Top 1893 Executive chef menu development Jobs

Culinary Director
Company Honey Hospitality —Detroit, MI
- $8,000 - $12,000 a month
- Night shift
- Hospitality
- ServSafe
- US work authorization
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Sr Executive Chef
CCL Hospitality Group —Union City, CA
- $115,000 - $125,000 a year
- Full-time
- Background check
- Microsoft Excel
- Microsoft Outlook
- Commuter assistance
- Paid parental leave
Quick Apply
Executive Chef - Rhode Island
Confidential —Cambridge, MA
- $120,000 - $125,000 a year
- Full-time
- 5 years
- In-person
- Senior level
Quick Apply
11d
Multi-Unit District Executive Chef - Washington, DC
Tatte Bakery & Café —Washington, DC
- $105,000 - $130,000 a year
- Weekends as needed
- Microsoft Excel
- Microsoft Outlook
- ServSafe
- Dental insurance
- Employee assistance program
Quick Apply
Executive Chef - Mesh | Louisville, KY
Mesh - Louisville —Louisville, KY
- Weekends as needed
- Hospitality
- Customer service
- Continuous improvement
- Health insurance
- Dental insurance
Quick Apply
Executive Chef | Premium High-Volume Dining
RM Hospitality LLC —New York, NY
- $130,000 - $175,000 a year
- Full-time
- 5 years
- Mentoring
- Recruiting
- Health insurance
- Dental insurance
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Executive Chef
Omni Hotels & Resorts —Eagan, MN
- $130,000 - $145,000 a year
- Weekends as needed
- 5 years
- Word processing
- Hotel
- Paid parental leave
- Health insurance
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Regional Executive Chef
Sodexo Live! —Los Angeles, CA
- $160,000 - $175,000 a year
- Weekends as needed
- 5 years
- Cooking
- Business development experience
- Disability insurance
- Health insurance
Quick Apply
DIRECTOR OF CULINARY OPERATIONS
Mendocino Farms —Plano, TX
- $140,000 - $180,000 a year
- Full-time
- Marketing
- 5 years
- Ability to lift 50 pounds
- Health insurance
- 401(k) matching
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Executive Chef
BRG Hospitality Consulting —Denver, CO
- $100,000 - $150,000 a year
- Full-time
- Hospitality
- 5 years
- In-person
- Relocation assistance
- Health insurance
Quick Apply
Director, Culinary Development - Lifestyle
Hyatt Lifestyle Group New York Hub —New York, NY
- $180,500 - $199,500 a year
- Full-time
- ServSafe
- Hotel
- Presentation skills
- Health insurance
- Dental insurance
EXECUTIVE CHEF
The Avra Group —New York, NY
- $160,000 - $175,000 a year
- Full-time
- 7 years
- ServSafe
- Senior level
- Dental insurance
- Vision insurance
Quick Apply
Executive Chef (USA Operations)
American Rocky Mountaineer LLC —Denver, CO
- $105,000 - $115,000 a year
- 5 years
- Cooking
- Recruiting
- AD&D insurance
- Disability insurance
Executive Chef
157 Hospitality Group —Flushing, NY
- $120,000 - $150,000 a year
- Full-time
- 5 years
- English
- Mentoring
- Food provided
Quick Apply
Executive Chef
Madeira Beach —Madeira Beach, FL
- $65,000 - $90,000 a year
- Full-time
- Supervising experience
- In-person
- Senior level
Quick Apply
3d
Director - International Culinary Innovation
The Wendy's Company —Dublin, OH
- $154,000 - $277,000 a year
- Full-time
- Hybrid work
- Microsoft Outlook
- Culinary experience
- 11+ years
- Parental leave
- Employee assistance program
Executive Chef
StaffedUp Hospitality St. Louis —St. Louis, MO
- $90,000 - $100,000 a year
- Cooking
- Experience equivalent to degree accepted
- Senior level
Quick Apply
Executive Chef
Kimpton Hotels & Restaurants —Los Angeles, CA
- $109,000 - $130,000 a year
- Weekends as needed
- Bachelor's degree
- Budgeting
- Senior level
Quick Apply
Executive Chef
The Garret Group —Boston, MA
- $125,000 - $145,000 a year
- Full-time
- Bar
- Bachelor's degree
- Continuous improvement
- Travel reimbursement
- Health insurance
Quick Apply
9d
Executive Chef
ISS —Los Angeles, CA
- $89,100 - $115,000 a year
- Weekends as needed
- ServSafe
- 5 years
- Cooking
- Paid holidays
- Disability insurance
Quick Apply

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Culinary Director

Company Honey Hospitality
Detroit, MI

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Job Details

Contract
$8,000 - $12,000 a month

Qualifications

Menu design
Assisting with meal planning
Clear verbal communication
Operations management
ServSafe
Team leadership
Kitchen quality control
Operational management
Coaching
Menu concept development
Improving operational efficiency
Leadership development
Team development
Developing staff training programs as a food service manager
Attention to detail
Kitchen staff training
Head chef experience
Organizational skills
System development
Managing kitchen staff
ServSafe Food Manager Certification
Professional development training
Kitchen organization
Communication with kitchen staff
Team building

Full Job Description

Position Overview

Company Honey is seeking an experienced Contract Culinary Director to lead, elevate, and strengthen the culinary department across the organization’s portfolio of hospitality brands.

