12,307 Menu Development jobs in the United States

• Conceptualize, design, and develop unique and appealing menu items for various concepts and platforms.
• Conduct extensive market research to identify emerging culinary trends, competitor offerings, and customer preferences.
• Collaborate closely with culinary, marketing, and operational teams to ensure successful menu implementation and rollout.
• Develop detailed recipes, preparation methods, and plating guides for all new menu items.
• Perform thorough food cost analysis for all developed dishes, ensuring profitability targets are met.
• Source high-quality ingredients, evaluate suppliers, and negotiate pricing where applicable.
• Conduct taste testing sessions and gather feedback from stakeholders and test kitchens.
• Provide training and guidance to kitchen teams on new menu items, ensuring consistency and quality.
• Stay current with food safety regulations and best practices.
• Contribute to the overall culinary vision and strategy of the organization.
• Document all recipes, procedures, and costing information accurately in a centralized database.
• Create visually appealing presentations for new menu items.

• Culinary degree from an accredited institution or equivalent extensive professional experience.
• Minimum of 7-10 years of progressive experience in culinary roles, with at least 3 years in menu development or a senior kitchen leadership position.
• Demonstrated success in creating profitable and popular menu items in a high-volume or multi-unit environment.
• In-depth knowledge of global cuisines, dietary trends (e.g., vegan, gluten-free), and innovative cooking techniques.
• Strong understanding of food costing, inventory management, and supply chain logistics.
• Exceptional palate and ability to discern subtle flavor profiles.
• Proficiency in recipe development software and standard office productivity tools.
• Excellent communication, presentation, and interpersonal skills, with the ability to influence cross-functional teams.
• Highly organized with strong project management abilities, able to manage multiple projects simultaneously.
• Creativity, passion for food, and a keen eye for detail.
• Experience with remote collaboration tools and virtual team management is a plus.
• Ability to adapt quickly to changing market demands and business needs.

Airport Dimensions is part of Collinson, acknowledged as a global leader in customer benefits and loyalty. Collinson has been enhancing the airport experience for over 30 years, with access to lounges, retail, dining, and spa experiences, offers and more. Creators of the world’s largest lounge membership program, Priority Pass provides access to an extensive global lounge and partner network. Using their expertise and products to craft customer experiences. Collinson’s range of services helps global brands acquire, engage, and retain choice-rich customers.

Airport Dimensions want travellers to value their time at the airport. They continuously seek ways to open new dimensions in customer engagement - using a mix of enriching physical experiences and innovative digital services. From comfortable lounges to restful sleep pods, from convenient food ordering to contactless collection of duty free, Airport Dimensions help improve the travel experience while critically helping airports maximize non-aeronautical revenue opportunities, retain airlines, and become more competitive.

Airport Dimensions has a rapid growing network of locations at the world’s leading airports across the United States, United Kingdom, the Middle East, and Asia. Under its brands The Club, Kyra, Club Aspire, Chase Sapphire Lounge® by The Club, No. 1 Lounges, and sleep ’n fly, Airport Dimensions provides award-winning hospitality services tailored to the specific needs of passengers and develops value-added experiences for over 50 airport and airline partners.

Recent successes in enhancing the airport journey include entering the South American lounge market for the first time with Ambaar Club in partnership with Ambaar and the launch of Chase Sapphire Lounge® by The Club in partnership with JPMorgan Chase. Airport Dimensions is investing in driving revenue growth for airports and increasing traveller satisfaction with the re launch of its digital service Connecta Plus– a one-stop e-commerce and passenger loyalty platform.

Airport Dimensions is on an exciting growth path and this role with lead the next stage in that journey by developing and helping to grow our digital proposition.

What does a Menu Development Manager do:

A new addition to the team, the Menu Development Manager has responsibility for the development, deployment, and ongoing innovation of food and beverage programming for AD’s core and partnership portfolios. This role will work closely with internal Operations, Operations Support, Guest Experience, and Insights teams to implement thoughtful, modern, and innovative programming that will elevate AD’s overall product. The menu development manager will oversee a portfolio of F&B programs that rotate seasonally, with oversight including but not limited to menu development, localization strategy, deliverability and budget development and consideration. Working with our third-party F&B provider and key partnership stakeholders, the Menu Development Manager will act as the primary liaison and consultative support for guest-facing collateral, vendor compliance, menu analytics and overall program development. This position will support the internal Guest Experience team by fostering cross-departmental communication within Airport Dimensions and its strategic partners. By working closely with various teams, both internally and externally, the Food and Beverage Manager will contribute directly to the overall guest experience and evaluate the success of new and existing F&B strategies.

A successful candidate for the Food and Beverage Manager will be self-motivated with a healthy curiosity for the business and ways to improve existing and new strategies within the guest experience. Flexibility in priority management and day-to-day tasks will be required.

