Chef Jobs in Bristol, CT

We are highly honored to help the newest restaurant in Millbrook, NY find their dream, executive chef. This is the east coast version of The French Laundry - seriously, it does not get any better than this new restaurant! The restaurant is gorgeous, inside and out. Top of the line kitchen appliances, machinery, design…it's stunning! The only thing missing is the executive chef! This restaurant is Greek Mediterranean themed with a raw bar…so we are looking for the best of the best in all of these areas. If you are looking to be at a restaurant where your name is going to make the history books….then this is the job for you!! There is so much anticipation with the opening of this restaurant, with the restaurant set to open in mid-May. As the executive chef, you will come into a collaborative environment with the owners. The owners are hospitality veterans, who are excited to bring in a team player executive chef that has great ideas, but is also open to constructive feedback. As the executive chef, you will build the menu out with the owners, hire all the kitchen staff, order plateware and help to open up this incredible restaurant. This is a concept driven restaurant, that is traditional mixed with creative. If you are an expert in Greek, Mediterranean, raw bar and looking to be known for years to come - this is the restaurant that is going to bring you that! This is an immediate hire, so send us your resume if this is your dream job.

Job Details Southport Restaurant Corp - Southport, CT Full TimeDescription NEW CONNECTICUT LUXURY BOUTIQUE PROPERTY SEEKING EXECUTIVE CHEF TO LEAD CULINARY EXPERIENCE NEW OPENING by Greenwich Hospitality Group/Delamar Hotel Collection Greenwich Hospitality Group is seeking an experienced and passionate Executive Chef to launch and lead the culinary operations of the group's newest restaurant concept, Dandelion, set to open in Spring/Summer 2025 in Westport, CT! ABOUT DANDELION At Dandelion, we are dedicated to bringing the warmth and vitality of the Mediterranean sun to your table. Our mission is to celebrate the vibrant flavors, and rich culinary diverse traditions of the region, offering a modern approach on the timeliness ‘cuisine du soleil.' THE ROLE The Executive Chef will oversee all culinary aspects of the restaurant's a la carte dining, featuring Aegean-influenced Mediterranean cuisine, as well as the property's banquet events (the 1,300 sq. ft. private event room can accommodate up to 80 guests for any type of event or celebration). He/she will collaborate with Greenwich Hospitality Group's Executive Chef-Partner to create an outstanding guest culinary experience by inspiring, developing and adapting seasonally minded menus. THE IDEAL CANDIDATE - has in-depth knowledge of Mediterranean cuisine (Greek/Turkish focus) and techniques, including both traditional cooking and current regional trends - has experience operating and cooking with wood burning ovens - is seasoned in cooking from scratch with fresh ingredients - has a genuine passion for sustainability - develops and maintains relationships with the people that grow, harvest, raise and produce our food - is self-motivated and team-oriented, with a proven ability to lead and inspire team members to always take the guest experience to the highest level Candidates should have a minimum 15 years' experience in a lively, a la carte dining setting, with at least 5 years' experience at the Executive Chef or Chef de Cuisine level. A culinary degree is strongly preferred. Luxury hotel experience is a plus. This is a full-time, salaried position, starting at $100k based on experience, plus a comprehensive benefits package, including relocation assistance. WHY JOIN THE GREENWICH HOSPITALITY FAMILY? Greenwich Hospitality Group is Connecticut's leading hospitality groups operating boutique-style hotels and restaurants both in and outside of Connecticut. This is a tremendous opportunity for personal growth and career development. Join a dynamic and growing team and culture that embodies the best of hospitality! In addition, Greenwich Hospitality provides a comprehensive benefits package including: - Medical, dental and vision insurance plans for you and your family - Vacation and paid time off - 401(k) retirement plan + company matching - Safe harbor retirement plan - Continuous career development and training opportunities - Employee discounts at all GHG properties To learn more about us, please visit ghgrc.com Job Types: Full-time, Part-time Pay: From $100,000.00 per year Benefits: 401(k) 401(k) matching Dental insurance Health insurance Paid time off Vision insurance Shift: Day shift Evening shift Supplemental Pay: Performance bonus Work Location: In person

