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Executive Sous Chef Jobs in Ridgefield, CT (NOW HIRING)

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 ...

Sally's Apizza

Executive Sous Chef - South Norwalk

Norwalk, CT · On-site

$65K - $83K/yr

The Executive Sous Chef will maintain internal controls and ensure quality, consistency, and hygiene for the restaurant's products and equipment. The Executive Sous Chef allocates resources, executes ...

Cenadou

Executive Sous Chef

North Salem, NY · On-site

$65K - $83K/yr

Sous Chef Tournant La Bastide by Andrea Calstier & Cenadou Bistrot We are looking for an experienced and versatile Sous Chef Tournant to support the culinary teams of both La Bastide by Andrea ...

LINE Austin

Executive Sous Chef

Sandy Hook, CT · On-site

$67K - $85K/yr

We are seeking a dynamic Executive Sous Chef to join our team. A successful candidate will have a genuine passion for the hospitality industry and an entrepreneurial spirit. Responsibilities * Must ...

The Line and Saguaro Hotels

Executive Sous Chef

Sandy Hook, CT · On-site

$67K - $85K/yr

We are seeking a dynamic Executive Sous Chef to join our team. A successful candidate will have a genuine passion for the hospitality industry and an entrepreneurial spirit. Responsibilities * Must ...

ONTHEMARC Events

Executive Sous Chef

Norwalk, CT · On-site

$65K - $83K/yr

ROLE The Executive Sous Chef is a hybrid culinary leader who owns a production station at ONTHEMARC HQ and leads on-site execution at off-premise events - delivering consistent food, clean pack outs ...

ONTHEMARC Events

Executive Sous Chef

Norwalk, CT · On-site

$65K - $83K/yr

ROLE The Executive Sous Chef is a hybrid culinary leader who owns a production station at ONTHEMARC HQ and leads on-site execution at off-premise events - delivering consistent food, clean pack outs ...

326 Harleys Llc

Sous Chef

Huntington, NY · On-site

$52K - $71K/yr

Free food & snacks * Opportunity for advancement Sous Chef (3-5 years professional kitchen ... Step into lead role when Executive Chef is absent

Advanced Hospitality

Sous Chef - Norwalk

Norwalk, CT · On-site

The Sous Chef reports directly to the Executive Sous Chef. ----- JOB REQUIREMENTS: * Technical: Thorough knowledge of Food Safety systems and procedures. Food prep & knife skills * Language: English ...

Cenadou

Sous Chef

North Salem, NY · On-site

$50K - $67K/yr

As a Sous Chef, you will play a critical role in overseeing kitchen operations, ensuring high ... You will work closely with the Executive Chef to create memorable dining experiences while leading ...

Troon

Junior Sous Chef

Rye, NY

$53K - $71K/yr

The Junior Sous Chef supports the Executive Chef and Sous Chef in all aspects of kitchen operations, ensuring the highest standards of food quality, consistency, and presentation. This role plays a ...

Troon Golf

Junior Sous Chef

Rye, NY · On-site

$53K - $71K/yr

The Junior Sous Chef supports the Executive Chef and Sous Chef in all aspects of kitchen operations, ensuring the highest standards of food quality, consistency, and presentation. This role plays a ...

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Executive Sous Chef information

See Ridgefield, CT salary details

$42.3K

$75.6K

$99.6K

How much do executive sous chef jobs pay per year?

As of Sep 2, 2026, the average yearly pay for executive sous chef in Ridgefield, CT is $75,562.00, according to ZipRecruiter salary data. Most workers in this role earn between $64,700.00 and $82,700.00 per year, depending on experience, location, and employer.

What is an executive sous chef?

As an executive sous chef, you are second-in-command in a restaurant’s kitchen, answering to the executive chef. Your responsibilities are supervising kitchen staff and coordinating the food production process. Your job duties include enforcing health and safety standards, training sous chefs and other staff, assisting with food preparation, checking the quality of the work of the line cooks, and communicating with front-of-house managers to ensure a high level of service. Most executive sous chefs have a degree from a culinary school. However, your most important qualification is proven cooking and managing experience. You need strong organizational skills and interpersonal skills and the ability to work under pressure to succeed in the competitive restaurant industry.

What are the key skills and qualifications needed to thrive as an executive sous chef?

To thrive as an Executive Sous Chef, you need advanced culinary skills, experience in kitchen management, and formal culinary training or certification. Mastery of commercial kitchen equipment, inventory management systems, and food safety regulations is typically required. Leadership, creativity, and strong organizational skills are essential soft skills for managing teams and delivering high-quality dishes. These abilities ensure efficient kitchen operations, consistent food quality, and a positive dining experience for guests.

