Top 69 Chef manager Jobs in Southington, Ct

Executive Chef
Culinour —Derby, CT
- $85,000 - $100,000 a year
- Full-time
- ServSafe
- Customer service
- Research
Executive Sous Chef - Farmington
Advanced Hospitality —Farmington, CT
- From $70,000 a year
- Weekends as needed
- Spanish
- ServSafe
- English
- Disability insurance
- Health insurance
Quick Apply
Executive Chef Manager - New Britain School Nutrition
Whitsons Culinary Group —New Britain, CT
- $90,000 - $100,000 a year
- Extended hours
- School experience
- ServSafe
- Mid-level
- Health insurance
- Dental insurance
Quick Apply
Multi-Unit Executive Chef, Schwarzman Center
Yale University —New Haven, CT
- $82,000 - $131,500 a year
- Full-time
- Background check
- 5 years
- University
Chef Manager - New Britain School Nutrition
Whitsons Culinary Group —New Britain, CT
- $75,000 a year
- Extended hours
- School experience
- ServSafe
- Mid-level
- Health insurance
- Dental insurance
Quick Apply
SR. CHEF MANAGER - FARMINGTON, CT
Eurest —Farmington, CT
- $82,000 - $85,000 a year
- Full-time
- ServSafe
- 5 years
- Computer literacy
- Commuter assistance
- Paid parental leave
Quick Apply
Executive Chef – Private Country Club
Golf Club of Avon —Avon, CT
- $125,000 - $140,000 a year
- Weekends as needed
- Background check
- ServSafe
- Experience equivalent to degree accepted
- Relocation assistance
- Health insurance
Quick Apply
3d
Executive Chef 4
Sodexo —West Haven, CT
- $103,445 - $133,870 a year
- Full-time
- 5 years
- University
- Bachelor's degree
- Paid holidays
- Health insurance
Head Cook (37.5 Hour) - Valley View Café (Office/On-site)
State of Connecticut - Department of Mental Health & Addiction Services —Middletown, CT
- $56,854 - $73,827 a year
- Urgently hiring
- ServSafe
- Fast casual restaurant
- Writing skills
11d
EXECUTIVE CHEF III - QUINNIPIAC UNIVERSITY (YORK HILL CAMPUS)
Chartwells HE —Hamden, CT
- $65,000 - $75,000 a year
- Full-time
- Background check
- ServSafe
- Customer service
- Commuter assistance
- Paid parental leave
Quick Apply
Head Chef/Kitchen Manager
Rose Vineyards and Winery —North Branford, CT
- $65,000 - $75,000 a year
- Full-time
- No background check
- Restaurant management
- Mid-level
- Paid time off
Quick Apply
Lead Line Cook/Sous Chef
The Smithy —New Preston Marble Dale, CT
- $25 - $35 an hour
- Full-time
- Mid-level
- Supervising experience
- In-person
- 401(k)
- 401(k) matching
Quick Apply
12d
Executive Sous Chef - Newington
Sally’s Apizza —Newington, CT
- From $70,000 a year
- Weekends as needed
- Hospitality
- Spanish
- ServSafe
- Disability insurance
- Health insurance
Quick Apply
Executive Sous Chef - Farmington
Sally’s Apizza —Farmington, CT
- From $70,000 a year
- Weekends as needed
- Hospitality
- Spanish
- ServSafe
- Disability insurance
- Health insurance
Quick Apply
SENIOR EXECUTIVE CHEF
Morrison Healthcare —Hartford, CT
- $105,000 - $120,000 a year
- Full-time
- Background check
- Hospital
- ServSafe
- Paid training
- Commuter assistance
Quick Apply
2d
EXECUTIVE CHEF III - QUINNIPIAC UNIVERSITY
Chartwells HE —Hamden, CT
- $65,000 - $75,000 a year
- Full-time
- Background check
- ServSafe
- Customer service
- Commuter assistance
- Paid parental leave
Quick Apply
Executive Chef
Brady's On Church —Naugatuck, CT
- $70,000 - $80,000 a year
- Full-time
- Background check
- Casual dining restaurant
- Culinary experience
Quick Apply
Executive Sous Chef - Newington
Advanced Hospitality —Newington, CT
- From $70,000 a year
- Weekends as needed
- Spanish
- ServSafe
- English
- Disability insurance
- Health insurance
Quick Apply
Kitchen Manager
Sliders Grill & Bar —Plantsville, CT
- Full-time
- 5 years
- Ability to lift 50 pounds
- Guest services
Quick Apply
Lead Cook - Cafeteria
Bristol Public Schools —Bristol, CT
- 8 hour shift
- Computer literacy
- Basic math
- High school diploma or GED

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Executive Chef

Culinour
Derby, CT

Apply Now

Job Details

Full-time
$85,000 - $100,000 a year

Qualifications

Vendor relationship building
Kitchen health and safety standards
Food service health code compliance
ServSafe
Safety regulations
Production safety compliance
Food sanitation practices
Change management
Industry trends
Research regulatory compliance
Business operations
Technical Proficiency
Senior leadership

Full Job Description

We are looking for a results-driven, vision-oriented, and operations-focused Executive Chef. This will be a leadership position within a client facility, responsible for developing and executing culinary solutions to meet and exceed customer needs and tastes. This pivotal role’s contributions will be a significant factor in customer satisfaction and driving long-term, thriving customer relationships. This role combines expertise in the delivery of innovative culinary programs and hospitality services with executive management skills to ensure all culinary experiences inspire and delight our customers while meeting the highest standards of quality, innovation, and satisfaction.

