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Prep Chef Jobs in Connecticut (NOW HIRING)

Eli's Restaurant Group

Chef

Hamden, CT · On-site

$71K - $97K/yr

S/he will work alongside and support the line to ensure smooth prep and service. The Chef will work on maintain budget and costs of the BOH as well as creating quarterly and annual budgets. This ...

Char & Lemon

Chef

Guilford, CT · On-site

DESCRIPTION Are you a chef that is ready to make a giant leap in your culinary career? Are you able ... Lead food prep and production. Review that all stations have proper setup with proper standard of ...

Char & Lemon

Sous Chef

Guilford, CT · On-site

$50K - $68K/yr

Lead food prep and production. Review that all stations have proper setup with proper standard of ... Sous Chef Responsibilities * Set up the kitchen with cooking utensils and equipment, like knives ...

Troon

Sous Chef

Bloomfield, CT · On-site

$30/hr

Seeking an experienced Sous Chef to support kitchen operations and maintain high food quality and ... Assisting with prep work including chopping, portioning, and ingredient preparation * Communicating ...

Eli's Restaurant Group

Chef

Fairfield, CT · On-site

S/he will work alongside and support the line to ensure smooth prep and service. The Chef will work on maintain budget and costs of the BOH as well as creating quarterly and annual budgets. This ...

On The Marc Events

Prep Cook/ Event Cook

Norwalk, CT · On-site

$22 - $26/hr

Founded in 2006 by Chef Marc Weber out of his parents' kitchen, with nothing but a station wagon ... Prep ingredients and components in advance of events, including portioning, chopping, and ...

Lil Vic

Sous Chef

New Milford, CT

$52K - $70K/yr

Prep and production systems * Ordering, receiving, inventory, and product quality * Food cost and ... The Sous Chef will play an important role in creating that environment from day one. For the right ...

EBC Fairfield Inc

Chef

Fairfield, CT

S/he will work alongside and support the line to ensure smooth prep and service. The Chef will work on maintain budget and costs of the BOH as well as creating quarterly and annual budgets. This ...

Lil Vic

Sous Chef

New Milford, CT

$52K - $70K/yr

Prep and production systems * Ordering, receiving, inventory, and product quality * Food cost and ... The Sous Chef will play an important role in creating that environment from day one. For the right ...

On The Marc Events

Prep Cook/ Event Cook

Norwalk, CT · On-site

$22 - $26/hr

Founded in 2006 by Chef Marc Weber out of his parents' kitchen, with nothing but a station wagon ... Prep ingredients and components in advance of events, including portioning, chopping, and ...

Jeal LLC

head Chef

Darien, CT

Head Chef Casual Dining Restaurant Position Overview We are seeking an experienced and passionate ... Oversee daily kitchen operations, manage food prep schedules, maintain kitchen cleanliness and ...

ONTHEMARC Events

Executive Sous Chef

Norwalk, CT · On-site

$75K - $95K/yr

Build and run station prep plans aligned to event timelines, volume needs, and quality standards ... Serve as an event chef on-site, executing menus and managing timing with calm command. * Lead mixed ...

Jeal LLC

head Chef

Darien, CT · On-site

Head Chef Casual Dining Restaurant Position Overview We are seeking an experienced and passionate ... Oversee daily kitchen operations, manage food prep schedules, maintain kitchen cleanliness and ...

Char & Lemon

Sous Chef

Guilford, CT

$50K - $68K/yr

Lead food prep and production. Review that all stations have proper setup with proper standard of ... Sous Chef Responsibilities * Set up the kitchen with cooking utensils and equipment, like knives ...

ONTHEMARC Events

Executive Sous Chef

Norwalk, CT · On-site

$75K - $95K/yr

Build and run station prep plans aligned to event timelines, volume needs, and quality standards ... Serve as an event chef on-site, executing menus and managing timing with calm command. * Lead mixed ...