This role is ideal for a seasoned culinary professional with executive-level experience who understands how to create memorable food experiences within real-world hospitality environments. The right person will be able to provide clear direction, develop strong menus, train existing kitchen leadership, and improve culinary consistency across both established and new concepts.

This is a contract role designed for someone who can step in with confidence, assess current culinary operations, identify opportunities for improvement, and help bring a higher level of creativity, execution, organization, and accountability to the kitchens.

Key Responsibilities

Culinary Leadership & Direction

The Culinary Director must provide executive-level leadership for the culinary department across Company Honey’s brands. Establish clear culinary standards, expectations, systems, and processes that support consistency, quality, efficiency, and brand identity.

Be able to communicate expectations clearly, provide constructive feedback, and lead teams toward improved performance.

Elevating Existing Brand Experiences

Evaluate the current culinary offerings within established Company Honey brands and identify opportunities to improve food quality, presentation, consistency, menu structure, guest experience, and operational efficiency.

The Contract Culinary Director will work with Company Honey leadership to assess current culinary needs, support existing food programs, develop new menus, and train culinary teams.

Responsibilities include:

● Reviewing current menus and food programs

● Identifying underperforming or outdated menu items

● Improving food presentation and plating standards

● Strengthening prep systems and execution standards

● Creating consistency across service periods

● Enhancing the overall culinary experience while respecting each brand’s identity

New Menu Development

Develop creative, thoughtful, and operationally realistic menus for new Company Honey brands and concepts.

Menus should reflect each brand’s personality, target audience, physical kitchen limitations, staffing model, equipment, service style, and financial goals. This role requires someone who can create food programs that are exciting, memorable, and executable.

Responsibilities include:

● Creating new menu concepts

● Developing recipes and prep guides

● Building menus around limited kitchen footprints and resources

● Designing food programs that can be consistently executed by the existing team

● Supporting menu costing and operational feasibility

● Ensuring menus align with the overall brand direction

Training & Development

Train existing kitchen managers, cooks, and support staff to improve execution, organization, food quality, prep procedures, cleanliness, timing, and consistency. While holding standards without creating unnecessary complexity

Training responsibilities include:

● Coaching kitchen managers on leadership and daily kitchen operations

● Training staff on recipes, prep standards, plating, timing, and service execution

● Creating simple systems that teams can follow

● Building accountability around quality and consistency

● Supporting stronger communication between kitchen and management teams

Systems, Standards & Operational Support

Develop clear culinary systems and standards that can be maintained after the contract period. This may include recipe documentation, prep lists, ordering guides, cleaning standards, menu roll-out plans, training materials, and kitchen checklists.

The role should bring structure without overcomplicating operations.

Ideal Candidate

The ideal candidate has significant experience in an executive culinary role and understands how to lead multiple food programs with discipline, creativity, and attention to detail.

This person must be highly organized, confident in their culinary point of view, and able to work within practical limitations. Company Honey’s kitchens may include simple layouts, limited space, and limited cooking resources, so the right candidate must know how to create strong food experiences without relying on large-scale kitchen infrastructure.

Required Experience & Qualifications

● Executive Chef, Culinary Director, Corporate Chef, or senior culinary leadership experience required

● Strong menu development experience for both established and new concepts

● Ability to create menus that are creative, profitable, and operationally realistic

● Experience working in multi-concept environments

● Strong training, coaching, and team development skills

● Exceptional attention to detail

● Ability to assess kitchen operations and quickly identify areas for improvement

● Strong understanding of prep systems, kitchen organization, food quality, consistency, and service flow

● Ability to work within small kitchens, limited equipment, and simple culinary setups

● Clear communicator with the ability to provide direct, constructive leadership

Role Type

This is a contract position. Schedule, duration, and scope of work will be determined based on Company Honey’s current culinary priorities and project needs.

Position Goal

The goal of this role is to strengthen Company Honey’s culinary department by creating better systems, stronger menus, more confident kitchen leadership, and elevated guest experiences across both established and new brands.

The right candidate will leave the organization with improved culinary standards, trained kitchen teams, operationally realistic menus, and a stronger foundation for future food and beverage growth.

Pay: $8,000.00 - $12,000.00 per month

Experience:

Executive Chef: 5 years (Required)

License/Certification:

ServSafe (Required)

Shift availability:

Day Shift (Required)
Night Shift (Required)

Work Location: In person

Quick Apply

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