What You'll Do:

• Competitive Analysis: Research and report on industry trends, market changes, competitive product offerings to inform key business decisions
• Develop & Execute F&B Strategy: Collaborate with third-party F&B supplier to leverage market research, customer satisfaction data and budget considerations to develop and deploy menus focused on increased guest satisfaction while maintaining key company initiatives and budget requirements
• Supplier Management: Act as main point of contact for key suppliers to ensure optimal quality, innovation, pricing and delivery of desired product
• Financial Analysis & Budgeting: Work closely with Operations, Finance, and third-party vendors to ensure all new and existing strategies meet financial goals. Analyze financial performance to inform future strategic decisions within the business.
• Collaboration & Communication: Work closely with cross-functional stakeholders, both internal and external, to ensure alignment and successful execution of F&B strategies
• Partnership Support: Act as consultant and subject matter expert to strategic AD partnerships, ensuring successful ideation, risk assessment, compliance and analysis of new and evolving F&B programs

What You'll Need:

Required Qualifications:

• Bachelor’s degree in hospitality, business or a related field
• Minimum 5 years of experience in F&B management, preferably in a strategy or operations role

Preferred Qualifications:

• Master’s degree in business administration (MBA) or a related field
• Experience with F&B technology platforms, including menu management tools

Strategic Thinking & Collaboration

• Excel at strategic and analytical thinking and ability to communicate creative visions and strategy to senior level leaders
• Support the development and execution of operational strategies, ensuring alignment with broader business goals.
• Work effectively across departments to align priorities and achieve shared objectives.

Communication & Interpersonal Skills

• Facilitate clear, concise, and always professional communication with internal teams and external vendors to ensure effective collaboration.
• Build and maintain strong working relationships across departments and partnerships to ensure smooth operations and knowledge sharing.
• Proficient skills in preparing and presenting executive leader-level presentations; both written and oral

Organizational and Time Management Skills

• Coordinate multiple tasks, deadlines, and projects simultaneously, ensuring timely completion and attention to detail with limited manager oversight.
• Support the implementation and tracking of operational processes, ensuring teams have the resources and information they need to succeed.
• Manage deadlines and adjust priorities to meet operational goals in a fast-paced environment.

Critical Thinking & Problem-Solving

• Identify challenges in operations or vendor relations and proactively find solutions to improve efficiency and service quality.
• Utilize data and analytical skills to propose Guest Experience and food and beverage programs that meet the evolving, fast-paced requirements of our guests

Data Interpretation & Reporting

• Interpret and apply reports and data from various departments to inform decisions and operational improvements.
• Use insights from operational reports to support strategy development and execution.

Attention to Detail & Accuracy

• Ensure accuracy in managing tasks like invoice approvals, vendor communications, and operational support.

You can look forward to a competitive salary and benefit plan including but not limited to:

• 100% employer paid medical, dental, life & LTD insurance for employees
• 100% match to your 401k deferrals (limited) with 100% vesting at 6 months
• Supplemental Insurance including STD, additional Life
• Priority Pass Membership
• Global Mentoring Program
• Wellness Programs
• Lifestyle Benefits

Collinson is an equal opportunity employer and welcomes differences in all their forms including: colour, race, ethnicity, gender identity, sexual orientation, neurodivergence, family status, age, individuals with disabilities and people from all backgrounds, cultures and experiences as we strongly believe this contributes to our on-going success.

We are focused on continually evolving our purpose driven, high performing culture, providing an environment where our people have the opportunity to achieve their full potential and do interesting and meaningful work. Our company values are: Act smarter, Do the right thing, One team and Be insight led. These help guide everything we do internally in terms of how we think, act and interact, right through to how we deliver value to our customers and clients.

In your application, please feel free to note which pronouns you use (For example - she/her/hers, he/him/his, they/them/theirs, etc).

If you need any extra support throughout the interview process, then please email us at

• Develop and execute innovative, trend-setting menus for various culinary concepts.
• Conduct thorough recipe testing, costing, and standardization.
• Research global culinary trends, ingredients, and techniques.
• Collaborate with marketing and operations teams on menu strategy and launch.
• Ensure all recipes are scalable and replicable in different kitchen settings.
• Maintain high standards of food quality, taste, and presentation.
• Provide guidance on food safety and sanitation best practices.
• Contribute to food photography and visual content creation.
• Manage culinary projects from concept to implementation.
• Communicate effectively with remote teams and stakeholders.

• Culinary degree or equivalent professional experience.
• Extensive experience as an Executive Chef or Head Chef with a strong menu development portfolio.
• Proven ability to identify and adapt to emerging culinary trends.
• Excellent understanding of food costing, inventory management, and vendor relations.
• Proficiency in recipe development software and MS Office Suite.
• Exceptional communication, presentation, and interpersonal skills.
• Demonstrated ability to work independently and collaboratively in a remote environment.
• Creative flair and a passion for exceptional food experiences.
• Experience with international cuisine is highly desirable.