Char & Lemon

Sous Chef

Oxford, CT

$49K - $66K/yr

SOUS CHEF Description Are you a sous chef that is ready to make a giant leap in your culinary ... Lead food prep and production. Review that all stations have proper setup with proper standard of ...

Char & Lemon

Sous Chef

Guilford, CT · On-site

$50K - $68K/yr

Lead food prep and production. Review that all stations have proper setup with proper standard of ... Sous Chef Responsibilities * Set up the kitchen with cooking utensils and equipment, like knives ...

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All JobsPrep Chef JobsPrep Chef Jobs in Connecticut

Prep Chef information

See Connecticut salary details

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How much do prep chef jobs pay per hour?

As of Aug 23, 2026, the average hourly pay for prep chef in Connecticut is $14.92, according to ZipRecruiter salary data. Most workers in this role earn between $13.03 and $16.44 per hour, depending on experience, location, and employer.

What is a prep chef?

Prep chefs, also known as preparation cooks or prep cooks, are culinary professionals responsible for preparing ingredients and basic components of dishes before they are finished by line cooks or chefs. Their duties often include washing, chopping, and measuring ingredients, preparing sauces, and ensuring that the kitchen is organized and stocked for service. Prep chefs play a crucial role in keeping a restaurant kitchen running smoothly and efficiently by ensuring that everything is ready to go during busy meal periods.

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

To thrive as a Prep Chef, you need strong knife skills, food safety knowledge, and experience with basic culinary techniques, often gained through culinary school or on-the-job training. Familiarity with commercial kitchen equipment and adherence to sanitation standards like ServSafe certification are typically required. Attention to detail, time management, and teamwork are essential soft skills that help maintain kitchen efficiency. These abilities ensure the kitchen runs smoothly, ingredients are prepped accurately, and food quality and safety standards are consistently met.

What are some common challenges faced by prep chefs, and how can they be managed?

Prep chefs often work in fast-paced environments, managing large volumes of food preparation while meeting strict quality and safety standards. One common challenge is balancing speed with accuracy, as mistakes can impact the entire kitchen's workflow. Effective time management, strong organizational skills, and clear communication with other kitchen staff help prep chefs stay on track and support smooth kitchen operations. Embracing these practices can also pave the way for advancement to more senior kitchen roles.

What is the difference between Prep Chef vs Line Cook?

AspectPrep ChefLine Cook
Primary ResponsibilitiesPreparing ingredients, chopping, measuring, and setting up stationsCooking dishes during service, following recipes and timing
Work EnvironmentPre-shift prep areas, back of house kitchensHot line during service, fast-paced kitchen environment
CredentialsBasic culinary training, food safety certifications often requiredSimilar credentials, often with more experience in cooking techniques

Prep Chefs focus on preparing ingredients and setting up stations before service, while Line Cooks execute the cooking during service. Both roles require culinary training and food safety knowledge, but Prep Chefs typically work in prep areas, whereas Line Cooks work on the hot line during busy hours.

Do prep chefs make good money?

Prep chefs typically earn an hourly wage that varies by location and experience, with median pay around minimum wage to slightly above. Experienced prep chefs working in busy kitchens or high-end establishments can earn higher wages, and some may receive benefits or tips. Overall, prep chef salaries are generally considered modest compared to more advanced culinary roles.

How much do prep chefs get paid?

Prep chefs typically earn an hourly wage ranging from $12 to $20, depending on experience, location, and establishment. Entry-level prep cooks may start at the lower end, while those with more skills or working in high-cost areas can earn higher wages. Many prep chefs work part-time or full-time shifts in restaurant kitchens, often requiring basic culinary skills and food safety knowledge.

What does a prep chef do?

A prep chef is responsible for preparing ingredients and components needed for cooking, such as chopping vegetables, measuring ingredients, and organizing supplies. They work in the kitchen to ensure that dishes can be assembled efficiently and often assist with basic cooking tasks under the supervision of chefs or cooks.
Prep Chef jobs near you
Infographic showing various Prep Chef job openings in Connecticut as of August 2026, with employment types broken down into 49% Full Time, 47% Part Time, 2% Temporary, and 2% Contract. Highlights an 67% Physical, and 33% Remote job distribution, with an average salary of $31,039 per year, or $14.9 per hour.

