Menu Development Specialist | Culinary Innovation Consultant

About the role

A full-time, mid-to-senior level Menu Development Specialist / Culinary Innovation Consultant is sought to lead menu planning, culinary concept development, food innovation and product improvement. The role blends culinary creativity with market research, food trend analysis, cost management, recipe development and strategic consulting to create distinctive menus that meet customer expectations and support business objectives.

Key responsibilities

• Develop menus, food concepts, signature dishes and seasonal offerings aligned with the organization's culinary vision
• Research food trends, customer preferences and regional and international culinary developments
• Collaborate with chefs, kitchen teams, restaurant managers, food scientists and marketing professionals on new menu concepts
• Create, test, refine and standardize recipes; organize tastings and product trials
• Calculate recipe costs, portion costs and estimated food margins, and recommend menu pricing strategies
• Analyze menu performance with sales data, food costs and contribution margins, and recommend improvements or removals
• Develop seasonal menus, promotional offerings and special-event dining concepts, including for restaurants, hotels, catering, cafés and institutional dining
• Advise clients on menu positioning, branding and product differentiation, and recommend ways to improve kitchen productivity and service efficiency
• Work with procurement teams on ingredient sourcing, supplier evaluation and ingredient substitutions
• Incorporate sustainability, responsible sourcing and food-waste reduction, and ensure allergen information is accurate
• Coordinate with food safety and quality teams, and train kitchen personnel on recipes, techniques and plating standards
• Prepare proposals, cost analyses and client recommendations, and support product launches and tasting events

Required profile

• Bachelor's degree or diploma in Culinary Arts, Food Science, Hospitality Management, Food Technology or a related field
• Professional experience in menu development, culinary innovation, food product development or restaurant consulting
• Experience with chefs, restaurant groups, hotels, catering businesses or commercial food service preferred
• Understanding of food safety, hygiene standards, allergen awareness and regulatory requirements

Required skills

• Menu engineering, food costing, portion control, pricing strategies and profitability analysis
• Recipe trials, tasting sessions and menu performance reviews
• Ingredient sourcing, supplier evaluation and seasonal availability
• Microsoft Office, spreadsheet-based costing tools and menu planning software

What we offer

• Competitive salary and comprehensive employee benefits
• Exposure to diverse cuisines, ingredients and culinary trends, and professional development in culinary strategy and menu engineering
• Collaboration with chefs and hospitality professionals, and access to workshops, tastings and industry events
• Career advancement toward Senior Menu Development Specialist, Culinary Innovation Manager, Food Product Development Manager, Executive Chef or Director of Culinary Strategy