• Conceptualize, develop, and test innovative pastry and dessert recipes.
• Create detailed recipes, including ingredient specifications and precise measurements.
• Ensure consistency in taste, quality, and presentation of all developed items.
• Research and experiment with new ingredients, techniques, and flavor combinations.
• Stay abreast of current and emerging pastry trends and culinary innovations.
• Collaborate with culinary teams to integrate new items into menus.
• Develop presentations and ensure visual appeal of all pastry creations.
• Provide technical guidance and support for recipe execution and scaling.
• Contribute to menu planning and overall culinary strategy.
• Manage recipe documentation and ensure accurate costing.

• Culinary degree or equivalent professional training in Pastry Arts.
• Minimum of 6 years of experience as a Pastry Chef or in recipe/menu development.
• Proven expertise in a wide range of pastry techniques, including baking, chocolate work, sugar art, and cake decorating.
• Strong understanding of baking science and ingredient functionality.
• Exceptional creativity, flavor development skills, and presentation aesthetics.
• Proficiency in recipe development software and standard office applications.
• Excellent organizational skills and ability to manage multiple projects simultaneously.
• Strong written and verbal communication skills for remote collaboration.
• Ability to work independently with minimal supervision and meet strict deadlines.
• A passion for creating exceptional dessert experiences.

• Lead the conceptualization and development of innovative global menu items and specials.
• Conduct thorough research into global culinary trends, emerging ingredients, and dietary preferences.
• Create detailed, standardized recipes and preparation methods suitable for large-scale implementation.
• Ensure all menu items meet quality, taste, and presentation standards.
• Collaborate closely with marketing, supply chain, and operations teams to ensure successful menu launches.
• Develop cost-effective menu solutions that align with profit objectives.
• Document and maintain a comprehensive library of recipes and culinary techniques.
• Train and mentor culinary teams remotely on new menu items and best practices.
• Evaluate and provide feedback on food prototypes and product testing.
• Maintain a deep understanding of food safety regulations and best practices across various regions.

• Culinary degree or equivalent professional experience.
• Minimum of 10 years of progressive culinary experience, including significant leadership roles such as Executive Chef or Head of Menu Development.
• Proven experience in developing menus for diverse international markets or large-scale catering operations.
• Expertise in a wide range of cuisines and culinary techniques.
• Strong understanding of food costing, inventory management, and supply chain dynamics.
• Excellent recipe development, documentation, and presentation skills.
• Proficiency with digital collaboration tools (e.g., Slack, Zoom, Google Workspace, Asana).
• Exceptional communication, interpersonal, and project management skills.
• Ability to work independently and manage multiple projects effectively in a remote environment.
• A passion for food and a commitment to culinary innovation.

• Conceptualize, design, and develop cutting-edge menus for various catering events, including corporate functions, private parties, and large-scale galas.
• Collaborate with regional culinary teams and event planners to ensure menus are adaptable to local sourcing, seasonality, and client-specific needs.
• Conduct thorough research into global culinary trends, ingredients, and techniques to inspire new dishes and concepts.
• Develop detailed recipes, plating guides, and preparation instructions, ensuring consistency and scalability.
• Oversee virtual recipe testing and validation processes, providing constructive feedback to culinary staff worldwide.
• Ensure all menu development adheres to food safety standards, nutritional guidelines, and cost-control objectives.
• Create visually appealing presentations and descriptions for menus, highlighting unique selling points and culinary artistry.
• Manage the entire menu lifecycle, from initial ideation to final implementation and refinement.
• Utilize digital platforms and video conferencing tools to effectively communicate with distributed teams and stakeholders.
• Contribute to training materials and virtual culinary workshops to elevate the skills of the broader culinary team.
• Maintain strong relationships with suppliers and vendors to identify premium ingredients and innovative food products.
• Stay abreast of emerging food technologies and sustainable culinary practices.

• Culinary degree or equivalent professional experience.
• Minimum of 10 years of progressive culinary experience, with at least 5 years in an Executive Chef or senior menu development role, preferably within the catering industry.
• Proven track record of creating innovative and successful menus for diverse clientele and event types.
• Expertise in a wide range of international cuisines and dietary requirements (e.g., vegan, gluten-free, allergen-aware).
• Exceptional understanding of food costing, inventory management, and waste reduction strategies.
• Proficiency in using digital collaboration tools, recipe management software, and presentation software.
• Strong leadership, communication, and project management skills, with the ability to inspire and guide remote teams.
• Creative flair, a passion for food, and meticulous attention to detail.
• Ability to work independently, manage multiple projects simultaneously, and meet tight deadlines.
• A portfolio showcasing diverse menu creations and culinary achievements is highly desirable.