Senior Line Cook/Sous Chef Apprentice Shorehaven Golf ClubSenior Line Cook/Sous Chef ApprenticeNorwalk, CTThis is a leadership-track role designed for a cook ready to grow into a Sous Chef position after the season , based on performance, consistency, and leadership. Work collaboratively with chefs and team members to maintain excellence in execution.
Executive Sous Chef American Cruise Lines, Inc.Executive Sous ChefGuilford, CTAmerican Cruise Lines, the largest cruise line operating exclusively within the United States, is seeking talented Executive Sous Chefs to join our team for the 2026 season. Our Executive Sous Chefs are involved with all aspects of food production including breakfast, lunch, and dinner for our guests, and are responsible for the quality of food served to the crew.
Executive Sous Chef - Newington Advanced HospitalityExecutive Sous Chef - NewingtonNewington, CTFull timeJOB REQUIREMENTS OF THE EXECUTIVE SOUS CHEF Technical: Thorough knowledge of Food Safety systems and procedures; excellent food prep & knife skills, strong Computer Skills (Microsoft Office, Brink POS preferred); and the ability to conduct theoretical food, purchasing, and labor costing and analysis. The Executive Sous Chef allocates resources, executes controls, trains, and develops kitchen staff, systemizes daily functioning and food service, and maintains efficient Kitchen Operations.
Executive Sous Chef - South Norwalk Advanced HospitalityExecutive Sous Chef - South NorwalkSouth Norwalk, CTFull timeJOB REQUIREMENTS OF THE EXECUTIVE SOUS CHEF Technical: Thorough knowledge of Food Safety systems and procedures; excellent food prep & knife skills, strong Computer Skills (Microsoft Office, Brink POS preferred); and the ability to conduct theoretical food, purchasing, and labor costing and analysis. The Executive Sous Chef allocates resources, executes controls, trains, and develops kitchen staff, systemizes daily functioning and food service, and maintains efficient Kitchen Operations.
Executive Sous Chef - Farmington Advanced HospitalityExecutive Sous Chef - FarmingtonFarmington, CTFull timeJOB REQUIREMENTS OF THE EXECUTIVE SOUS CHEF Technical: Thorough knowledge of Food Safety systems and procedures; excellent food prep & knife skills, strong Computer Skills (Microsoft Office, Brink POS preferred); and the ability to conduct theoretical food, purchasing, and labor costing and analysis. The Executive Sous Chef allocates resources, executes controls, trains, and develops kitchen staff, systemizes daily functioning and food service, and maintains efficient Kitchen Operations.
Executive Sous Chef - South Norwalk Sally’s ApizzaExecutive Sous Chef - South NorwalkSouth Norwalk, CTFull timeTechnical : Thorough knowledge of Food Safety systems and procedures; excellent food prep & knife skills, strong Computer Skills (Microsoft Office, Brink POS preferred); and the ability to conduct theoretical food, purchasing, and labor costing and analysis. The Executive Sous Chef allocates resources, executes controls, trains, and develops kitchen staff, systemizes daily functioning and food service, and maintains efficient Kitchen Operations.
Executive Sous Chef - Newington Sally’s ApizzaExecutive Sous Chef - NewingtonNewington, CTFull timeTechnical : Thorough knowledge of Food Safety systems and procedures; excellent food prep & knife skills, strong Computer Skills (Microsoft Office, Brink POS preferred); and the ability to conduct theoretical food, purchasing, and labor costing and analysis. The Executive Sous Chef allocates resources, executes controls, trains, and develops kitchen staff, systemizes daily functioning and food service, and maintains efficient Kitchen Operations.
Executive Sous Chef - Farmington Sally’s ApizzaExecutive Sous Chef - FarmingtonFarmington, CTFull timeTechnical : Thorough knowledge of Food Safety systems and procedures; excellent food prep & knife skills, strong Computer Skills (Microsoft Office, Brink POS preferred); and the ability to conduct theoretical food, purchasing, and labor costing and analysis. The Executive Sous Chef allocates resources, executes controls, trains, and develops kitchen staff, systemizes daily functioning and food service, and maintains efficient Kitchen Operations.
