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Chef Manager Jobs in Clinton, CT (NOW HIRING)

Barcelona Wine Bar

Sous Chef-New Haven

New Haven, CT · On-site

$62K - $68K/yr

Organize and manage the expo process in the kitchen * Uphold the standard of high-quality food ... Hours may vary if Chef must fill in for his/her colleagues or if emergencies arise * Position ...

Barcelona Wine Bar

Sous Chef-New Haven

New Haven, CT

$62K - $68K/yr

The Sous Chef makes sure that food quality and presentation are of the highest standards from ... Organize and manage the expo process in the kitchen * Uphold the standard of high-quality food ...

Sen Restaurant

Sous Chef

Sag Harbor, NY · On-site

$70K - $80K/yr

Paid time off Sen Restaurant is looking for a strong Sous Chef to join our team for the summer season (May-September) in Sag Harbor. This role is ideal for a motivated cook ready to step into ...

Barcelona Wine Bar

Sous Chef-New Haven

New Haven, CT · On-site

$62K - $68K/yr

The Sous Chef makes sure that food quality and presentation are of the highest standards from ... Organize and manage the expo process in the kitchen * Uphold the standard of high-quality food ...

Hilton Mystic

Lead Banquet Chef

Madison, CT · On-site

$85 - $120/hr

Inventory & Cost Control -- Manage ordering, vendor relationships, portioning, and waste reduction ... As Lead Banquet Chef, you'll shape the culinary identity of weddings, milestone celebrations, and ...

Distinctive Hospitality Group

Lead Banquet Chef

Madison, CT · On-site

$90 - $110/hr

Inventory & Cost Control -- Manage ordering, vendor relationships, portioning, and waste reduction ... As Lead Banquet Chef, you'll shape the culinary identity of weddings, milestone celebrations, and ...

Skybokx 109

Lead Banquet Chef

Madison, CT · On-site

$90 - $130/hr

Inventory & Cost Control -- Manage ordering, vendor relationships, portioning, and waste reduction ... As Lead Banquet Chef, you'll shape the culinary identity of weddings, milestone celebrations, and ...

Barcelona Wine Bar

Sous Chef-New Haven

New Haven, CT · On-site

$62K - $68K/yr

The Sous Chef makes sure that food quality and presentation are of the highest standards from ... Organize and manage the expo process in the kitchen * Uphold the standard of high-quality food ...

Madison Beach Hotel

Lead Banquet Chef

Madison, CT

Inventory & Cost Control -- Manage ordering, vendor relationships, portioning, and waste reduction ... As Lead Banquet Chef, you'll shape the culinary identity of weddings, milestone celebrations, and ...

Madison Beach Hotel

Lead Banquet Chef

Madison, CT · On-site

Inventory & Cost Control -- Manage ordering, vendor relationships, portioning, and waste reduction ... As Lead Banquet Chef, you'll shape the culinary identity of weddings, milestone celebrations, and ...

Madison Beach Hotel

Lead Banquet Chef

Madison, CT · On-site

Inventory & Cost Control -- Manage ordering, vendor relationships, portioning, and waste reduction ... As Lead Banquet Chef, you'll shape the culinary identity of weddings, milestone celebrations, and ...

Solstice at Groton

Culinary Services Manager

Groton, CT · On-site

$65K/yr

Manage vendor relationships and food service agreements * Support scheduling, onboarding, and training of kitchen staff * Monitor monthly expenditures and manage budget performance Qualifications

Madison Beach Hotel

Lead Banquet Chef

Madison, CT · On-site

Inventory & Cost Control - Manage ordering, vendor relationships, portioning, and waste reduction ... As Lead Banquet Chef, you'll shape the culinary identity of weddings, milestone celebrations, and ...

Madison Beach Hotel

Lead Banquet Chef

Madison, CT

Inventory & Cost Control -- Manage ordering, vendor relationships, portioning, and waste reduction ... As Lead Banquet Chef, you'll shape the culinary identity of weddings, milestone celebrations, and ...

