An Executive Chef holds a position at the very top of the kitchen management structure. Executive chefs are often responsible for the operation of multiple outlets of food service. Usually larger establishments have an executive chef, and it is primarily for a management role rather than manual cooking.
Sous Chef / Executive Chef - Catering & Prepared Foods Tops Marketplace - 3.3 Plantsville, CT Job Details Full-time $55,000 - $65,000 a year 1 day ago Benefits Store discount Paid time off Flexible schedule Paid sick time Qualifications Staff supervision Food preparation for special diets Team supervision Experience working with individuals with specific dietary needs Hospitality industry experience Full Job Description At Tops Marketplace and Carmela Marie, we believe that great service starts with great people. As a locally owned grocery store, we're committed to providing our community with fresh, quality products and exceptional customer care. But we can't do it alone—we need enthusiastic, dedicated team members to help us deliver that experience every day. We are seeking an experienced, creative, and highly organized Sous Chef / Executive Chef to lead our catering and prepared foods operations. This position is ideal for a culinary professional who thrives in a fast-paced environment, has extensive large-scale cooking experience, and is passionate about transforming fresh products into high-quality prepared meals for retail sale and catered events. The ideal candidate will have strong leadership skills, exceptional culinary talent, and the ability to work directly with customers to develop menus and grow catering sales. Compensation commensurate with experience.
Key Responsibilities:
Oversee daily kitchen operations for catering services and prepared foods departments, ensuring smooth workflow and adherence to quality standards Lead menu development, focusing on innovative dishes that cater to diverse dietary needs and preferences while maintaining cost efficiency Supervise food production processes, ensuring consistency in taste, presentation, and portion control across all offerings Supervise kitchen staff and assist with scheduling, training, and daily operations Manage inventory control, including ordering, stock rotation, waste reduction, and maintaining accurate records of food supplies Enforce strict food safety sanitizing procedures, ensuring compliance with health regulations and industry best practices Skilled at accommodating special dietary requirements Maintain high standards of food handling, sanitation, hygiene practices, and overall kitchen safety protocols Collaborate with store departments to identify opportunities for cross-utilization of products and reduction of waste Experience Proven experience in food service management within the catering or prepared foods sector; banquet experience is highly desirable Manage food production for grab-and-go meals, hot bar items, catering platters and trays, and weddings and other full service events Utilize raw products from multiple supermarket departments (produce, meat, seafood, deli, bakery, etc.) to create prepared meals and value-added items that reduce shrink and maximize profitability Demonstrated supervising experience with a track record of leading successful culinary teams in high-volume environments Extensive culinary background with fine dining experience preferred; strong knowledge of food production techniques and presentation skills Familiarity with inventory management systems and cost control strategies within the food industry Hands-on experience in menu planning, food preparation, kitchen management, and shift supervision Knowledge of food safety regulations including sanitizing procedures and proper food handling practices Background in managing teams as a chef or culinary leader in restaurant or hospitality settings is essential Experience in catering operations from small events to large-scale functions; familiarity with dietary accommodations needed Strong leadership skills combined with excellent communication abilities to motivate staff and ensure seamless service delivery. Physical Requirements Ability to lift up to 50 pounds This is primarily a standing position where employees may be required to stand in one place for extended periods of time Must be able to work in cold temperatures when retrieving products from cooler and freezer. Will be exposed to heat from ovens and when working at off-site venues that do not have air conditioning Ability to work flexible hours, including weekends and holidays as needed Employee Benefits at Tops Marketplace Competitive Salary based on Experience Opportunity for
Creative Input Paid Sick Time and Vacation Time Store Discount Flexible Schedule Performance-Based Bonus Pay:
$55,000.00 - $65,000.00 per year
Benefits:
Paid time off Application Question(s): How many years of experience do you have as a Sous Chef or Head Chef? How many years of experience do you have catering large events off site? Do you own a car or vehicle to get to work? Do you have any restrictions in your ability to drive a car or van?
