Menu Development Manager

At Faircape Health and Life, we do more than just serve meals — we nourish lives. With a strong focus on long-term healthcare, rehabilitation, and retirement living, our facilities offer residents and patients a warm, secure, and welcoming environment where wellness is at the heart of everything we do.

We are focused on delivering high-quality, consistent food experiences across multiple facilities within the Faircape Restaurant and Catering division, operating across our retirement and healthcare centres, supported by strong operational discipline, clear standards, and effective leadership.

We are seeking an experienced and innovative Menu Development Manager to lead the planning, development, standardisation, and continuous improvement of menus and recipes across our retirement villages and healthcare centres, with Tokai Estate in the Southern Suburbs as your primary base.

In this strategic role, you will be responsible for developing resident-focused menus, creating and maintaining standardised recipes, supporting specialised dietary requirements, and ensuring consistency across all facilities. Working closely with Dietitians, Catering Managers, and operational teams, you will drive menu excellence and enhance the dining experience for our residents and patients.

If you're passionate about culinary innovation, food quality, and creating meaningful dining experiences within a healthcare and retirement environment, this is an exciting opportunity to make a lasting impact.

Why Join Us?

At Faircape, we value our employees and offer:

• Above market related salary – we reward skills and experienc
• Quarterly performance bonuses – rewarding your impact and results
• Long service leave – recognising your commitment over time
• Discounted ISP packages – stay connected at home for less
• No Late Nights – Enjoy a healthier work-life balance with structured hours and no late shifts
• Real growth opportunities within a stable, expanding group
• Supportive Team Environment – Join a collaborative group of professionals who value teamwork, mentorship, and shared success
• Access to Quality Resources – Benefit from standardised procedures, established systems, and the tools you need to do your best work
• Exposure to a multi-disciplinary team (MDT) environment

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

Working hours are Monday to Friday between 08:00 and 17:00, subject to operational requirements and travel between facilities.

We offer a competitive salary, dependent on qualifications, experience, and market-related factors.

Should you not receive a response within 2 weeks of applying, please consider your application unsuccessful.