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Chef Jobs in Orange, CT (NOW HIRING)

Barcelona Wine Bar

Sous Chef-New Haven

New Haven, CT · On-site

$62K - $68K/yr

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 ...

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 kitchen to the table. Responsibilities: * Commit to passionately, intensely, uncompromisingly humble ...

The Inn at Pound Ridge

Chef de Partie

Pound Ridge, NY · On-site

$20/hr

The Inn at Pound Ridge by Jean-Georges in WESTCHESTER NY seeking Chef de Partie. *NOTE THIS PROPERTY IS NOT IN NEW YORK CITY* The entire Culinary team must understand and implement the standards 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 States, is seeking talented Sous Chefs to join our team for the 2026 season. Our modern riverboats 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 kitchen to the table. Responsibilities: * Commit to passionately, intensely, uncompromisingly humble ...

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 States, is seeking talented Sous Chefs to join our team for the 2026 season. Our modern riverboats and ...

Palmer's Market

Executive Sous Chef

Darien, CT · On-site

$67K - $86K/yr

Palmer's Market is looking for a rockstar Executive Sous Chef to bring leadership, hustle, and heart to our growing culinary team. This is more than a kitchen job - it's a chance to be part of a ...

JEAN-GEORGES MANAGEMENT

Chef de Partie

Pound Ridge, NY · On-site

$20/hr

The Inn at Pound Ridge by Jean-Georges in WESTCHESTER NY seeking Chef de Partie. *NOTE THIS PROPERTY IS NOT IN NEW YORK CITY* The entire Culinary team must understand andimplement the standards and ...

Barcelona Wine Bar

Sous Chef-New Haven

New Haven, CT · On-site

$62K - $68K/yr

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 ...

ACOG LLC

Grill & Banquet Chef

Oxford, CT · On-site

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 ...

ACOG LLC

Grill & Banquet Chef

Oxford, CT · On-site

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 ...

Hilton Mystic

Lead Banquet Chef

Madison, CT · On-site

$85 - $120/hr

Join Our Culinary Team as the Lead Banquet Chef The Lead Banquet Chef oversees all culinary operations for banquets and special events at the Madison Beach Hotel, a luxury beachfront property known ...

New

Skybokx 109

Lead Banquet Chef

Madison, CT · On-site

$90 - $130/hr

Join Our Culinary Team as the Lead Banquet Chef The Lead Banquet Chef oversees all culinary operations for banquets and special events at the Madison Beach Hotel, a luxury beachfront property known ...

New

The Inn at Pound Ridge

Chef de Partie

Pound Ridge, NY

$20/hr

The Inn at Pound Ridge by Jean-Georges in WESTCHESTER NY seeking Chef de Partie. *NOTE THIS PROPERTY IS NOT IN NEW YORK CITY* The entire Culinary team must understand andimplement the standards and ...

Distinctive Hospitality Group

Lead Banquet Chef

Madison, CT · On-site

$90 - $110/hr

Join Our Culinary Team as the Lead Banquet Chef The Lead Banquet Chef oversees all culinary operations for banquets and special events at the Madison Beach Hotel, a luxury beachfront property known ...

New

ACOG LLC

Grill & Banquet Chef

Oxford, CT · On-site

$55K/yr

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 ...

Madison Beach Hotel

Lead Banquet Chef

Madison, CT · On-site

Join Our Culinary Team as the Lead Banquet Chef The Lead Banquet Chef oversees all culinary operations for banquets and special events at the Madison Beach Hotel, a luxury beachfront property known ...

Madison Beach Hotel

Lead Banquet Chef

Madison, CT

Join Our Culinary Team as the Lead Banquet Chef The Lead Banquet Chef oversees all culinary operations for banquets and special events at the Madison Beach Hotel, a luxury beachfront property known ...

Madison Beach Hotel

Lead Banquet Chef

Madison, CT · On-site

Join Our Culinary Team as the Lead Banquet Chef The Lead Banquet Chef oversees all culinary operations for banquets and special events at the Madison Beach Hotel, a luxury beachfront property known ...

Madison Beach Hotel

Lead Banquet Chef

Madison, CT · On-site

Join Our Culinary Team as the Lead Banquet Chef The Lead Banquet Chef oversees all culinary operations for banquets and special events at the Madison Beach Hotel, a luxury beachfront property known ...

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All JobsChef JobsChef Jobs in Orange, CT

Chef information

See Orange, CT salary details

$10

$26

$47

How much do chef jobs pay per hour?

As of Sep 4, 2026, the average hourly pay for chef in Orange, CT is $26.37, according to ZipRecruiter salary data. Most workers in this role earn between $18.03 and $33.22 per hour, depending on experience, location, and employer.

What does a chef do?

A chef is a professional cook who is responsible for preparing meals, developing menus, and overseeing kitchen operations in restaurants, hotels, or other food establishments. Chefs ensure food quality, safety, and presentation standards are met, and often manage other kitchen staff. Their duties may include ordering ingredients, maintaining inventory, and creating new recipes. Chefs may specialize in specific types of cuisine or cooking techniques. They play a key role in delivering a memorable dining experience.

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

To thrive as a Chef, you need strong culinary skills, creativity in menu development, and comprehensive knowledge of food safety standards, typically supported by culinary school training or relevant experience. Familiarity with commercial kitchen equipment, recipe management software, and food hygiene certifications (such as ServSafe) is highly valuable. Exceptional organizational ability, teamwork, and leadership are critical soft skills for managing kitchen staff and maintaining a positive work environment. These competencies are essential for delivering high-quality dishes efficiently, ensuring kitchen safety, and running a successful culinary operation.

What are common challenges chefs face in maintaining consistency across dishes and shifts?

Chefs often encounter challenges in ensuring that every dish meets the restaurant’s quality and presentation standards, particularly when managing a team with varying skill levels or during busy service periods. Maintaining consistency requires strong communication, standardized recipes, and rigorous training for all kitchen staff. Additionally, chefs must monitor ingredient quality and adapt quickly to supply changes, all while leading by example to uphold the restaurant’s reputation. Overcoming these challenges is key to delivering a reliable dining experience and building trust with patrons.

What is the difference between Chef vs Cook?

AspectChefCook
CredentialsFormal culinary training or certifications often preferredMinimal formal training, on-the-job experience common
Work EnvironmentProfessional kitchens, restaurants, hotelsVaries from home kitchens to restaurants, catering
Job ResponsibilitiesMenu planning, supervising kitchen staff, quality controlFood preparation, cooking, basic kitchen tasks
Industry UsageHigh-end restaurants, culinary institutionsWidespread across all food service settings

While both chefs and cooks work in kitchens and prepare food, chefs typically have formal training, oversee kitchen operations, and work in professional or upscale environments. Cooks usually focus on food preparation and cooking tasks, often with less formal education, and work in a variety of settings. The role of a chef involves leadership and menu development, whereas a cook primarily executes recipes and prepares dishes.

Is 25 too late to become a chef?

Becoming a chef at 25 is not too late, as many chefs start their careers in their twenties or later. Success in the culinary industry depends on skills, training, and experience, which can be gained through culinary schools, apprenticeships, or on-the-job training at any age.
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Infographic showing various Chef job openings in Orange, CT as of August 2026, with employment types broken down into 72% Full Time, 26% Part Time, 1% Temporary, and 1% Contract. Highlights an 98% Physical, 1% Hybrid, and 1% Remote job distribution, with an average salary of $54,846 per year, or $26.4 per hour.

Sous Chef-New Haven

Barcelona Wine Bar

New Haven, CT • On-site

$62K - $68K/yr

Full-time

Re-posted 22 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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