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Chef Manager Jobs in Meriden, CT (NOW HIRING)

ACOG LLC

Grill & Banquet Chef

Oxford, CT · On-site

Additional kitchen staff needs are determined between the Chef and General Manager based on daily demand (with respect to golf and event reservations). One or more hands are usually available for ...

Auberge Collection

Junior Sous Chef

Washington, CT · On-site

$49K - $67K/yr

... management. * Collaborate with the Executive Chef to create and refine menus, incorporating seasonal ingredients, culinary trends, and guest preferences. * Oversee food preparation activities ...

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 ...

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 ...

ACOG LLC

Grill & Banquet Chef

Oxford, CT · On-site

$55K/yr

Additional kitchen staff needs are determined between the Chef and General Manager based on daily demand (with respect to golf and event reservations). One or more hands are usually available for ...

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 ...

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 ...

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 ...

Compass Group

SOUS CHEF

Hartford, CT

$50K - $68K/yr

Key Responsibilities * Assist the Sr. Executive Chef in managing daily food production for patient dining, retail, and catering operations. * Ensure food is prepared and presented according to ...

Compass Group

SOUS CHEF

Hartford, CT · On-site

$50K - $68K/yr

Key Responsibilities * Assist the Sr. Executive Chef in managing daily food production for patient dining, retail, and catering operations. * Ensure food is prepared and presented according to ...

Burtons Grill & Bar

Executive Chef

South Windsor, CT · On-site

$75K - $90K/yr

Minimum 2 years of Executive Chef or Kitchen Manager experience in an upscale, polished casual, or fine dining restaurant with annual sales of $5M+ * Strong leadership skills and a solid ...

Barcelona Wine Bar

Sous Chef-West Hartford

Hartford, 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 ...

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 ...

Duncaster Inc

Executive Sous Chef

Bloomfield, CT · On-site

$65K/yr

Overview Reporting to the Executive Chef, the Executive Sous Chef assists in managing all kitchen operations, including staff supervision, menu execution, food production, and the overall guest ...

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 ...

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All JobsChef JobsChef Manager JobsChef Manager Jobs in Meriden, CT

Chef Manager information

See Meriden, CT salary details

$28.9K

$59.8K

$85.8K

How much do chef manager jobs pay per year?

As of Sep 6, 2026, the average yearly pay for chef manager in Meriden, CT is $59,837.00, according to ZipRecruiter salary data. Most workers in this role earn between $49,000.00 and $69,600.00 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 Meriden, CT?

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

What job categories do people searching Chef Manager jobs in Meriden, CT look for?

The top searched job categories for Chef Manager jobs in Meriden, CT are:

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

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

Chef Manager jobs near you
Infographic showing various Chef Manager job openings in Meriden, CT as of August 2026, with employment types broken down into 79% Full Time, 20% Part Time, and 1% Contract. Highlights an 87% Physical, 2% Hybrid, and 11% Remote job distribution, with an average salary of $59,837 per year, or $28.8 per hour.

Grill & Banquet Chef

ACOG LLC

Oxford, CT • On-site

Full-time

Re-posted 28 days ago

Job description

Description

Grill and Banquet Chef

50+ hours per week during golf season. Year-round position.


About Us: The Golf Club at Oxford Greens is seeking an EXPERIENCED Grill and Banquet Chef to join our kitchen. Our club offers a dynamic work environment catering to daily grill customers, large banquets, and various golf events. We are looking for a dedicated chef who is adaptable, has a strong work ethic, and excels in both slow and fast-paced settings.


On a daily basis, the kitchen runs as a one-man operation. Additional kitchen staff needs are determined between the Chef and General Manager based on daily demand (with respect to golf and event reservations). One or more hands are usually available for banquet events.


Schedule: The kitchen is open daily 11am-7pm, with varying hours on banquet and event days (2-3 banquet events per week, on average, May-September). The Grill & Banquet Chef is expected to work 6 days per week in-season.


Compensation: $55,000+ based on experience. Medical Insurance is available.


Responsibilities


Daily Operations:


- Prepare and cook food for daily customers with consistency and quality.

- Operate all cooking equipment including ovens, fryers, grill and stove tops, sandwich and salad lines, etc...

- Maintain an appealing and cost-effective menu.


Banquet and Event Catering:


- Plan, prepare, and cook meals for large banquets and events.

- Collaborate with event coordinators to ensure smooth execution of catering services.


Kitchen Management:


- Order food supplies and manage inventory control.

- Maintain a clean, organized, and safe kitchen environment.

- Ensure compliance with food safety regulations at all times.

- Execute club menu consistent with brand guidelines.


Leadership and Training:


- Lead, train, and supervise kitchen staff to ensure high performance and teamwork.

- Foster a positive and efficient working atmosphere in the kitchen.


How to Apply: Interested candidates are invited to submit their resume and a cover letter detailing their relevant experience and why they are a perfect fit for this role. An in-person interview and live cooking demonstration will be required. References and descriptive resume required.

Requirements


- Proven experience in a similar role, including grill cooking and banquet preparation.

- Strong knowledge of food ordering, inventory control, and kitchen management.

- Excellent culinary skills and attention to detail.

- Ability to work in both slow and fast-paced environments.

- Flexibility to work varied hours based on the event schedule.

- Minimum commitment of 50 hours per week during the golf season.

- A "no job is too small" attitude with the ability to adapt to changing demands.

- Strong leadership and team management skills.

- Food Safe Handling Certification required (Reimbursable)


Work Environment:


- Varied pace of work from day-to-day golf customer service to large tournament and banquet events.

- Collaborative and supportive team environment.


Working Conditions:


- Physical activity including long periods (6-8 hours) of standing, walking, bending, and, scooping.

- The employee will be required regularly to reach with arms and hands

- The employee occasionally will be required to lift up to 30lbs.

- Use of sight, reading, wrist movement to serve meals and beverages, operate food service equipment and clean

food service areas

- Specific vision abilities include close, distance, color, and peripheral vision, and depth perception

- Noise level is moderate to loud

- Work extended hours during golf and holiday

Apply