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Summer Menu Planning Jobs (NOW HIRING)

Reach Dane

Cook - Nutrition Service Provider II

Madison, WI

$16.71/hr

  • Medical

  • Dental

  • Vision

  • Life

  • Retirement

  • PTO

Part Year includes built-in summer break, 2 weeks winter break, and spring break WHAT WE OFFER ... Using computer systems for menu planning, inventory, and compliance tracking * Building positive ...

Reach DANE

Cook - Nutrition Service Provider II

Madison, WI · On-site

$16.71/hr

  • Medical

  • Dental

  • Vision

  • Life

  • Retirement

  • PTO

Part Year includes built-in summer break, 2 weeks winter break, and spring break WHAT WE OFFER ... Using computer systems for menu planning, inventory, and compliance tracking * Building positive ...

Reach DANE

Cook - Nutrition Service Provider II

Madison, WI

$16.71/hr

  • Medical

  • Dental

  • Vision

  • Life

  • Retirement

  • PTO

Part Year includes built-in summer break, 2 weeks winter break, and spring break WHAT WE OFFER ... Using computer systems for menu planning, inventory, and compliance tracking * Building positive ...

The Campus

Cafe Manager

Downingtown, PA · On-site

$22 - $25/hr

Process invoices and monitor café expenses within budget * Assist with menu planning and cost ... Must support food service during Summer Camp operations Qualifications * Food service or café ...

The Campus

Cafe Manager

Downingtown, PA · On-site

$22 - $25/hr

Process invoices and monitor café expenses within budget * Assist with menu planning and cost ... Must support food service during Summer Camp operations Qualifications * Food service or café ...

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All JobsSummer Menu Planning Jobs

Summer Menu Planning information

See salary details

$56K

$103.2K

$157K

How much do summer menu planning jobs pay per year?

As of Aug 17, 2026, the average yearly pay for summer menu planning in the United States is $103,218.00, according to ZipRecruiter salary data. Most workers in this role earn between $83,500.00 and $116,500.00 per year, depending on experience, location, and employer.

What is summer menu planning?

Summer menu planning is the process of creating balanced, seasonal meal plans specifically for the summer months. It often involves selecting fresh, in-season ingredients and designing dishes that are lighter and more suitable for warmer weather. Summer menu planners may consider factors such as outdoor dining, grilling, and hydration, as well as dietary preferences and nutritional needs. This type of planning is commonly used in restaurants, schools, camps, and for families to make mealtimes easier and more enjoyable during summer.

What are some common challenges in summer menu planning and how can they be addressed?

One of the main challenges in summer menu planning is accommodating seasonal ingredient availability while ensuring the menu remains fresh and appealing. Planners often need to consider dietary preferences, food safety in warmer temperatures, and the logistics of sourcing local produce. Effective communication with suppliers and kitchen staff, as well as flexibility to adapt menus based on product availability, are key strategies for success. Collaborating closely with chefs to create innovative, light, and refreshing dishes can help meet customer expectations during the summer months.

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

To thrive as a Summer Menu Planner, you need expertise in nutrition, meal planning, and seasonal food selection, often supported by a background in culinary arts or dietetics. Proficiency with menu planning software, recipe databases, and inventory management systems is typically required. Creativity, attention to detail, and strong organizational skills are standout soft skills for this position. These abilities ensure the creation of appealing, balanced menus that meet dietary needs and maximize the use of fresh, seasonal ingredients.

What is the difference between Summer Menu Planning vs Summer Chef?

AspectSummer Menu PlanningSummer Chef
CredentialsFood service or culinary certifications, experience in menu developmentCooking certifications, culinary training, experience in kitchen
Work EnvironmentOffice or planning meetings, collaboration with culinary teamsKitchen, food preparation, cooking
Employer & IndustryRestaurants, catering, hospitality industryRestaurants, hotels, catering services
Primary FocusDesigning seasonal menus, planning ingredients, dietary considerationsPreparing and cooking dishes, executing menu items

Summer Menu Planning involves designing seasonal menus, selecting ingredients, and coordinating with culinary teams, focusing on planning and creativity. In contrast, a Summer Chef actively prepares and cooks dishes in the kitchen, executing the menu. Both roles are essential in the food service industry but differ in responsibilities and work environment.

What cities are hiring for Summer Menu Planning jobs?

Cities with the most Summer Menu Planning job openings:

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

The most popular types of Menu Planning jobs are:

What states have the most Summer Menu Planning jobs?

States with the most job openings for Summer Menu Planning jobs include:

Summer Menu Planning jobs near you
Infographic showing various Summer Menu Planning job openings in the United States as of August 2026, with employment types broken down into 1% As Needed, 86% Full Time, 10% Part Time, and 3% Contract. Highlights an 90% Physical, 3% Hybrid, and 7% Remote job distribution, with an average salary of $103,218 per year, or $49.6 per hour.

