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Executive Menu Jobs in Connecticut (NOW HIRING)

Duncaster Inc

Executive Sous Chef

Bloomfield, CT · On-site

$65K/yr

Menu planning, recipe development with fresh, contemporary, and healthy focus. * Establishes and reviews kitchen staff work schedules with Executive Chef to ensure proper coverage, with attention to ...

Quello

Executive Chef

Greenwich, CT

$80K - $110K/yr

All food menu items, specifications, and allergens. * Collaborate with the front-of-house team to ... Executive Sous Chef and other co-workers in menu preparation, service, and breakdown of function.

Red Heat Tavern

Executive Chef

South Windsor, CT · On-site

$75K - $90K/yr

Are you an Executive Chef with a passion for made-from-scratch food, premium ingredients, and ... With our legendary service and a chef-inspired menu, we've become a favorite destination for loyal ...

Red Heat American Tavern

Executive Chef

South Windsor, CT · On-site

$69K - $95K/yr

Are you an Executive Chef with a passion for made-from-scratch food, premium ingredients, and ... With our legendary service and a chef-inspired menu, we've become a favorite destination for loyal ...

Barcelona Wine Bar

Executive Chef-New Haven

New Haven, CT · On-site

$71K - $99K/yr

The Executive Chef will be responsible for creating the restaurant's menu and adjusting it depending on the seasonality or availability of food. Responsibilities: * Plan and direct food preparation ...

Barcelona Wine Bar

Executive Chef-New Haven

New Haven, CT · On-site

$90K - $105K/yr

The Executive Chef will be responsible for creating the restaurant's menu and adjusting it depending on the seasonality or availability of food. Responsibilities: * Plan and direct food preparation ...

Palmer's Market

Executive Sous Chef

Darien, CT · On-site

$67K - $86K/yr

Work side-by-side with the Executive Chef on menu development that excites and impresses. Leading The Team * Motivate, coach, and guide a team of kitchen staff - build a culture of pride, speed, and ...

Mohegan

Executive Sous Chef - Banquets

Uncasville, CT

$62K - $80K/yr

This position will closely assist alongside the Executive Chef in many administrative duties ... Participates in the preparation and delivery of menu-focus items to daily pre-service meetings

Compass Group

EXECUTIVE CHEF

Willimantic, CT · On-site

$67K - $93K/yr

The Executive Chef oversees menu development, food production, staff training, and operational efficiency while maintaining compliance with all healthcare and food safety guidelines. Location: 50-Bed ...

Compass Group

EXECUTIVE CHEF

Willimantic, CT · On-site

$67K - $93K/yr

The Executive Chef oversees menu development, food production, staff training, and operational efficiency while maintaining compliance with all healthcare and food safety guidelines. Location: 50-Bed ...

Compass Group

EXECUTIVE CHEF

Willimantic, CT

$67K - $93K/yr

The Executive Chef oversees menu development, food production, staff training, and operational efficiency while maintaining compliance with all healthcare and food safety guidelines. Location: 50-Bed ...

Dartcor

Executive Chef

Stamford, CT · On-site

$76K - $105K/yr

While part of the broader kitchen team at one of Dartcor's flagship properties, this Executive Chef ... Every menu, every dish, every detail is shaped around what makes this person feel genuinely taken ...

Dartcor

Executive Chef

Stamford, CT · On-site

$76K - $105K/yr

While part of the broader kitchen team at one of Dartcor's flagship properties, this Executive Chef ... Every menu, every dish, every detail is shaped around what makes this person feel genuinely taken ...

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Executive Menu information

What is the difference between Executive Menu vs Executive Assistant?

AspectExecutive MenuExecutive Assistant
Required credentialsTypically no formal credentials; experience in hospitality or food service preferredOften requires administrative certifications or experience in office management
Work environmentFood service, hospitality settings, corporate cafeteriasOffice environments, corporate settings, executive offices
Employer and industry usageRestaurants, hotels, corporate dining servicesBusinesses, government agencies, corporate sectors
Common search and comparison intentUnderstanding food service roles and responsibilitiesAssisting executives with administrative tasks

The Executive Menu role focuses on food service and hospitality, often requiring experience in culinary or customer service fields. In contrast, an Executive Assistant provides administrative support to executives, requiring organizational and communication skills. While both roles support organizational operations, they differ significantly in industry focus and daily responsibilities.

