Sous Chef Jobs in New Haven, CT (16)
Restaurant Executive Chef - TAO
Executive Chef - TAO
Experienced Executive Chef
Executive Chef of Culinary Operations
Kitchen Cleaning Environmental Solutions Technician
2025 - Culinary Professionals - Food Service Director
General Manager (Corporate Dining) - CT
DIRECTOR OF CORPORATE FOOD SERVICES - CT
General Manager
Director of Catering (Corporate Food Services) - CT 1409330
People Operations Business Partner, Food Plant
General Manager
Remote Sous Chef, Maniilaq Health (Wage DOE & Benefits - Housing/Meals Provided - Kotzebue, AK)
Line Cook - Flexible Scheduling
Sous Chef
Director of Corporate Food Services
Senior Quality Engineer - Infrastructure
Captain - Customer Service
Engineer-Preventative Maintenance
Executive Chef of Culinary Operations
Job Description
Working as a Sous Chef in New Haven, CT
There are 16 Sous Chef opportunities available in New Haven, CT all with unique requirements.
A Sous Chef's duties vary upon the type of restaurant he or she is employed in. If they are employed in a fine dining restaurant or another upscale dining establishment, they may be the second to the Head Chef and assist with the management of wait staff, busboys, food cost controls and nutritional analysis. His duties may include meeting with the manager to discuss daily operations and staying within budget parameters while still maintaining quality. In a high-volume sports bar or grill, he or she may be responsible for managing inventory levels of food and beer kegs, as well as ordering supplies. They may also be responsible for creating or modifying the menu.
Sous Chef jobs near New Haven, CT
Sous Chefs in New Haven, CT Resume Data
Average Experience for Sous Chefs in New Haven, CT
- More than 10 years: 60%
- 6-10 years: 29%
- 3-5 years: 9%
- Less than 1 year: 1%
- 1-2 years: 1%
Educational Background for Sous Chefs in New Haven, CT
- Diploma: 55%
- Associates: 25%
- Bachelors: 18%
- Masters: 2%
Top Skill for Sous Chefs in New Haven, CT
- Cooking skills: Basic food preparation: 26%
- Food safety: 25%
- Work style: Reliability: 16%
- Customer focus & orientation: 6%
- Restaurant manager: 6%
- Supervisory skills: Motivating & assessing employees: 6%
- Food service: Customer situations: 5%
- Sales skills: 4%
- Management & leadership skills: Planning & execution: 3%
- Work style: Conscientiousness: 3%
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