NewExecutive Sous Chef Great Wolf Resorts IncExecutive Sous ChefCTAn employee's pay position within the salary range will be based on several factors, including, but not limited to, relevant education, qualifications, certifications, experience, skills, seniority, geographic location, performance, travel requirements, revenue-based metrics, any contractual agreements, and business or organizational needs. The Sous Chef manages the operations of the kitchen in absence of the Executive Chef, oversees preparation of food and inventory levels of the kitchen, and assists with scheduling and training employees.
SOUS CHEF, EXECUTIVE SOUS CHEF Happy Monkey by Jean-GeorgesSOUS CHEF, EXECUTIVE SOUS CHEFGreenwich, CT$65,000–$75,000 / yearCreate tasting menus for clients interested in contracting the food for different events (wedding, banquets, corporate dinners, birthday parties, etc.) from their kitchen. This involves a large degree of supervising other kitchen staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment’s notice.
Executive Sous Chef (Assistant Manager Food Operations) The Walt Disney CompanyExecutive Sous Chef (Assistant Manager Food Operations)Hartford, CTFacilitate weekly meetings with Galley leadership; discuss operational issues and updates of new products. + Be willing and able to uphold the general safety management responsibilities specified in the Safety Management System in areas and operations under their control.
Executive Sous Chef-Darien-New Restaurant Opening Barcelona Wine BarExecutive Sous Chef-Darien-New Restaurant OpeningDarien, CT$70,000–$80,000 / yearThe Executive Sous Chef must be able to cook different and delicious food items, while leading the kitchen staff team and managing the inventory of food and supplies for the week. Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion.
Executive Chef 4 SodexoExecutive Chef 4WEST HAVEN, CTThis position is ideal for an experienced Executive Chef who combines strong culinary leadership with financial acumen, operational excellence, and a passion for delivering exceptional guest experiences. Proven experience as an Executive Chef, Executive Sous Chef, or senior culinary leader in higher education, hospitality, healthcare, or large-volume food service environments.
Executive Chef Manager - New Britain School Nutrition Whitsons Culinary GroupExecutive Chef Manager - New Britain School NutritionNew Britain, CTAs a Chef Manager, you'll blend culinary skills with compassionate leadership to create a dining program students love. Join our school nutrition team as a Chef Manager and bring your talent to a kitchen that nourishes students and shapes futures.
Executive Chef | Full Time | The Bushnell Oak View GroupExecutive Chef | Full Time | The BushnellHartford, CTThe Executive Chef is solely responsible for the effective management and operation of the culinary team, including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the F&B Director. Responsible for ensuring that budgeted food percentages are achieved through effective control measures, including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures, and waste control.
Executive Chef Food & Nutrition - Relocation Assistance Available Trinity HealthExecutive Chef Food & Nutrition - Relocation Assistance AvailableHartford, ConnecticutUnder the general direction of the General Manager, Food & Nutrition Services, the Executive Chef is responsible for the oversight and day-to-day culinary operations of the Regional Health Ministry's (RHM) Food & Nutrition Services (FANS) Department with a Total Managed Volume typically ranging from $500,000 to $2,000,000. Excellent leadership, analytical, organizational, planning, delegation, coaching, communication (verbal, written and interpersonal), and computer (MS Word, Excel, Outlook, PowerPoint) skills; with a continuous improvement mindset and ability to challenge conventional thinking at all levels of the organization.
Executive Chef Barteca Restaurants LLCExecutive ChefStamford, CT$85,000–$90,000 / yearSupporting the General Manager in optimizing kitchen operations and aligning team efforts toward delivering exceptional guest experiences. Overseeing inventory management, analyzing AVT, ensuring proper ordering, tracking, analyzing AVT, proactive resolution of issues, and ensuring accountability.
Executive Chef American Cruise Lines, Inc.Executive ChefCTAmerican Cruise Lines is the largest U.S. cruise line, dedicated to providing immersive travel, exceptional service, and world-class cuisine while sharing America's story on the finest ships in America. If you''re ready to lead a high-performing galley crew, craft regionally inspired dishes, and provide exceptional guest service, all while traveling the country, this is the opportunity of a lifetime.