Registered Dietitian - Menu Planner

SAN ANTONIO FOOD BANK INC

San Antonio, TX • On-site

$75K/yr

Other

Re-posted 4 days ago

Job description

General Summary: This position assists in overseeing that all meal production is with in compliance of federal, state and contract regulations pertaining to the National School Lunch Program (NSLP), Child and Adult Care Food Program (CACFP), Summer Food Service Program (SFSP), and other vended regulatory compliance, in the creation of menus, recipes and production. This position may also be responsible for handling any special dietary needs of the clients. In addition, ensuring the menus meet regulatory and nutritional requirement, promote development of sound nutritional practices, and maintains a safe and sanitary environment.
Essential Functions:
  • Knowledge of federal, state, and local laws, regulations, policies, and best practices in the areas of food service management, menu planning, food purchasing, and preparation of foods in food service environment.
  • Skill in recipe standardization, development, and testing quality food products.
  • Skill in providing educational and training assistance for managers, supervisors, and other employees.
  • Skills in providing comprehending and evaluating facts and problems associated with food service situations; exercising sound judgement; and taking decisive and timely action in accordance with standard operating procedures.
  • Skill in conducting analysis and preparing written documentation in response to inquiries and complaints from groups such as parents, district officials and administrators, and the public.
  • Skill in gathering, organizing, analyzing, interpreting data, utilizing various statistical techniques, applying concepts to assist in formulating conclusions and developing recommendations and solutions.
  • Ability to manage multiple complex tasks simultaneously and independently to meet deadlines.
  • Perform reviews of assigned contracts to evaluate compliance. Provide an action list of items, guidance, and support to correct/improve issue, and follow up as necessary.
  • Plan and create menus that are within federal and state regulations for the NSLP, CACFP, SFSP, and vended contract regulations. Menus must be balanced, offer variety, diverse, and be budget conscience.
  • Works with Director of Community Health & Nutrition, the Director of Meal Programs & Compliance, and the EVP of Culinary Operations teams to test, evaluate and establish a master recipe file of approved standardized recipes.
  • Routinely visits partners to evaluate products, recipes, and student acceptability of menu items.
  • Tests and evaluates all food products to be considered for purchase, coordinates partner taste tests.
  • Issues standardized recipes and coordinates input of data to provide nutrient analysis of menus.
  • Remains current and implements new nutrition guidelines and meal patterns as directed by TDA and federal regulations, trains department staff implementation of these regulations.
  • Works closely with Procurement team and vendors to identify the best quality, most cost effective and regulation compliant food items.
  • Prepares, pre-costs, and distributes menus.
  • Develops, maintains, and distributes food production records for all menus.
  • Maintain nutrition software database, trains department staff on use of menu planning software.
  • Trains staff on proper completion of food production records; works with kitchen staff to verify that food production records are completed timely and accurately.
  • Assist with nutrition education and marketing.
  • Manages special diet programs to include food allergies, specials menu, menu substitutions, monitoring and coordination with kitchen staff.
  • Assists with and participates in training, certification, association activities and special events.
  • Create and implement training materials and handouts to support partners as needed.
  • Organize and file for all menus, production records, and nutrient analysis keeping them on record for 5 years.
  • Assist in compiling, maintaining, filing and presenting reports, records, and other documents as required.
  • Demonstrate use of productive and efficient skills to raise community awareness of SAFB resources and programming.

Qualifications
  • Bachelor's degree from an accredited college or university.
  • Certification as a Registered and/or Licensed Dietitian.
  • A minimum of 2 years' work experience in school nutrition or related field is preferred. Consideration will be given to candidates with other food service-related work experience.
  • Food service experience required, strongly prefer school food service experience.
  • Current SERV Safe Manager's Certification; or SERV Safe Manager's Certification, must be obtained within the first 30 days of employment.
  • Excellent communications skills, both written and verbal, including the ability for effective public speaking
  • Experience with production planning for large quantity food production
  • Ability to manage time efficiently and to work independently with minimum supervision.
  • Ability to work cooperatively with other staff, volunteers, and agency personnel.
  • Orientation to detail, accuracy, and the meeting of deadlines.
  • Good judgment and discretion.
  • Ability to represent the Food Bank in a courteous professional manner.
  • Possession of a current Texas driver's license, liability insurance and a clean driving record.
  • Access to reliable transportation.
  • Travel within the city will be required.
  • Flexibility in schedule requires to work early mornings, weekends, and late evenings.

Physical Demands
The work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is constantly required to sit, talk, hear, reach, and utilize fine manipulation and near visual acuity. The employee is frequently required to walk, utilize gross manipulation, push, pull, stoop, and keyboard. The employee must occasionally lift, and/or move up to 25 pounds.
Work Environment
This job is performed in an indoor office environment and occasionally may require attendance at outdoor events. You may be required to drive to different locations with varying conditions. The noise level in the work environment is usually moderate.
The above statements are intended to describe the general nature and levels of work to be performed and are not intended to be an exhaustive list of all responsibilities and duties.

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