Come thrive with us at our exquisite Memory Care Assisted Living Community, Bridges by EPOCH at Norwalk! We are NOW HIRING for a Cook at our extraordinary senior living community to join our culinary team! *FULL-TIME and PART-TIME What Makes Bridges/Waterstone a Great Place to Work? Working at EPOCH Senior Living is rewarding and purpose-giving! Do you want to thrive at work in an upbeat, fun and friendly work culture that is life-giving to others? Our team members inspire each other as we honor the lives of the generation before us. We understand the key to success is in hiring talented, dedicated, and knowledgeable individuals who share our mission, and we want you! If you are dependable, compassionate, and genuinely interested in making life healthier and happier for seniors, you would find the perfect fit at EPOCH Senior Living! Here, you’ll find close-knit teams of remarkable people working together at our network of premier senior living communities throughout the Northeast – all with the common goal of delivering an exceptional senior living experience for our residents. At EPOCH Senior Living communities, we pride ourselves on being a place where team members feel valued, creativity is fostered and employees and residents feel connected like family. Why Choose EPOCH Senior Living? We offer competitive pay and a generous benefits package for full-time team members that starts on the 1st of the month following the date of hire and 30 hours per week! Ask us about the benefits we offer to our part-time team members. We understand the importance of family and encourage a work/life balance. We offer paid time off, sick time, 7 paid holidays and 3 floating personal holidays per calendar year. Full-Time Benefits Package Medical Plans and Dental Plans with Blue Cross Blue Shield Vision Plan with MetLife Vision Flexible Spending Accounts 401(K) Auto Enrollment through Fidelity after 30 days with a discretionary company match $50,000 Life Insurance Policy VOYA Voluntary Benefits Critical Illness and Accident Verizon Cell phone Discount Wishbone Pet Insurance Discount Training and Growth Opportunities Tuition/Certification Reimbursement with Annual Amount of $500. English Language Classes Applicable Free Parking $1,500 Refer a Friend Bonus Incentive Qualifications Food preparation and other culinary services in the kitchen. Hands on a la carte preparation and other culinary services in the kitchen. Must be able to follow kitchen safety protocols. Some experience in an Assisted Living setting preferred. Hotel, club or fine dining a plus. Must have excellent interpersonal and customer service skills. ServSafe Certificate required. If you have a strong passion for seniors, we invite you to become part of an EPOCH team! “I love knowing that I’ve made a positive impact on my residents or coworkers. Sometimes it’s as small as a hug, a compliment, or spending a little extra time…I call that my second paycheck!” – Eileen, Dietary Aide at Bridges ® Nashua You may contact Jessica Kennedy, Corporate Recruitment Manager at ************ for any questions. Bridges by EPOCH at Norwalk 123 Richards Ave Norwalk, CT 06905 Walk-In’s Welcome! *************** About EPOCH Senior Living Founded in 1997 and known for delivering outstanding service, EPOCH Senior Living currently operates a network of premier senior living communities throughout the Northeast. With eleven communities, Bridges® by EPOCH is New England’s largest stand-alone memory care assisted living provider. Offering a range of living options, including independent living, assisted living and memory care supported by Bridges®, Waterstone communities are known for offering seniors 62 and over a luxury senior living experience. We are an equal opportunity employer and prohibit discrimination/harassment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