Multi-Unit Executive Chef, Schwarzman Center Yale UniversityMulti-Unit Executive Chef, Schwarzman CenterNew Haven, CT$82,000–$131,500 / yearReporting to the Director of Schwarzman Center, with a dotted line to the Associate Director/Executive Chef, Auxiliary & Retail Operations, this position is responsible for the success of all culinary and quality assurance aspects of multiple operations, including impeccable culinary production, sanitation, customer service, menu planning, catering/special events and financial performance. The Multi-Unit Executive Chef, Schwarzman Center leads and directs the culinary operations of all five retail operations (Commons Food Hall, Elm Cafe/Sandwich Cafe, Ivy Grill, The Well and Bow Wow) and catering within the center.
Executive Chef- Boarding School on a lake SAGE Dining Services IncExecutive Chef- Boarding School on a lakeOakdale, CTIf you're a culinary artist ready to lead in a fast-paced, innovative, high-volume environment and make a lasting impact through exceptional cuisine, apply today and bring your talent to the table! Our chefs craft scratch-made menus featuring local and regional ingredients, innovative recipes, and advanced cooking techniques that elevate every dish.
Executive Chef CulinourExecutive ChefDerby, CTCulinour® is a specialty company of Phoenix3 Collective, a Boston-based strategic growth partner that accelerates distributive and lifestyle service companies in healthcare, behavioral health, senior living, and corporate markets. Maintain strong relationships with client partners, communicating regional culinary trends and supporting sourcing strategies that align with organizational values and community-based food systems.
Catering Executive Chef - University of Hartford AramarkCatering Executive Chef - University of HartfordWest Hartford, CT$75,000–$85,000 / yearSo, no matter what youre pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources.
EXECUTIVE CHEF Compass Group North AmericaEXECUTIVE CHEFWillimantic, CT$65,000–$75,000 / yearMorrison Healthcare, a Compass Healthcare company, is a leader in healthcare food and nutrition services company, serving more than 1,000 hospitals and healthcare systems across the country. With more than 31,000 associates nationwide, Morrison uses the Power of Food to create personalized dining experiences for patients and in their cafés to advance the healing and healthful missions of its clients.
EXECUTIVE CHEF III - QUINNIPIAC UNIVERSITY Compass Group North AmericaEXECUTIVE CHEF III - QUINNIPIAC UNIVERSITYHamden, CT$65,000–$75,000 / yearSupervise and train chefs, cooks and other team members on food preparation/ presentation, safe food handling, operation of equipment, food safety and sanitation. This role entails supervising budgeting and food costing, ensuring client and customer satisfaction, and fostering employee training and growth.
EXECUTIVE CHEF III - QUINNIPIAC UNIVERSITY (YORK HILL CAMPUS) Compass Group North AmericaEXECUTIVE CHEF III - QUINNIPIAC UNIVERSITY (YORK HILL CAMPUS)Hamden, CT$65,000–$75,000 / yearSupervise and train chefs, cooks and other team members on food preparation/ presentation, safe food handling, operation of equipment, food safety and sanitation. This role entails supervising budgeting and food costing, ensuring client and customer satisfaction, and fostering employee training and growth.
Sous Chef American Cruise Lines, Inc.Sous ChefGuilford, CTOur Sous Chefs are involved with all aspects of food production including breakfast, lunch, and dinner in the main restaurant, and have primary responsibility for the quality of café food and hors d'oeuvres served. Work directly overseeing the culinary team to produce delicious and presentable café, buffet, and hors d'oeuvres food, maintaining high guest scores in these areas.
Sous Chef | Westport Urban Outfitters IncSous Chef | WestportWestport, CT$65,000–$75,000 / yearTerrain Café is a chef-driven, garden-to-table restaurant that celebrates seasonal ingredients and the art of gathering through thoughtful menus and warm, welcoming spaces rooted in craftsmanship and heartfelt hospitality. This is a fast-paced, high-performance role in a scratch kitchen, ideal for Chefs who thrive on precision, speed, and working across multiple stations.
Sous Chef | Westport Menus and VenuesSous Chef | WestportWestport, Connecticut$65,000–$75,000 / yearFull timeTerrain Café is a chef-driven, garden-to-table restaurant that celebrates seasonal ingredients and the art of gathering through thoughtful menus and warm, welcoming spaces rooted in craftsmanship and heartfelt hospitality. This is a fast-paced, high-performance role in a scratch kitchen, i deal for Chefs who thrive on precision, speed, and working across multiple stations.