American Cruise Lines

Sous Chef

Guilford, CT · On-site

$50K - $68K/yr

Sous Chef American Cruise Lines, the largest cruise line operating exclusively within the United ... ServSafe Manager Certification strongly preferred. * Familiar with food safety standards. * Must ...

American Cruise Lines

Sous Chef

Old Saybrook, CT · On-site

$50K - $68K/yr

Sous Chef American Cruise Lines, the largest cruise line operating exclusively within the United ... ServSafe Manager Certification strongly preferred. * Familiar with food safety standards. * Must ...

American Cruise Lines

Sous Chef

Old Saybrook, CT · On-site

$50K - $68K/yr

Sous Chef American Cruise Lines, the largest cruise line operating exclusively within the United ... ServSafe Manager Certification strongly preferred. * Familiar with food safety standards. * Must ...

American Cruise Lines

Sous Chef

Guilford, CT

$50K - $68K/yr

Sous Chef American Cruise Lines, the largest cruise line operating exclusively within the United ... ServSafe Manager Certification strongly preferred. * Familiar with food safety standards. * Must ...

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Showing results 21-40

All JobsChef JobsChef Manager JobsChef Manager Jobs in Clinton, CT

Chef Manager information

See Clinton, CT salary details

$29.1K

$60.3K

$86.4K

How much do chef manager jobs pay per year?

As of Sep 6, 2026, the average yearly pay for chef manager in Clinton, CT is $60,289.00, according to ZipRecruiter salary data. Most workers in this role earn between $49,400.00 and $70,100.00 per year, depending on experience, location, and employer.

What is a chef manager?

A Chef Manager is a culinary professional responsible for both the preparation of food and the management of kitchen operations. They oversee menu planning, ingredient sourcing, food safety, and staff supervision, ensuring that the kitchen runs efficiently and meets quality standards. Chef Managers often balance hands-on cooking with administrative duties like budgeting, scheduling, and inventory control. Their role is essential in restaurants, catering companies, and institutional kitchens to guarantee consistent and high-quality food service.

What is a chef manager?

A chef manager is a supervisor in the kitchen area of a restaurant. As a chef manager, you are responsible for helping the kitchen staff perform efficiently. Your duties include establishing standard menu options and recipes, ordering the food and supplies necessary to make these dishes, and overseeing kitchen and line staff by hiring, firing, and training team members as required. Qualifications for this career include extensive kitchen experience and leadership skills.

What are the key skills and qualifications needed to thrive as a chef manager, and why are they important?

To thrive as a Chef Manager, you need strong culinary expertise, menu planning skills, and experience in kitchen operations, often supported by a culinary degree or relevant certifications. Familiarity with inventory management systems, food safety standards, and cost control software is typically required. Leadership, communication, and time management are crucial soft skills for effectively managing kitchen staff and ensuring smooth service. These skills are vital for maintaining high food quality, operational efficiency, and a positive team environment.

How does a chef manager balance culinary creativity with administrative responsibilities in their daily role?

As a Chef Manager, you will need to juggle hands-on food preparation and menu development with tasks like staff scheduling, inventory control, and budgeting. This balance often means dividing your day between the kitchen and the office, ensuring food quality and safety standards are met while also keeping operations efficient and cost-effective. Collaboration with kitchen staff, front-of-house teams, and suppliers is key to maintaining smooth service and meeting customer expectations. Developing strong organizational and communication skills will help you thrive in this dynamic environment.

What is the difference between Chef Manager vs Sous Chef?

AspectChef ManagerSous Chef
CredentialsCulinary degree or equivalent, culinary certificationsCulinary degree or equivalent, culinary certifications
Work EnvironmentOversees kitchen operations, manages staff, plans menusAssists head chef, supervises kitchen staff, prepares dishes
Employer & Industry UsageHotels, restaurants, catering services, healthcare facilitiesRestaurants, hotels, catering, institutional kitchens
Primary ResponsibilitiesKitchen management, menu planning, staff supervisionFood preparation, supporting head chef, quality control

The main difference between a Chef Manager and a Sous Chef is that the Chef Manager has broader responsibilities including managing the entire kitchen operation, staff, and menu planning, while the Sous Chef primarily supports the head chef with food preparation and kitchen supervision. Both roles require culinary credentials and are common in similar work environments, but the Chef Manager holds a more managerial position.