This opportunity is posted both internally and externally concurrently by agreement with the BOE UPSEU Local. Internal UPSEU members (Both BOE and City of Middletown) will be given first review and consideration in accord with the UPSEU collective bargaining agreement. Grant Funded Position/Temporary Introduction: This job description is intended to be used in conjunction with an employee's annual performance evaluation documents to establish and verify functional competency on an on-going basis while employed with Middletown Public School System, (MPS) Department: Office of Food, Nutrition and Wellness Services Reports to: Director of Food, Nutrition and Wellness Services MISSION STATEMENT Middletown Public Schools cultivates the brilliance in each student. Following are the core values that reflect the values of our organization: EMPOWERMENT: Middletown Public Schools empowers its students with the knowledge and skills to create lives brimming with purpose, passion and fulfillment. COMMUNITY: Middletown Public Schools harnesses the power of community by fostering an environment of mutual understanding and appreciation . GROWTH: Middletown Public Schools encourages a culture of growth and exploration, inspiring generations of lifelong learners. AUTHENTICITY: Middletown Public Schools embraces each person's authenticity and cultivates an inclusive culture that brings about a sense of belonging. WORK PILLARS: Our work pillars provide us with guiding principles from which we steer our way of work, our operational goals, and our journey toward empowerment and growth. GROWTH: MPS is committed to providing personalized learning opportunities that are tailored to each student's strengths, passions, and academic needs, empowering them to thrive and reach their fullest potential. COMMUNITY: MPS is committed to developing systems of support and partnerships that prioritize equitable access to resources that promote physical, social, and emotional well-being among our students, employees and families. COMMUNICATION: MPS is committed to developing systems of communication that support collaboration between the home, school, and community; increase organizational efficiency; and prioritize accessibility. BELONGING: MPS is committed to creating environments that encourage open and honest dialogue, promoting connection between individuals with diverse perspectives, and cultivating a sense of belonging. BASIC PURPOSE OF THE JOB This position is responsible for oversight of the culinary training, recipe development, and the implementation of innovative practices aligned with the Child Nutrition Programs. The executive Chef will oversee and direct Cafeteria staff, contribute to the development of standard operating procedures for recipe design, support school gardens program, and promote sustainable and locally sourced food initiatives. This is a grant funded position with a three (3) year life cycle. There should be no expectation that this position will extend beyond three (3) years. JOB QUALIFICATIONS Minimum Education College degree in Culinary Arts or related Culinary field, and formal culinary training required. Minimum Work Experience: 5 years of professional chef experience in a high-volume setting required. 5 years of supervisor experience in a food service industry required. Required Licenses/Certifications Valid State Driver's license required. Valid ServSafe Manager certification, or other CFPP required. ServSafe Instructor/Proctor certification preferred. JOB REQUIREMENTS Required Skills, Knowledge, and Abilities In addition to the job specific requirements listed in this section, employee is accountable for and expected to integrate all MPS values work Pillars into the execution of the essential functions of their job. Note: The statements herein are intended to describe the general requirements for work being performed by employees in this job. They are not intended to be construed as an exhaustive list of all requirements, responsibilities, duties and/or skills required of all personnel so employed. Ability to facilitate professional learning sessions and adapt DEI content as necessary, required. Ability to communicate clearly and effectively with peers and leadership required. Ability to self-reflect as a learner and to have a growth mindset required. Knowledge of and ability to successfully utilize Google Suite and Microsoft office suite programs required. Knowledge of USDA Child Nutrition Program policies required. Knowledge of and ability to successfully utilize various Point of Service software programs required. Ability to work nights, weekends and holidays required. Working knowledge of State and Federal budgetary process required. Knowledge of use and care of commercial kitchen equipment required Working Knowledge of Child Nutrition Program Nutrition Standards required Knowledge of culinary training and leadership of team members required ESSENTIAL FUNCTIONS Essential Functions encompass those tasks, duties, and responsibilities that are critical and fundamental to the job and comprise the means of accomplishing the job's purpose and objectives. They are the major functions for which the person in the job is held accountable. For any employee with population specific/age specific competency requirements a copy of the requirements must be attached to this document. 1. Manages daily kitchen operations to ensure high-quality meal production and compliance with Child Nutrition Program (CNP) regulations. 2. Implements and enforces food safety, sanitation, and HACCP guidelines to maintain a clean and efficient kitchen environment. 3. Supervises and supports kitchen staff in executing meal preparation, production, and service. 4. Develops and conducts comprehensive training programs to enhance staff skills in scratch and speed-scratch cooking, proper plating, and culinary techniques. Takes action to ensure that all staff are adhering to standards. 5. Coaches food service employees to improve efficiency, food presentation, and customer service. Provides updates to Director on status of staff movements towards desired level of proficiency. 6. Develops and delivers ongoing professional development and performance evaluations for kitchen staff. 7. Creates, tests, and implements culturally diverse, nutritious, and cost-effective recipes that align with CNP meal standards. 8. Scales recipes for large-scale school food production, ensuring consistency and efficiency in preparation. Takes action to ensure that staff are following established protocols. 9. Maintains detailed documentation of standardized recipes and preparation methods for training and operational consistency. 10. Develops and implements SOPs for meal production, kitchen workflow, food safety, and sanitation. Takes action to ensure all staff are aware of and understand protocols. 11. Takes action to ensure compliance with federal, state, and local regulations governing school meal programs. 12. Monitors adherence to Healthy Food Certification, Offer vs. Serve, and other regulatory requirements. Reports variances to Director in a timely manner. 13. Proactively collaborates with school garden and greenhouse coordinators to incorporate fresh, locally grown ingredients into school meals. 14. Provides guidance on the processing and utilization of school-grown produce in meal preparation. 15. Supports farm-to-school initiatives by integrating locally sourced ingredients into the menu. 16. Conducts regular staff meetings and training sessions to maintain operational efficiency. Tracks attendance to ensure staff receive required trainings. 17. Addresses and resolves personnel issues in collaboration with the Director of Food, Nutrition, and Wellness Services. 18. Takes action to ensure all culinary and operational initiatives align with Child Nutrition Programs and district wellness policies. 19. Collaborates with administration and stakeholders to develop long-term strategies for improving meal quality and participation rates. 20. Engages with students, parents, and community members to foster a culture of healthy eating and food education. 21. Collaborates with the Director to develop and maintain cost-effective food purchasing and inventory strategies. 22. Monitors food and supply costs to ensure fiscal responsibility and budget adherence. 23. Implements waste reduction strategies to maximize efficiency and sustainability. 24. Provides culinary expertise for district events, catering services, and special projects. 25. Assists with planning and executing special meal events, including themed lunches and nutrition education activities. 26. Takes action to ensure catered events align with district nutrition and sustainability goals. 27. Performs other duties as directed. SALARY AND BENEFITS: Grant Funded $80,000- $100,000 Based on Experience Eligible for Health, Dental and Supplemental Life Insurance SCHEDULE: 10 Month Position with additional summer work required This opportunity is posted both internally and externally concurrently by agreement with the BOE UPSEU Local. Internal UPSEU members (Both BOE and City of Middletown) will be given first review and consideration in accord with the UPSEU collective bargaining agreement.