Sous Chef | Part Time | PeoplesBank Arena Oak View GroupSous Chef | Part Time | PeoplesBank ArenaHartford, CT$23–$25 / hourFounded in 2015, the company serves a collection of seven world-class owned venues and a client roster of the most iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions, spanning four continents. Oak View Group (OVG) is the global leader in premium live entertainment infrastructure and services, with a platform spanning venue development and end-to-end capabilities across venue management, hospitality, and sponsorship sales.
Kitchen Manager / Head Chef Hudson Table HoldingsKitchen Manager / Head ChefStamford, ConnecticutResponsible for placing all food orders, receiving all deliveries (food, non-food & beverage), allocating and storing all purchases in compliance with safety practices and maintaining the cleanliness of the storage areas. Be very familiar and comfortable using Google’s Suite of programs (sheets, docs, mail etc) as well as experience with inventory management/e-procurement platforms.
Sous Chef Life Care Companies LLCSous ChefCT$24–$26 / hourOur kitchens pride themselves in delivering an exceptional dining experience by serving Executive-Chef crafted dishes that utilize only the finest of seasonal ingredients from locally sourced partners, offering daily specials, weekly menu changes, staple meal items, salads, and deserts. Set on thirty-two beautiful acres less than 2 miles from Olde Mystic Village, our campus boasts 2 fine-dining restaurants with views of rolling greens, flower beds, a fire pit, multiple indoor fireplaces, and an outdoor seating patio.
Event/Banquet Chef Burning Tree Country Club Inc.Event/Banquet ChefGreenwich, CTBurning Tree Country Club is seeking a highly skilled, creative, and values-driven Banquet Chef to lead the execution of all banquet and catered culinary operations. Burning Tree Country Club is a private, family-oriented club founded in 1962 and committed to creating exceptional experiences for Members, families, and guests.
Lead Chef + General Manager Hudson Table HoldingsLead Chef + General ManagerStamford, ConnecticutJob Summary We are searching for a highly motivated, experienced and skilled hospitality professional to take the lead for all operational aspects of our Stamford location as Lead Chef and General Manager. Duties and Responsibilities: Responsible for placing all food orders, receiving all deliveries (food, non-food & beverage), allocating and storing all purchases in compliance with safety practices and maintaining the cleanliness of the storage areas.
Sous Chef Bozzuto's Inc.Sous ChefFarmington, CT$75,000–$80,000 / yearAs a Sous Chef, you are responsible for overseeing all aspects of the kitchen operations, including but not limited to menu planning, food preparation, cooking, and supervision of staff in the absence of the Executive Chef. Schedule Days and start times TBD based on business needs 5-6 day work week Flexibility to work hours needed based on event schedules.
Sous Chef | Part-Time | PeoplesBank Arena Oak View GroupSous Chef | Part-Time | PeoplesBank ArenaHartford, Connecticut$23–$25 / hourOak View Group: Oak View Group (OVG) is the global leader in premium live entertainment infrastructure and services, with a platform spanning venue development and end-to-end capabilities across venue management, hospitality, and sponsorship sales. Founded in 2015, the company serves a collection of seven world-class owned venues and a client roster of the most iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions, spanning four continents.
Chef Manager SodexoChef ManagerNEW HAVEN, CTYou will work as part of a collaborative culinary leadership team that includes the Director of Culinary Services, two Executive Chefs supporting the main patient tray line, a Retail Executive Chef, and a Procurement Manager, ensuring seamless operations across all areas of service. Reporting directly to the Culinary Executive 1 (CE1) and General Manager, the Chef Manager oversees a team of approximately 25 union frontline employees and plays a critical role in ensuring the safe, efficient, and high-quality delivery of patient meals.
NewJunior Sous Chef Auberge Resorts LLCJunior Sous ChefWashington, CTIn honor of the Inn's centennial birthday in fall 2020, acclaimed New York-based interior designer Celerie Kemble oversaw a dramatic redesign encompassing guest rooms and suites, Mayflower's signature restaurant, and the Inn's historic main house, featuring a charming parlor. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine and spas, and gracious yet unobtrusive service.
Sous Chef-West Hartford Barcelona Wine BarSous Chef-West HartfordWest Hartford, CT$62,000–$68,000 / yearPosition requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion. Understand that simple, rustic, authentic food takes as much - if not more - talent as dainty colors pooled in the middle of a big plate.
