NewChef De Cuisine Gecko HospitalityChef De CuisineMiddlefield, NYDemonstrate strong culinary skills and practice safe food handling techniques, preparation, and cooking procedures. Strong knowledge of pricing, budgets, and cost controls, particularly in the areas of food and labor.
NewSOUS CHEF (FULL & PART TIME) Chartwells HESOUS CHEF (FULL & PART TIME)Hamden, CT$23–$25 / hourBecause this position requires you to perform services in an educational facility, there may be periods when the Company does not require you to perform work (such as winter and summer breaks when food service needs decline or cease). Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements.
NewBanquet Chef Gecko HospitalityBanquet ChefMiddlefield, NYThe Banquet Chef is responsible for planning, preparing, and executing high-quality meals for large-scale events, ensuring exceptional presentation, taste, and service. Communicate with all food and beverage areas and carry out BEO instructions as discussed in morning BEO meetings that are attended by the Banquet Chef.
NewChef de Cuisine AFFILIATED GROUP LLCChef de CuisineSpringfield, MAYou will thrive in a fast-paced environment and dedicate time to expanding our clientele base to establish the restaurant's brand and reputation. Previous experience in culinary arts, cooking, or other related fields.
NewBanquet Chef Merlot on the Water LLCBanquet ChefBroad Brook, CTYou will have flexible hours for prep, event days are long but scheduled through the end of the year. We have an established menu with signature dishes but are expanding with new and fun recipes.
NewChef de Cuisine AramarkChef de CuisineSpringfield, MA$70,000–$75,000 / yearThe Aramark Chef de Cuisine at Western New England University is the lead culinary person responsible for supervising all culinary operations for a location. BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources.
NewRestaurant Manager Gecko Hospitality (Brian Blum)Restaurant ManagerWaterford, CT$60,000–$70,000 / yearCovering MA, NH, ME, VT, RI, and CT, the branch connects top-tier management and executive talent with leading hospitality organizations.\r\n\r\nLed by experienced former hospitality operators, including Franchise Partners Evan Kaplan and Brian Blum, the New England team leverages their firsthand industry knowledge to carefully assess candidates for both operational competency and cultural fit.\r\n\r\nKey Focus Areas:\r\n\r\nTarget Sectors: Restaurants (quick service to fine dining), hotels, resorts, private clubs, casinos, catering, and corporate dining.\r\nRoles Services: Executive search, talent strategy, organizational design, and leadership pipeline development.\r\n\r\nOperating exclusively within the hospitality niche, the firm provides customized, relationship-driven recruitment solutions that accelerate business performance and advance professional careers.
Executive Chef | Full Time | The Bushnell Oak View GroupExecutive Chef | Full Time | The BushnellHartford, Connecticut$90,000–$100,000The 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/Signing Bonus Eligible Trinity Health CorporationExecutive Chef Food & Nutrition - Relocation Assistance Available/Signing Bonus EligibleHartford, CT$66,309–$99,464 / yearUnder 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 Schloss-Pitality LLCExecutive ChefWallingford, CTFull timeIn this role, you’ll be responsible for creating innovative menus, preparing delicious meals, and overseeing all aspects of the kitchen. Maintain appropriate levels of inventory and negotiate with vendors to get high-quality products at the best price.
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.
Sous Chef Redd HospitalitySous ChefHartford, CTJoin our team where your culinary expertise will be valued, and your contributions will help shape an exceptional dining experience for our guests. This role is perfect for someone who thrives in a fast-paced environment and is eager to contribute to menu planning and kitchen management.
Sous Chef Waterford Hotel GroupSous ChefHartford, CTThis position plays a critical role in maintaining operational excellence and ensuring every kitchen area—including the production line, both dishwashing operations, and the employee cafeteria—is fully prepared for the next day's service through consistent execution of all closing procedures. Communicate all menu changes, daily features, limited availability, and 86'd items promptly to Front of House management and service teams to ensure accurate guest communication and prevent service disruptions.
Traveling Executive Chef - Massachusetts, Connecticut, Maine, Rhode Island & New York Compass Group USA IncTraveling Executive Chef - Massachusetts, Connecticut, Maine, Rhode Island & New YorkHartford, CT$75,000–$90,000 / yearThe Traveling Executive Chef provides short‑term and long‑term support to multiple hospital locations, including new account openings, interim leadership coverage, performance improvement initiatives, and operational stabilization. We are seeking a Traveling Executive Chef to deliver culinary leadership and operational expertise across acute care healthcare facilities throughout Massachusetts, Connecticut, Maine, Vermont, Rhode Island, and New York.
Executive Chef Compass Group USA IncExecutive 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.
NewSOUS CHEF (FULL TIME) Chartwells HESOUS CHEF (FULL TIME)Hamden, CT$22–$25 / hourBecause this position requires you to perform services in an educational facility, there may be periods when the Company does not require you to perform work (such as winter and summer breaks when food service needs decline or cease). Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements.
Senior Executive Chef Compass Group USA IncSenior Executive ChefHartford, CT$105,000–$120,000 / yearExecutive Chef, you will lead culinary operations for an 867-bed hospital, overseeing production of approximately 2,400 patient meals daily through two kitchens, including a dedicated Orthopedic Institute kitchen. 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.
Sous Chef TroonSous ChefBloomfield, ConnecticutFounded 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.
Lionheart Country Club Sous Chef Bozzuto'sLionheart Country Club Sous ChefAvon, CTExperience: Preferred: Two (2) year experience as a high volume chef, country club setting or relevant experienceRequired: ServeSafe CertificationPreferred: Culinary degree or equivalent but not required. Position Overview: As 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.
Farmington Polo Club Sous Chef Bozzuto'sFarmington Polo Club Sous ChefFarmington, CTExperience: Preferred: Two (2) year experience as a high volume chef, country club setting or relevant experienceRequired: ServeSafe CertificationPreferred: Culinary degree or equivalent but not required. Position Overview: As 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.