Job Details LONGMEADOW, MA $90,000.00 - $110,000.00 Base+Commission/year Restaurant - Food ServiceDescription Here is an opportunity to be a part of an award-winning, widely respected, locally grown business with a proven track record and 800 employees strong. With us you can experience eleven unique venues under one executive management team. If you are inspired by talented chefs, managers, and mixologists where creativity is encouraged daily, we encourage you to consider joining our family. ***This is an immediate role that needs to be filled. We would consider relocation for the right candidate*** We need someone who inderstands HIGH VOLUME, from scratch kitchen with 3-5 years of chef experience leading a team to success. Motivating the kitchen staff is of the upmost importance and needs to be showcased in the kitchen. Our team is dedicated and ready for a true leader who can provide mentoring and growth within the restauarant. Max Hospitality has been dedicated to providing a great dining experience while delivering high quality food for over 30 years. Max strives to meet and exceed customer expectations while creating seasonal dishes to stay ahead of the competitive market. We look for candidates who believe in our mission and want to be part of an ever growing restaurant group. The ideal candidate will bring a creative outlook, team player attitude and be passionate about the work they do within our restaurants. You are invited to apply if this is a family you would like to be a part of. Our Executive Chef is responsible for creating artisan burgers that support our culinary style using only the best ingredients. The Chef will prepare burgers and other dishes ensuring they are thoughtfully prepared with care and attention. The Max Burger menu is filled with a burger for everyone and continues to be hits among our diners. We have chalkboard burgers that change weekly which require creativity and sourcing seasonal ingredients when possible. Our menu also includes several options for those that are not in the mood for a burger or may prefer meat free options, but still want high quality food. The Executive Chef will successfully deliver our current dishes and also find creativity with new menu items while elevating more traditional ones. Menus are changed seasonally with items that are sourced locally when the season allows. The candidate for this position has had prior experience in leading a kitchen to success, knowledge of cost of goods, scheduling, and special events. Previous experience in a burger restaurant is preferred but not required. Additional culinary training/coursework is a plus but not required. Max Burger continues to impress our guests with their commitment to creating beautiful and tasty artisan burgers made from finely crafted ingredients. A continued commitment to our customers, reliable to his or her co-workers, self-motivated, creative and organized is a must. Ability to work the line in a high volume fast paced environment along with good time management skills, and professional dress, and behavior are all required for this position. Qualifications This role will oversee the entire kitchen staff, creating the schedule, maintaining weekly inventory and ordering. Acting as a mentor to allow other chefs to build on their career within the group. Interviewing, hiring and terminations as needed to fill roles and allow the kitchen to work like a well oiled machine. This role is responsible for attending monthly Chef meetings, ability to understand and meet labor and food cost goals. Work with breweries to promote special event dinners and be able to create dishes for those events. Strong communication and confidence when speaking in front of staff and guests is required. The Executive Chef should know and understand current federal, state, and local standards, guidelines, and regulations by following established policies and procedures and ensures that safe and high quality food service is provided at all times. The candidate does need to be ServSafe certified upon hire or within 90 days of hire. This chef may also assist with preparation of all items needed for service, from chopping vegetables to making sauces and butchering meat, and may be asked to prepare items for other stations or special events. Head Chef/Executive Chef: 2 years (Required) Culinary: 4 years (Preferred) Benefits: 401(k) with matching dollars Medical, Dental & Vision insurance, 50% premiums paid by employer Disability Insurance 100% Paid by Employer Life, Accident, Critical Illness & Pet Insurance offered Flexible Spending Account & Dependent Care Account offered Daily Shift meal provided Paid time Off earned as of First Week Referral program Shift: 5, 10 hour shift, 2 days off weekly Supplemental Pay: Daily Shift Meal Monthly Food Allowance Quarterly bonus Yearly bonus Diversity creates a healthy atmosphere: Max Hospitality is an Equal Employment Opportunity/Affirmative Action employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, age, national origin, protected veteran status, disability status, sexual orientation, gender identity or expression, marital status, genetic information, or any other characteristic protected by law.

* Prep and prepare meals in accordance with cycle menu to both inmates and staff. * Provides immediate supervision of inmates * Maintain and organize supporting documentation to satisfy standard compliance. * Prepare, serve and document medical diets * Ensure adequate health protection for all inmates and staff and for all working in the food service area. * Maintain serve safe food manager certification to adhere to local, state and federal requirements * Must maintain CPR, AED and first responder certification. * Must maintain annual training requirements for support/professional staff with daily inmate contact. * Performs area contraband searches, writes disciplinary tickets, takes inmate counts and other custody related functions * Issues and controls kitchen tools, equipment and food supplies for food preparation. * Maintains security procedures by unlocking food storage units, equipment and security controlled tools. * Manage food stock within applicable safety guidelines * Organize, communicate and when applicable prepare any approved religious diets or celebrations. * Maintain record of meals served * Must have knowledge of inmate motivation and problems associated with institutional life. * Provide equipment and safety training. * The correctional chef will be required to prepare and serve food to all areas of the facility in the event of an emergency or lockdown situation. * Work with the correctional head chef in menu development and cost saving measures. * Maintain inventory of dry and cold storage. * Oversee the weekly meat utilization list to make sure appropriate amounts of food is thawed for corresponding meals. * Responsible for consistent portion control of all menu items * Will record temperatures and monitor all facets of the kitchen operation to ensure health safety for the facility. * Takes responsibility for the operation of the kitchen, including ordering and decision making and providing immediate supervision over inmates during any absence of the Correctional Head Chef. Must have the ability to observe situations and behavior in detail and make critical and stressful decisions and act quickly in emergency and dangerous situations. Maintains security, order and discipline of inmates by continually monitoring behavior and correcting disruptive actions. WORKING CONDITIONS * Exposure to heat, mechanical equipment and usual cooking area conditions. * Duties involve potential risk associated with working in a jail setting with inmates. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. * Regularly required to stand and walk; talk and hear; lift and carry; push and pull with force; and maintain balance * Occasionally required to climb and stoop; reach with hands and arms; and occasionally lift and/or move boxes of 50-100pounds of food or equipment * Manual dexterity required in performing duties * Specific vision abilities required by the position include close vision, distance vision and peripheral vision; reading of written, printed or computer screen data

