Sous Chef Jobs in Norwalk, CT (514)
Sous Chef
SOUS CHEF
Sous Chef
Sous Chef
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Sous Chef
Lead Sous Chef: Culinary Leadership, Innovation & Training
Sous Chef
Sous Chef
Executive Sous Chef
Sous Chef
Sous Chef - South Norwalk
Sous Chef
Executive Sous Chef
Sous Chef
Executive Sous Chef
Sous Chef High-Volume Culinary Leader & Menu Innovator
Senior Sous Chef Dual Kitchen Lead in Fine Dining Remote
Junior Sous Chef
Sous Chef
Sous Chef
Sous Chef
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Sous Chef
Sous Chef
Junior Sous Chef: Launch Kitchen Leader
CATERING SOUS CHEF - Manhattanville University - Purchase, NY
Chef Trainer
Remote Outback Chef: Lead Kitchen, Meals & Stay
Job Description
Working as a Sous Chef in Norwalk, CT
There are 514 Sous Chef opportunities available in Norwalk, 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.
Similar Jobs to Sous Chef
Sous Chef jobs near Norwalk, CT
Sous Chefs in Norwalk, CT Resume Data
Average Experience for Sous Chefs in Norwalk, CT
- More than 10 years: 63%
- 6-10 years: 27%
- 3-5 years: 7%
- Less than 1 year: 2%
- 1-2 years: 1%
Educational Background for Sous Chefs in Norwalk, CT
- Diploma: 39%
- Bachelors: 29%
- Associates: 28%
- Masters: 4%
- Doctorate: 0%
Top Skill for Sous Chefs in Norwalk, CT
- Cooking skills: Basic food preparation: 29%
- Food safety: 24%
- Work style: Reliability: 13%
- Supervisory skills: Motivating & assessing employees: 7%
- Sales skills: 6%
- Customer focus & orientation: 5%
- Restaurant manager: 5%
- Food service: Customer situations: 4%
- Attention to detail: 4%
- Management & leadership skills: Planning & execution: 4%
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