site

$15 - $20/hr

Cooks and prepares menu items according to guest request within company standards and following food safety and sanitation procedures. * Monitors and oversees food temperatures during hot and cold ...

Perkins Restaurant and Bakery

Cook

MN · On-site

$18 - $19/hr

Cooks and prepares menu items according to guest request within company standards and following food safety and sanitation procedures. * Monitors and oversees food temperatures during hot and cold ...

Perkins Restaurant and Bakery

Cook

Rochester, MN · On-site

$16.50 - $18.50/hr

Cooks and prepares menu items according to guest request within company standards and following food safety and sanitation procedures. * Monitors and oversees food temperatures during hot and cold ...

Perkins Restaurant and Bakery

Cook

Lakeville, MN · On-site

$14.50 - $19.50/hr

Position Description As a Cook, you will be responsible for preparing menu items according to company policies, procedures, programs, and performance standards. In addition, you will perform all ...

Silver Rapids Lodge

Server

Ely, MN · On-site

Upsells established menu items or specials to maximize food and beverage revenues. Serves menu items to guests in a prompt and courteous manner and according to established service standards.

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Showing results 1-20

All JobsMenu JobsMenu Jobs in Minnesota

Menu information

See Minnesota salary details

$39.2K

$85.1K

$127.3K

How much do menu jobs pay per year?

As of Jun 10, 2026, the average yearly pay for menu in Minnesota is $85,098.00, according to ZipRecruiter salary data. Most workers in this role earn between $70,000.00 and $96,500.00 per year, depending on experience, location, and employer.

What are menu jobs and what do they involve?

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.

How to become a menu planner?

To become a menu planner, typically one needs a background in culinary arts, nutrition, or hospitality management, often supported by relevant certifications. Gaining experience in food service or catering helps develop skills in menu development, budgeting, and dietary considerations. Strong organizational, creativity, and communication skills are also important 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 job?

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 Minnesota? The most popular types of Menu jobs in Minnesota are:
What are popular job titles related to Menu jobs in Minnesota? For Menu jobs in Minnesota, the most frequently searched job titles are:
What job categories do people searching Menu jobs in Minnesota look for? The top searched job categories for Menu jobs in Minnesota are:
Menu jobs near you
Infographic showing various Menu job openings in Minnesota as of June 2026, with employment types broken down into 72% Full Time, 26% Part Time, 1% Temporary, and 1% Nights. Highlights an 99% Physical, and 1% Remote job distribution, with an average salary of $85,098 per year, or $40.9 per hour.

Food Service Worker (370)

Southern Foodservice Management, Inc

Jenkins, MN • On-site

$25.72/hr

Full-time

Posted 21 days ago

Job description

  • The pay rate is $25.72 with H&W.
  • AM Availability- Needs to be open availability (7 days) and 4am-12:30pm.
  • PM Availability- Needs to be open availability (7 days) and 12pm-8:30pm.

Duties and Responsibilities
  • Responsible for preparation work of menu items as assigned by Cooks and Foodservice Managers including but not limited to slicing, dicing, chopping, cutting, rolling, mixing, washing, rinsing, panning, slacking, etc.
  • Responsible for efficiently and proficiently serving customers on the serving lines during meal service times. Must maintain proper flow rate of customers as prescribed by Management
  • Perform simple cooking tasks such as 1 step heating (i.e. scoop and bake cookies) as assigned by Cook I, Cook ll and Foodservice Managers.
  • Responsible for maintaining proper food safety and handling techniques per applicable food code and HACCP standards
  • Responsible for following and enforcing proper safety procedures to ensure a safe working environment
  • Conduct duties in an orderly and professional manner and to standards of Southern Foodservice code of conduct
  • Must follow direction of Cooks and Food service Managers in carrying out duties and
  • procedures assigned
  • Salad Bars Preparation and restocking.

During Preparation, Service and After the Meal
  • Preparation of food products should be according to the daily menu's recipes, not to be over salted, properly cooked and garnishing all products on serving line
  • Cooking of simple required meal items according to the daily menu or other required menu items
  • Check temperatures for required ranges, ensuring they are properly cooked and set out products for the meal service.
  • Replenishing food items as required during service, greeting and care for our customers while working on the service lines and break down service areas after the meal period ends.

Cleaning Assignment
  • Must maintain cleanliness and appearance of service line and areas during meal periods wiping up spills and maintaining a clean and neat appearance.
  • Clear service lines and thoroughly clean service lines and areas after meal service.
  • Perform other cleaning tasks assigned by Cooks and Food service Management

Other Duties and Tasks
  • All staff members are also responsible for other duties or tasks that are assigned by the Assistant Managers or Supervisors, as a part of any "Job" or "Position" assigned during a normal work schedule. Team members may be assigned to support the meal production, service and cleaning after the meal or the dining facility.

Requirements
Physical Requirements
  • Strength: Lift up to 40lbs
  • Posture: Standing 80%, Walking 20%
  • Movement of objects: Frequent
  • Heavy Lifting, Heavy Carrying, Pushing, Pulling
  • Climbing or Balancing: Occasional
  • Stooping: Frequent
  • Reaching: Frequent
  • Handling: Frequent
  • Talking/Hearing: Frequent
  • Seeing: Frequent
  • Temperature Variation: Frequent

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