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. As a Chef de Cuisine (CDC) you will provide leadership to the galley team and ensure a seamless operation of your assigned galley and hotel stores. You will coordinate all food offerings, including group offerings and special requests. You will conduct regular inspections and oversee the training for crew and monitor all culinary standards. You will report to the Assistant Manager Food Operations Level: Officer **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + Follow company recipe guidelines for assigned responsibilities using recipe booklets, plate presentation and audits + Meet food cost budgets and targets as set by the Food Manager onboard + Order stores for assigned responsibilities by using the Materials Management System (MMS), an online electronic ordering system, for up to 3,000 meals daily + Inventory control (par levels turn over and replenishment) + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system + Organize staff meetings + Responsibilities include buffet , a la carte, production and line service + Provide leadership for all direct reports. Responsibilities include: managing personnel files, conducting performance reviews, including progressive discipline, ensuring MLC compliance, monitoring time keeping system, onboard training, crew development, and crew recognition and communication **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + 4+ years of experience working as a leader within a high level hotel or restaurant, overseeing a high volume culinary operation + Certified working Chef or equivalent degree in Culinary Arts + Demonstrated career progression within the culinary field + Working knowledge of food and beverage products, services, and equipment + Calculate and control cost potentials/projections and understand the impact of the overall budge + Write and implement high-quality menus based on themed and seasonal availability + Write and cost recipes, and train the team to implement them at the highest standards + Lead culinary team within assigned responsibilities + Demonstrate natural initiative to undertake or continue a task or activity + Proven leadership skills and ability to manage multi-functional and diverse areas + Able to work under pressure of tight timeframes, deadlines and financial goals + Strong written and verbal communication skills + College degree in Culinary Arts, preferred **Additional Information :** This is a **SHIPBOARD** role. Benefits offered year-round, on contract and off-contract, as long as return contract is signed, including Major Medical Coverage, Short & Long-term Disability, Life Insurance and Retirement Savings Plan Option You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1249857BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

The Flying Monkey Grill & Bar, Llc in Newington, CT is looking for one saute chef to join our 58 person strong team. We are located on 2095 Berlin Turnpike. Our ideal candidate is attentive, punctual, and hard-working. Benefits We offer many great benefits, including free early access to your pay through Homebase. Responsibilities Set up workstation Prepare ingredients to be used in dishes Saute ingredients and plate dishes to business standards Adhere to health and safety guidelines Qualifications Experience working as a chef or similar role Ability to work with a team towards success Familiar with kitchen utensils and equipment Knowledgeable of food preparation and cooking processes We are looking forward to receiving your application. Thank you.

8 am - 3pm Chef / Mashgiach prepare 100 hot meals a day lunch & supper Full benefits package: health insurance, dental, etc $25 an hour

COMPANY BIO Our Client is a renowned off-premise caterer headed by an award-winning Chef-owner based in Connecticut. PRIMARY DUTIES & RESPONSIBILITIES Work closely with various clients to prepare a variety of balanced, attractive, and cost-effective menu options Prepare appropriate recipes & ensure that all required supplies, resources, and materials are purchased, ordered, and available when needed Execute client menu tastings and lead the execution for all offsite catering events, ensuring that all required preparation, delivery, set-up, service, and takedown responsibilities are properly and efficiently executed Perform all types of high-volume food production and preparation duties Write production sheets and production lists, perform various inventory, receiving, and quality control tasks, consistently monitor kitchen operations and cleanliness Build and maintain relationships with team members and front of house management alike Ensure fiscal responsibility for food and labor costs for each event As a leader, build a culture that revolves around the experience and enjoyment of food and cooking Conduct recruitment and selection, training, and development initiatives as well as scheduling, performance management, and employee coaching; assist in bi-annual reviews Maintain excellent client and employee communications and relations to continuously improve the quality of provided services, resolve problems, and facilitate the acceptance and implementation of new services. Lead staff briefings and meetings Demonstrates high personal integrity, business ethics and takes every opportunity to promote our client's Catering services Represent our client at special demonstrations, special events, or theme activities to promote the company Other duties as assigned or required EXPERIENCE AND SKILLS: Minimum of five (5) years progressive experience as a Catering Chef or Sous Chef with extensive culinary training and proven depth and breadth of food knowledge and trends Proven effective supervisory skills, knowledge of food preparation, food costing and quality control procedures Prior work experience in a high-volume production setting with experience in off-site catering, and kitchen management Excellent interpersonal and communication skills required to effectively motivate, direct, and lead assigned employees, and work closely with clients. Proficient in performing many tasks simultaneously while at the same time making sure all details are properly addressed in those tasks A dedication to understanding & exceeding customer expectations. A high energy level or sense of urgency in carrying out assigned tasks. Strong business acumen; organized and methodical team-oriented worker Self-starter, flexible, and able to work independently; ability to multi-task and prioritize multiple projects A valid Driver's License Knowledge of Microsoft Office Word and Excel PHYSICAL REQUIREMENTS: Information Not Available. EDUCATION: Information Not Available. devita.hancock.hospitality+candidate+************************* #CB Package Details PTO