This role reports to the Director of Hospitality (General Manager) with a dotted line to the Chief Culinary Officer.

Key Responsibilities:

Design and prepare high-quality, well-balanced meals that meet patient dietary needs, ensuring consistency in flavor, presentation, and adherence to approved menus. Oversee daily kitchen operations to maintain safety, efficiency, and compliance with health department sanitation standards.
Supervise, train, and develop culinary team members in best-practice food production techniques, proper food handling, and recipe execution. Conduct daily huddles, team meetings, and maintain accurate staff records, including training, performance, and shift documentation. Foster a professional, positive, and hospitality-driven work environment that supports team morale and exceptional service.
Manage food production through batch cooking, quality control, and timely meal service. Ensure proper portioning, temperature accuracy, and accommodation of dietary restrictions and patient preferences. Support inventory management by monitoring stock levels, ordering and receiving products, and predicting production needs to meet food and labor targets.
Collaborate with kitchen leadership, servers, and cross-functional teams to ensure seamless service and elevated guest satisfaction. Maintain strong relationships with client partners, communicating regional culinary trends and supporting sourcing strategies that align with organizational values and community-based food systems. Work with culinary leadership, supply chain partners, and Chef Council to identify innovative sourcing opportunities and strengthen regional supplier partnerships.
Participate in required facility training, lead staff development, and support state and federal compliance. Assist in daily kitchen functions and serve as the Dining Supervisor when needed. Regularly engage with industry peers, culinary institutions, and influential chefs to stay informed of emerging trends and elevate program quality.

Job Requirements:

Minimum of 7 years of relevant professional experience with 3 years' experience in a management or leadership role.
Culinary Expertise: Proficient in food preparation techniques, flavor combinations, and cooking methods. Knowledge of various cuisines, culinary techniques, and the latest food trends. ACF or CIA certification is preferred
Operations: Knowledge of and ability to research regulations, procedures, or technical reference materials relating to relevant operational requirements
Leadership Skills: Strong leadership experience and ability to implement and manage change
Time Management: Efficiently manage kitchen operations during peak hours.
Adaptability: Willingness to adjust to changing circumstances and customer preferences.
Food Safety Knowledge: Familiarity with health and safety regulations. Serv Safe Certified.
Creativity: Bring fresh ideas to the table.
Communication: Demonstrated effective communication and organizational skills
Technology: Proficient in culinary software tools or ability to easily learn and deploy
Ability to stand for extended periods.
Ability to work in a high-temperature environment.
Capable of lifting heavy equipment and ingredients up to 50 pounds.
Periodic travel may be required for training and to support the broader enterprise.

Culinour® 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. Phoenix3 is a team of business builders, disruptors, entrepreneurs, and experienced operators, providing direction, resources, and capital from decades of successful leadership in these market spaces. More information about Phoenix3 Collective can be found at www.phx3.com.

Don’t meet ALL the requirements but think you have the ability and determination to have an impact in this role? Let us know! Data shows that diverse candidates may be less likely to apply when they do not think they meet all the job requirements, but very few successful candidates possess all the requested skills and experiences. We are a culture of learners, and we want culture accelerators who are willing to learn and grow. If you think that is you and this role fits with your career aspirations, give it a shot!

Apply Now

Refine Your Search

chef manager jobs in southington, ct

Executive Chef

Executive Sous Chef - Farmington

Executive Chef Manager - New Britain School Nutrition

Multi-Unit Executive Chef, Schwarzman Center

Chef Manager - New Britain School Nutrition

SR. CHEF MANAGER - FARMINGTON, CT

Executive Chef – Private Country Club

Executive Chef 4

Head Cook (37.5 Hour) - Valley View Café (Office/On-site)

EXECUTIVE CHEF III - QUINNIPIAC UNIVERSITY (YORK HILL CAMPUS)

Head Chef/Kitchen Manager

Lead Line Cook/Sous Chef

Executive Sous Chef - Newington

Executive Sous Chef - Farmington

SENIOR EXECUTIVE CHEF

EXECUTIVE CHEF III - QUINNIPIAC UNIVERSITY

Executive Chef

Executive Sous Chef - Newington

Kitchen Manager

Lead Cook - Cafeteria

I want to receive the latest job alert for chef manager in southington, ct

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