How much does a chef manager earn?

A chef manager's salary typically ranges from $45,000 to $75,000 annually, depending on experience, location, and the size of the establishment. They often oversee kitchen staff, manage food quality, and handle administrative tasks, which can influence compensation levels.
More about Chef Manager jobs

What are the most commonly searched types of Chef jobs in Clinton, CT?

The most popular types of Chef jobs in Clinton, CT are:

What are popular job titles related to Chef Manager jobs in Clinton, CT?

For Chef Manager jobs in Clinton, CT, the most frequently searched job titles are:

What cities near Clinton, CT are hiring for Chef Manager jobs?

Cities near Clinton, CT with the most Chef Manager job openings:

Chef Manager jobs near you
Infographic showing various Chef Manager job openings in Clinton, CT as of August 2026, with employment types broken down into 100% Full Time. Highlights an 100% In-person job distribution, with an average salary of $60,289 per year, or $29 per hour.

Sous Chef-New Haven

Barcelona Wine Bar

New Haven, CT • On-site

$62K - $68K/yr

Full-time

Re-posted 24 days ago

Barcelona Wine Bar rating

6.4

Company rating: 6.4 out of 10

Based on 5 frontline employees who took The Breakroom Quiz

Job description

Description:

Working directly under the Executive Chef, the Sous Chef is responsible for planning and directing food preparation in the kitchen. He/she supervises other kitchen staff, keeps abreast of any problems that arise in the kitchen and seizes control of a situation at a moment’s notice. The Sous Chef makes sure that food quality and presentation are of the highest standards from kitchen to the table.

Responsibilities:

  • Commit to passionately, intensely, uncompromisingly humble hospitality and high-quality guest experience
  • Work with the executive chef to produce diversified menu items in accordance with the restaurant’s policy and vision
  • Monitor the hygiene and food safety standards of all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchen
  • Handle volume and stress with poise and finesse
  • Organize and manage the expo process in the kitchen
  • Uphold the standard of high-quality food above all else
  • Understand that simple, rustic, authentic food takes as much – if not more – talent as dainty colors pooled in the middle of a big plate

Skills:

  • Share the passion for food, wine and the guest experience
  • Ability to maintain a close relationship with the people that grow, forage, fish and fabricate our ingredients, making sure their standards are as high as ours
  • Excellent time manageability skills
  • Active listening and learning skills
  • Ability to teach techniques and strategies to those under you
  • Basic computer skills for menu building

Working Conditions

  • Be able to withstand the pressure and strain of working in close quarters
  • Hours may vary if Chef must fill in for his/her colleagues or if emergencies arise
  • Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion
  • Work with hot, cold, and hazardous equipment

Education/Experience:

  • 1-3 years of high volume kitchen experience
  • Culinary degree preferred
Requirements:


What Barcelona Wine Bar employees say

Pay

Hours and flexibility

Workplace

Get the full story on Breakroom

Barcelona Wine Bar logo

About Barcelona Wine Bar

Sourced by ZipRecruiter

Barcelona Restaurant and Wine Bar is an award-winning Spanish tapas restaurant group. Barcelona was begun in 1995 by Sasa Mahr-Batuz, based on his memories of years of living in Spain and Portugal, and Andy Pforzheimer, based on his 20 years as a chef at world-famous restaurants in France, California and New York. Beginning with a tiny, 38-seat wine bar they set out to recreate the feel and the look of an evening in Barcelona. They worked hard and made no compromises to achieve their aims: sophisticated décor that evoked Milan, SoHo, or Rio de Janeiro. Simple, flavor-filled dishes redolent with olive oil, lemon, smoky paprika. A comprehensive list of wines by the glass from around the world, with an emphasis on the lesser-known regions of Spain and Portugal. They were guided not by any places that existed at the time, but only by what they liked, and the way they liked it.

Industry

Alcoholic beverages wholesalers

Company size

501 - 1,000 Employees

Headquarters location

Norwalk, CT, US

Social media

Twitter

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