Flik Hospitality Group Salary: $78500 Other Forms of Compensation: What makes FLIK click What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn't merely a job but the start of a career where you can flourish. Job Summary This individual will be responsible for supporting the Executive Chef in overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. Key Responsibilities: * Assists Executive Chef to assure compliance with all sanitation, ServSafe, safety, production, and merchandising requirements * Motivates, trains, develops and directs the back of house employees to accomplish the objectives of the operation to the satisfaction of the customers, clients, and sectors * Ensures that high quality food items are creatively prepared and presented in a cost effective manner * Assists in all phases of planning, ordering, inventory, and food preparation * Supports the management of cost controls and control expenditures for the account * Rolls out new culinary programs in conjunction with the marketing and culinary teams * Performs other duties as assigned Qualifications: * B.S. Degree in Culinary Arts, Food Services Technology/Management/or related field; or A.O.S. Degree in Culinary Arts with additional specialized training * 3-5 years of relevant culinary experience * Mastery of a wide variety of kitchen positions and stations * Ability to think on their feet, as well as create, produce, and serve on the fly * Knowledge of food cost and how it pertains to a kitchen, product and quality identification * Excellent interpersonal, customer service, and oral/written communication skills * Applied food service sanitation certification, SERVSAFE, and/or HACCP federal guideline certification * Demonstrated understanding of current culinary market/trends and creative food presentation preferred Apply to Flik today! Flik is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace. Associates at Flik Hospitality are offered many fantastic benefits. * Medical * Dental * Vision * Life Insurance/ AD * Disability Insurance * Retirement Plan * Paid Time Off * Holiday Time Off (varies by site/state) * Associate Shopping Program * Health and Wellness Programs * Discount Marketplace * Identity Theft Protection * Pet Insurance * Commuter Benefits * Employee Assistance Program * Flexible Spending Accounts (FSAs) * Paid Parental Leave * Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Req ID: 1411026 Flik Hospitality Group Jenah Freeman [[req_classification]]

Monarch Communities at Spring Meadows leads the revolution of contemporary person-centric wellness senior living, designed for the next generation. A highly customized, curated, and an organic approach to wellness inspires everything we do. All members of our communities - residents, their families, and Monarch team members - influence the way we think, design, and create. Our vision and culture embody and celebrate those we serve. Job Description The Sous Chef will be responsible for the preparation and serving of meals, sanitation of food service areas, accurate record keeping, receiving, rotating and inventory of products and regulatory compliance. This is a non-exempt, hourly position reporting to the Culinary Services Director. Responsibilities and Duties: Prepare and serving quality meals Ensure special dietary needs are met and preparing texture modified food, as directed Ensure compliance with all record keeping, food safety and risk management requirements Monitor food preparation, storage and handling to ensure adherence with HACCP, labeling, and storage protocols to ensure compliance with all food service regulations and policies Maintain accurate hot and cold food, refrigerator, and freezer temperature logs Participates in and attends all in-service training as scheduled Ensures compliance with all Federal, State, and local regulations, as well as community policies and procedures Other duties as assigned Qualifications Maintains a current ServSafe certification or able to obtain ServSafe certification Minimum 3 year job related experience including food preparation, full-line menu items and special diets and 1 year of leadersip experience High school diploma or GED accepted Competent in organizational, time management skills and demonstrate good judgment, problem solving and decision making skills Physical Abilities: While performing the duties of this job, the associate is often required to stand, walk, sit, use fine and gross motor skills, reach with hands and arms, balance, stoop, kneel, crouch, talk, hear, and smell. An individual in this position will be required to lift or carry weight in up to 50 lbs.. The associate must use proper body mechanics. Additional Information Additional Benefits: Paid Time Off (PTO) Medical Coverage Dental Coverage Vision Coverage Ancillary Benefits (Life/AD&D, Short Term Disability and Long Term Disability) Voluntary Life Flexible Spending Account 401(k) Retirement and Matching Employee Assistance Program Supportive Leadership Referral Bonuses And More!