How does an executive sous chef typically balance administrative duties with hands-on kitchen responsibilities?

As an Executive Sous Chef, balancing administrative tasks with active kitchen leadership is a key challenge. You'll oversee inventory management, scheduling, and compliance with food safety standards while also being present on the kitchen floor to supervise staff, assist with prep, and ensure quality control. Effective time management and delegation are essential, as you'll need to support the Executive Chef, mentor junior team members, and respond to real-time kitchen demands, especially during peak service hours.

What is the difference between Executive Sous Chef vs Sous Chef?

AspectExecutive Sous ChefSous Chef
Credentials Culinary degree, experience in kitchen management Culinary training, experience in food preparation
Work Environment High-end restaurants, hotels, large kitchens Daily kitchen operations, food prep
Role Focus Assists Executive Chef, manages kitchen staff Prepares dishes, supervises cooks

The Executive Sous Chef supports the Executive Chef and oversees kitchen operations, while the Sous Chef focuses on food preparation and supervising cooks. Both roles require culinary skills, but the Executive Sous Chef has more managerial responsibilities and often works in larger, upscale establishments.

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For Executive Sous Chef jobs in Ridgefield, CT, the most frequently searched job titles are:

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Executive Sous Chef jobs near you
Infographic showing various Executive Sous Chef job openings in Ridgefield, CT as of August 2026, with employment types broken down into 1% Internship, 86% Full Time, 9% Part Time, and 4% Contract. Highlights an 85% Physical, 5% Hybrid, and 10% Remote job distribution, with an average salary of $75,562 per year, or $36.3 per hour.

Executive Sous Chef

Palmer's Market

Darien, CT • On-site

$67K - $86K/yr

Full-time

Posted 11 days ago

Job description

Start Time: 5:00 AM

Job Summary:

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 company that creates unforgettable food experiences for weddings, birthdays, memorials, and everyday moments. We’re looking for a creative and experienced Executive Sous Chef to join our culinary team as a leader in the kitchen. This role plays a key part in supporting the Executive Chef, overseeing kitchen operations, maintaining high culinary standards, and mentoring the kitchen staff. This is perfect for a passionate skilled chef who thrives in a fast-paced environment and has a strong eye for detail and a love for food excellence - working knowledge of Spanish a plus. 

Key Responsibilities:

Overseeing Food Production

  • Oversee and contribute to the daily production of all food for Palmer’s Market.
  • Conduct daily inventory and create detailed production lists.
  • Ensure every bite meets our gold standard for flavor, quality, and presentation.
  • Document all recipes and ensure kitchen staff follow them precisely.
  • 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 respect.
  • Ensure all staff follow food safety protocols, workplace safety guidelines, and Palmer’s Rules and Regulations - lead by example
  • Motivate and engage the team - encourage pride and passion in their work coaching and providing feedback.
  • Foster a positive, professional, and respectful work environment by modeling appropriate behavior - we celebrate the wins and coach any misses. 
  • Help staff understand the importance of their role in creating food for meaningful events - connection, celebration, meaning.

Catering Support and GMTG Customer Service

  • Assist with catering production as needed providing outstanding customer service at all times.
  • Collaborate with the Executive Chef and fellow sous chefs to allocate staff resources between store needs and catering orders.
  • Ensure all catering and special orders are packed accurately and delivered on time, including:
    • Heating instructions
    • Bag tags
    • Proper labeling
    • Necessary off-site equipment
  • Address and resolve any food-related concerns or complaints directly with clients, finding appropriate solutions with professionalism and care.

Department Safety

  • Enforce all health, sanitation, and safety standards in the kitchen.
  • Identify and address any potential equipment or safety hazards before they become problems.
  • Maintain clean, organized, and fully functional prep areas, storage spaces, walk-ins, and freezers.

Requirements:

  • Strong knowledge of culinary techniques, food preparation, food safety and kitchen management - proven culinary leadership in high volume or fast paced environment. 
  • Excellent communication skills, with the ability to work effectively as part of a team
  • High standards of cleanliness and hygiene
  • Ability to work flexible hours, including early mornings, weekends, and holidays as required
  • Ability to lift and carry heavy boxes, crates, and merchandise weighing up to 50 pounds
  • Ability to stand for long periods of time
  • Safely navigate, maneuver, and maintain freezer and refrigerated storage areas
  • Working knowledge of Spanish and English is strongly encouraged 

Special Considerations:

This position will work out of two locations. Palmer’s Commissary Kitchen (located 5 minutes from Palmer’s Market) will be the main location for this position, however there will be days at the Market as well. 

More detail about Palmer's Market part of Palmer's Market, please visit https://culinaryagents.com/entities/650196-Palmer%2527s-Market