What are the most commonly searched types of Menu jobs in Connecticut?

The most popular types of Menu jobs in Connecticut are:

Executive Menu jobs near you

Executive Sous Chef

Duncaster Inc

Bloomfield, CT • On-site

$65K/yr

Other

Medical, Dental, Vision, Life, Retirement, PTO

Re-posted 8 days ago

Job description

As a Best of Hartford organization, a career at Duncaster in more than just a place to work.  Here, you can fulfill your passion for helping others and become part of something meaningful that pays you back in inspiring, heartfelt ways you may have never experienced.  Duncaster offers residents a plan for life with independent living, assisted living, memory care and skilled nursing services all on a beautiful campus-like setting.  Our residents share a bond of mutual respect with our staff that builds memorable and lasting relationships.


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 experience. This role supports the Executive Chef in overseeing culinary activities from concept development through final presentation, ensuring the highest standards of quality, consistency, and service. The Executive Sous Chef directly supervises the utility teams, maintaining strict compliance with sanitation, safety, and food-handling standards. In the absence of the Executive Chef, the Executive Sous Chef assumes full responsibility for culinary operations, supervision, and kitchen leadership. Additionally, the Executive Sous Chef provides culinary leadership and operational support for all hot food production required for daily service periods, catered events, and Marketplace operations, ensuring efficient execution and exceptional food quality.

Essential Functions

  • Production planning with continuous process improvement through team collaboration, while elevating culinary standards through coaching, mentoring, skill development, and the application of current industry trends.
  • Utilize prep production sheets and designated Hot Carts for ease of storage and service. 
  • Menu planning, recipe development with fresh, contemporary, and healthy focus.
  • Establishes and reviews kitchen staff work schedules with Executive Chef to ensure proper coverage, with attention to hours and overtime.
  • Daily sanitation inspection walk through, and adherence to all sanitation and food handling protocols using the tools and structure set. 
  • Accurately labels and dates all prepared foods, maintaining the three-day rule.
  • Conducts monthly inventory to ensure compliance with monthly food budget and assists Executive Chef in ordering all food supplies as needed.
  • Prepares all records and reports pertaining to kitchen operation.
  • Maintains the highest standards of quality, sanitation, and food safety, with proven experience in producing and presenting visually appealing, well-executed plates.
  • Holds and assists the Executive Chef in monthly culinary and steward meetings to convey important information and team building.
  • Holds monthly culinary training to share new techniques, team build and overall expand the culinary knowledge in the brigade. 
  • Supervisory responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; assisting in appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
  • Performs other duties as assigned.

Education and Experience

  • A degree from a post-secondary culinary arts program is required.
  • Minimum of 5 years of experience as a Sous Chef, with at least 3 additional years in a high-volume, high-quality food service or restaurant environment.
  • Must be able to speak, read, and write the English language in an understandable manner.
  • SERV Safe certification is preferred.
  • Able to wear gloves and other protective equipment.
  • Must be able to relate to and work with ill, disabled, elderly and emotionally upset residents.
  • Must be able to assist in the evacuation of residents.


Hours

Full-time, 1st shift: 40 hours per week. 8 hour shift between the hours of 6:00am - 8:00pm (every other weekend)

Pay

$65,000/yr

What are the benefits?

Working in a Life Plan community will bring out the best in you.  As a member of our team, you'll have the opportunity to pursue a truly rewarding career path, with multiple exciting benefits, including the following:

  • 401(k) with match and profit sharing
  • Medical, dental, and vision insurance available the 1st of the month after hire
  • Flexible spending accounts
  • Short-term and long-term disability
  • Employee assistance program
  • Paid time off
  • Tuition reimbursement
  • 10% tuition discount on all degree and certificate programs at Charter Oak
  • Free Access to our Aquatic & Fitness Center & to our beautiful walking trails throughout our campus
  • Discount employee lunches
  • Duncaster Spotlight Employee Recognition Program
  • Referral bonuses
  • Free parking
  • Shoes for Crews - discounted safety shoes for all staff
  • Yearly performance increases plus additional bonus opportunities
  • Employee Appreciation Events held throughout the year by our own “Funcaster” Committee

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