Menu Development Manager at Faircape Group

Responsibilities

Menu Development & Planning

• Develop and maintain menus across retirement villages and healthcare centres
• Plan seasonal menu rotations and menu improvements
• Develop specialised menus in collaboration with Dietitians
• Design menus that meet resident preferences, nutritional requirements, and operational capabilities
• Support the development of themed, festive, and special event menus
• Review menu performance and recommend enhancements

Recipe Development & Standardisation

• Develop, test, and standardise recipes across all facilities
• Create and maintain recipe specifications and production methods
• Ensure consistency of recipes across multiple sites
• Maintain recipe manuals and recipe databases
• Review and approve recipe modifications and substitutions

Nutrition & Dietary Support

• Work closely with Dietitians to support therapeutic and specialised diets
• Ensure menus align with nutritional and healthcare requirements
• Support the development of texture-modified and specialised menu offerings
• Monitor compliance with approved dietary standards

Menu Implementation & Training

• Coordinate implementation of menu changes across facilities
• Train kitchen teams on new recipes and menu standards
• Develop recipe cards, production guides, and menu implementation tools
• Provide support during menu rollouts and updates
• Assist operational teams with menu-related queries and challenges

Continuous Improvement

• Monitor resident and patient feedback relating to menus
• Analyse menu performance and dining trends
• Identify opportunities to improve variety, nutrition, quality, and resident satisfaction
• Research industry trends and best practices within healthcare and retirement catering

Administration & Reporting

• Maintain accurate menu and recipe records
• Ensure version control of menus and recipes
• Produce reports relating to menu development initiatives
• Ensure timeous submission of required documentation
• Support adherence to food service SOPs and standards

Requirements
Qualifications

• Professional Chef Qualification from a recognised institution (e.g. Capsicum Culinary Studio, Silwood School of Cookery, Private Hotel School, or similar recognised institution)
• Qualification in Culinary Arts, Food Service Management, Nutrition, or related field advantageous

Experience

• Proven experience in menu planning and recipe development
• Experience within healthcare, retirement, hospitality, or large-scale catering environments
• Experience standardising menus and recipes across multiple sites
• Experience training and supporting kitchen teams
• Strong understanding of dietary requirements and food service operations
• Experience collaborating with Dietitians and operational teams

Skills & Attributes

• Strong culinary creativity balanced with operational practicality
• Excellent planning and organisational skills
• Strong attention to detail and consistency
• Excellent communication and stakeholder engagement skills
• Ability to influence and train teams
• Highly organised and systems-oriented
• Strong commitment to quality and resident satisfaction

Specific Requirements

• Clear health record
• Clear criminal record
• Clear credit record
• Own reliable transport
• Two written references from most recent employer
• Ability to work across multiple sites when required