Chef

Eli's Restaurant Group

Hamden, CT • On-site

$71K - $97K/yr

Full-time

Re-posted 11 days ago

Job description

Join the Eli's Restaurant Group family! Our restaurants are recognized for great food and service and as great places to work. We hire and care deeply for people with creativity, passion and the drive to be the best. And we reward our teams with top notch benefits, career-long training and development and opportunities for growth.
The Executive Chef will support and lead the Sous Chefs in training and mentoring all BOH staff. S/he will work alongside and support the line to ensure smooth prep and service. The Chef will work on maintain budget and costs of the BOH as well as creating quarterly and annual budgets. This individual should possess a passion for food, the ability to lead, mentor and train BOH staff and a strong work ethic. Experience in high-volume kitchen required. It is required that the Chef and General Manager will maintain a positive, supportive, and unified message and approach on all initiatives, policies, and procedures. These positions must work in concert with each other for the successful operation of their shared restaurant.
Responsibilities
ADMINISTRATIVE
  • Responsible for the execution and development of all company SOP
  • Directly responsible for managing and systemizing all food production for their kitchen; Oversee inventory and purchasing of products
  • Ensure food & labor cost goals for restaurant are met by utilizing company systems and procedures
  • Oversee all ordering duties for food, paper, and cleaning supplies
  • Work with Corporate to establish appropriate staffing pars; Oversee interviews, selection, hiring of all BOH team members
  • Work with Corporate to establish a talent pipeline through succession planning
  • Manage daily performance of all BOH management and team members to build and develop a team that exceeds company standards and expectations
  • Work with Human Resources to manage all BOH employees including hiring, firing, training, coaching, scheduling and disciplining
  • Interview, select and train all BOH
  • In partnership with the Chief Operations Officer, establish appropriate labor budgets to drive efficiency while maintaining standards of execution
  • Approve all expenditures for all facility related repairs and maintenance
  • Analyze real time sales data and food cost to make tactical decisions affecting near term profitability

KITCHEN
  • Oversee and manage the kitchen during prep and service ensuring that service runs smoothly
  • In agreement with the Manager on duty for the front of house, handle all guest concerns and suggestions pertaining to the kitchen and food
  • Ensure safety and proper sanitation procedures amongst all staff.
  • Ensure that all staff and managers are trained and follow department of health protocols.
  • Ensure all managers maintain necessary certifications
  • Oversee kitchen/building facilities to insure safety and functional operations ranging from culinary equipment to building infrastructure
  • Utilize judgment to drive the development of innovative ideas, recipes and menus for the restaurant
  • Responsible for the development of the Sous Chefs in leadership, training, and technical skills
  • Responsible for identifying and developing talent with in BOH staff to promote and develop talent with-in.

Requirements
  • 5+ years' managerial experience in a high-volume restaurant required
  • Experience with back of house administrative and managerial duties a must
  • Knowledgeable of techniques, methods, tools, and equipment used in preparing and cooking high quality food on a large scale
  • Proven ability in teaching and mentoring kitchen employees
  • Exceptional communication and supervisory skills
  • Food Handler's Certification required
  • Proficient in Microsoft Word and Excel
  • Ability to demonstrate quick thinking and adaptability in a constantly changing environment
  • Have interpersonal skills to deal effectively with all business contacts
  • Work varied shifts, including weekends and holidays
  • Able to effectively communicate in both written and oral forms
  • Experience with cost and labor management software a plus

Physical Demands
The physical demands for this position are seeing, hearing, speaking, reaching, frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds, sitting, standing, for 4 to 8 hours, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations.
The duties of this position may change from time to time. Eli's reserves the right to add or delete duties and responsibilities at the discretion of Momofuku or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive.

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