Sous Chef-New Haven Barcelona Wine BarSous Chef-New HavenNew Haven, CT$62,000–$68,000 / yearPosition requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion. Understand that simple, rustic, authentic food takes as much - if not more - talent as dainty colors pooled in the middle of a big plate.
Sous Chef Pizza Lyfe LlcSous ChefWestport, CTIn this role, you will work closely with the Executive Chef to create innovative menus and prepare delicious meals. Maintain appropriate levels of inventory and negotiate with vendors to get high-quality products at the best price.
Sous Chef Troon Golf LLCSous ChefCT$25–$30 / hourFounded in 1990 and headquartered in Scottsdale, AZ, Troon is the world's largest professional club management company, that specializes in services in golf, hospitality, and residential communities. Guided by values that emphasize being infectiously energetic, consciously kind, and humbly prosperous, Troon offers professionals the opportunity to grow and succeed within a globally respected organization.
NewSous Chef SAGE Dining Services IncSous ChefWest Hartford, CTA private day school in West Hartford, CT looking for Sous Chef to help with daily production and catering. Lead the daily prep and cooking for breakfast and lunch.
Sous Chef Hamden Hall Country Day School Compass Group North AmericaSous Chef Hamden Hall Country Day SchoolHamden, CT$60,000–$65,000 / yearAs a Sous Chef, you will play a key leadership role in supporting the culinary operations of a dynamic school dining program at Hamden Hall Country Day School, a private, coeducational day school serving approximately 675 students in grades PreSchool-12. But we don't stop at just foodservice - we take it to the next level by offering cutting-edge nutrition education programs that empower students to make smart, healthy choices daily.
NewSous Chef - Loomis Chaffee School Compass Group North AmericaSous Chef - Loomis Chaffee SchoolWindsor, CT$55,000–$60,000 / yearBut we don't stop at just foodservice - we take it to the next level by offering cutting-edge nutrition education programs that empower students to make smart, healthy choices daily. Flik Independent School Dining has been leading the way in transforming private and independent school foodservice across 300 communities for over four decades.
SOUS CHEF (FULL TIME) Compass Group North AmericaSOUS CHEF (FULL TIME)Lakeville, CT$25–$28 / hourFounded in 1969, CulinArt manages more than 250 dining facilities for corporations, law and financial services firms, independent schools, colleges and universities, graduate schools, long-term care facilities and a variety of events & entertainment destinations across the country. CulinArt's extremely diverse clientele, that includes many Fortune 500 businesses and esteemed educational institutions, affords great opportunities for career-advancing within the company across multiple industry segments and geographic regions.
NewSous Chef Catering-Hospitality AramarkSous Chef Catering-HospitalityWEST HARTFORD, CT$30–$32 / hourSupervise and participate in the production, preparation, and presentation of all foods for unit(s) as assigned by the Aramark Executive Chef to ensure that a consistent quality product is produced. BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources.
Sous Chef-The Landing- Konover Campus Center AramarkSous Chef-The Landing- Konover Campus CenterHartford, CT$30–$32 / hourSupervise and participate in the production, preparation, and presentation of all foods for unit(s) as assigned by the Aramark Executive Chef to ensure that a consistent quality product is produced. BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources.
Sous Chef AramarkSous ChefWest Hartford, CT$30–$32 / hourSupervise and participate in the production, preparation, and presentation of all foods for unit(s) as assigned by the Aramark Executive Chef to ensure that a consistent quality product is produced. BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources.
NewCatering Events Chef JDCUSTOMCATERING LLCCatering Events ChefNew Haven, CT$25–$35 / hourExperience: Minimum of five years experience in a high volume event environment, and a minimum of two years experience as a Sous Chef or Chef de party (CDP) . -Establish the days priorities and assign production and preparation tasks for the event kitchen staff/chefs to execute.
SOUS CHEF Compass Group North AmericaSOUS CHEFLakeville, CT$62,000–$68,000 / yearCulinArt Group operates over 250 onsite corporate, higher education, private school, healthcare and destination recreation/leisure dining facilities in 18 states, including cafés, coffee bars, concessions, executive dining, catering and conference dining, social catering/special events, office coffee service and vending. The Sous Chef I also motivates, trains, develops, and directs the back of house associates preparing and cooking foods to accomplish the objectives of the operation to the satisfaction of the customers, clients, and management.