Job Details NH Restaurant B, LLC - New Haven, CTDescription Coordinates activities of and directs training of chefs, cooks, and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service by performing the following duties personally or through subordinate supervisors. Essential Duties and Responsibilities include the following. Other duties may be assigned. Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and recency of menu Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items Directs food apportionment policy to control costs Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner Tests cooked foods by tasting and smelling them Devises special dishes and develops recipes Familiarizes newly hired chefs and cooks with practices of kitchen and oversees training of cook apprentices Establishes and enforces nutrition and sanitation standards for restaurant Achieves budget goals given for weekly food and labor costs as directed from corporate office Attends required trainings and meetings Delivers an exceptional experience through outstanding hospitality and food service to the guests Supervisory Responsibilities This job has supervisory responsibilities. Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Competencies To perform the job successfully, an individual should demonstrate the following competencies: Analytical - Designs work flows and procedures Continuous Learning - Strives to continuously build knowledge and skills Job Knowledge - Keeps abreast of current developments; uses resources effectively Use of Technology - Demonstrates required skills Design - Demonstrates attention to detail Problem Solving - Identifies and resolves problems in a timely manner Customer Service - Responds promptly to customer needs; meets commitments Communications - Expresses ideas and thoughts verbally; expresses ideas and thoughts in written form; exhibits good listening and comprehension; keeps others adequately informed Teamwork - Contributes to building a positive team spirit; able to build morale and group commitments to goals and objectives; supports everyone's efforts to succeed Performance Coaching - Defines responsibilities and expectations; sets goals and objectives; gives performance feedback; motivates for increased results; recognizes contributions; encourages training and development Team Leadership - Fosters team cooperation; defines team roles and responsibilities; supports group problem solving; ensures progress toward goals; acknowledges team accomplishments Delegation - Delegates work assignments; sets expectations and monitors delegated activities Leadership - Exhibits confidence in self and others; inspires and motivates others to perform well; effectively influences actions and opinions of others; accepts feedback from others; gives appropriate recognition to others Managing People - Provides regular performance feedback; develops subordinates' skills and encourages growth; improves processes, products and services Quality Management - Looks for ways to improve and promote quality; demonstrates accuracy and thoroughness Business Acumen - Demonstrates knowledge of market and competition Recruitment & Staffing - Analyzes and forecasts staffing needs; makes quality hiring decisions Cost Consciousness - Works within approved budget; develops and implements cost saving measures Ethics - Works with integrity and principles Organizational Support - Follows policies and procedures Personal Appearance - Dresses appropriately for position Attendance/Punctuality - Is consistently at work and on time Dependability - Follows instructions, responds to management direction Planning/Organizing - Uses time efficiently; organizes or schedules other people and their tasks Quality - Demonstrates accuracy and thoroughness; looks for ways to improve and promote quality Safety and Security - Observes safety and security procedures Education and/or Experience Two years minimum related experience in a full service restaurant Language Skills Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization. Certificates, Licenses, Registrations Specific City and State Food Safety Certificate requirements will be requested prior to hire. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

This job opportunity is a full-time position primarily scheduled from Monday to Friday from 8am - 6pm. Spend your weekdays visiting 8-10 clients per week and doing their weekly shopping and meal preparation. Clean up after yourself and go...! In addition to weekly clients, we also host intimate events, teach cooking classes, and coordinate corporate team-building/cooking workshops. The compensation package is highly competitive and includes bonuses and referral incentives. After 90 days of employment, medical and dental benefits become available (employer pays 65%), and after one year, employees can enroll in a 401k plan with a 4% match program. Additionally, life and disability insurance are provided at no cost to the employee. If you're someone who enjoys taking initiative and driving growth, then TSC offers virtually unlimited potential for career advancement. At our company, we value and recognize exceptional performance and dedication. As a testament to our commitment to employee growth and satisfaction, we offer a clear pathway to financial advancement. As a candidate, you can expect the opportunity for a well-deserved raise at the 1 year mark, contingent upon favorable performance evaluations. We believe in rewarding hard work, innovation, and exceeding expectations. Qualified applicants should have a minimum of four years of line experience, a sense of urgency, people skills, attention to detail, ServSafe Manager certification and state-specific Allergen, and have a reliable vehicle. Previous experience/familiarity with computer/email/Google Workspaces/social media is preferred. All applicants offered a position will be subject to a background check. Please note that we use E-Verify to electronically confirm Form I-9 information to verify employee's identity and employment eligibility. Travel may be required during training. (TSC compensates for travel.) A cover letter is highly encouraged. Pay: $22-26 per hour Supplemental pay types: Bonus pay Unlimited referral bonuses Paid training Schedule: 8-hour shift 10-hour shift Day shift Monday to Friday Requirements Culinary Experience: 1 year (Required) Cooking: 4 years (Required) Benefits Retirement Plan (401k) 401k 4% Matching Short & Long Term Disability Heath & Dental Insurance Life Insurance Flexible Schedule Paid Time Off Profit Sharing

