Executive Sous Chef - South Norwalk Advanced HospitalityExecutive Sous Chef - South NorwalkSouth Norwalk, CTJOB 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.
NewEXECUTIVE CHEF Compass Group North AmericaEXECUTIVE CHEFHartford, CT$75,000–$90,000 / yearWith four distinct operating companies - Morrison Living, Unidine, Coreworks, and The Hub, we are shaping the industry's future leaders with a culture of service focused on elevated hospitality for community living across the country. Bachelor's degree in Food Science, Nutrition, Culinary Arts or Hotel/Restaurant Management is highly desirable; having completed Certified Dietary Management program preferred.
Executive Chef BarTacoExecutive ChefWestport, CT$90,000–$95,000 / 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.
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 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.
NewExecutive Chef Compass Group USA IncExecutive ChefHartford, CT$75,000–$90,000 / yearWith four distinct operating companies- Morrison Living, Unidine, Coreworks, and The Hub, we are shaping the industry's future leaders with a culture of service focused on elevated hospitality for community living across the country. Bachelor's degree in Food Science, Nutrition, Culinary Arts or Hotel/Restaurant Management is highly desirable; having completed Certified Dietary Management program preferred.
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.
NewExecutive Chef-New Haven Barcelona Wine BarExecutive Chef-New HavenNew Haven, CT$90,000–$105,000 / yearThe Executive 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.
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 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.
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.
NewSous 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.
Sous Chef InvitedSous ChefMount Sinai, NYOur Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees.
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 Pizza Lyfe LlcSous ChefWestport, CTFull timeIn 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.
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.
Traveling Sous Chef - NY / CT Compass Group USA IncTraveling Sous Chef - NY / CTHartford, CT$80,000–$85,000 / yearThe Traveling Sous Chef provides culinary leadership and operational support across five healthcare food service accounts located throughout New York and Connecticut, including Poughkeepsie, NY; Carmel, NY; Danbury, CT; Sharon, CT; and Norwalk, CT. The Traveling Sous Chef partners closely with Executive Chefs and site leadership to ensure consistent food quality, regulatory compliance, patient satisfaction, and successful implementation of company culinary initiatives.
SOUS CHEF (FULL TIME) Compass Group North AmericaSOUS 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.
NewSOUS CHEF (FULL & PART TIME) Compass Group North AmericaSOUS 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.