Pastry Chef American Cruise Lines, the largest cruise line in the United States, is looking to add Pastry Chefs to our shipboard team for the 2025 season on America's rivers. Our shipboard team supports a combined fleet of ships sailing through various itineraries across the nation from contemporary riverboats to paddlewheel queens for a steamboat experience. The Pastry Chef should have the culinary expertise and experience to make a wide variety of desserts and baked goods, including confectionary work. They must be able to understand and appreciate the subtleties of flavor pairings and different tastes, as well as have a good aesthetic sense for food and pastry presentation. This position is responsible for adhering to the daily menu matrix consisting of desserts, pastries, breads and other duties assigned by the Executive Chef. The Pastry Chef must be creative and continually researching and testing new and different dessert and baking recipes to ensure that each guest and crew have an exceptional dining experience. While living onboard, our chefs enjoy comfortable living quarters and a challenging culinary working environment. Our galleys are well equipped with a spectacular view. Responsibilities: Oversee creativity and prepare all desserts, bread, pastries, cookies, etc. required for vessel each day. Prepare and serve items in accordance with established procedures, recipes, portion size, and presentation standards. Set-up, maintain, and breaks down station according to FDA Standards. Taste all products produced to assess quality. Notify the Executive Chef of any product shortages or equipment maintenance issues. Maintain accurate counts on all food items prepared to prevent discrepancies between amount of food needed and food prepared. Schedule the production of all baked goods. Always maintain an inventory of fresh baked goods. Use food production equipment according to manufacturer's instructions. Maintain a professional appearance at all times. Ensure that each guest has a positive and memorable experience. Qualifications: Ability to work around 14 hours per day. An Associate's degree in Culinary Arts or pastry & baking, and/or 3-5 years of experience with an emphasis on quality production. Ability to reach, bend, and frequently lift/move items up to 50 lbs. Ability to work in a standing position for extended amounts of time. Basic understanding of professional baking and pastries and food & beverage knowledge.. Problem solving skills, organization skills, and self-motivation. Commitment to quality service. Ability to multi-task and work in a team environment. Ability to work calmly and effectively under pressure. Ability to adapt and adjust daily to last-minute requests or changes. Must be able to pass a pre-employment drug test. Must complete a criminal background check. Transportation Worker Identification Credential (TWIC). Work Schedule: 7 days per week while onboard the ship. 6 weeks working and living onboard the ship with 2 weeks of unpaid vacation. Covered Expenses - American Cruise Lines provides travel to and from your assigned vessel, room and board, uniforms, and paid training from industry experts. *Job sites across the nation*

Pay Rate: $70,000 Annually with $500 Signing Bonus Hours: 50 Hours/Week Vacation: Two weeks paid vacation. Scheduling of vacation time to be approved and coordinated with the Owner of Head Chef includes, but is not limited to the following list of responsibilities: Maintaining kitchen payroll budget Production schedules Assist with the advancement of both BOH and FOH food and service knowledge Maintain a current Food Handler's License Product costing Menu Design & Adjustments Handle vendors and food solicitors. Work cooperatively with any licensed inspectors, media, and social media managers. Assist with Annual Budget

JOIN OUR TEAM AND EXPERIENCE ENDLESS CAREER POSSIBILITIES IF YOU ARE AN EXISTING EMPLOYEE, PLEASE NAVIGATE TO THE INTERNAL JOB POSTING USING THIS LINK: *************************************************************** This position is responsible for the day-to-day operations of the TAO/Beauty & Essex culinary department in order to maintain the quality standards set by Tao Group Hospitality (TGH). The Executive Chef is actively involved in all aspects of the kitchen including staff development, menu creation, safety and sanitation maintenance, and food preparation quality. Primary Duties and Responsibilities: Responsible for menu concepts, costs and production, training of personnel, discipline, health and sanitation standards and product specifications Oversees recipes and procedures remain consistent with TAO standards Oversees and defines the procedures for opening and closing the restaurant Oversees all kitchen operations to maintain the quality and accuracy regarding food preparation and standards Manages and develops kitchen management by setting clear guidelines and expectation Reviews staffing levels to meet service, operational and financial objectives Oversees the purchasing and receiving of goods to maintain and produce high-quality products Focuses on safety and sanitation to maintain a safe and clean work environment Analyzes budgets and costs associated with food selections to ensure maximum productivity and profit Assists with the yearly preparation of the operating and capital budgets Other duties and responsibilities as appropriate for the position Secondary Duties and Responsibilities: Works with Restaurant Managers to develop training for all staff Develops and produces recipes for specials Oversees the training programs for all kitchen staff Acts a liaison between front and back of house team members including management Provides reporting to the corporate chef and culinary director Maintains cleanliness of the Chefs' office Participates in all management meetings for front and back of house team Minimum Education and Qualifications: Associates' Degree, a Culinary Degree or a formal apprenticeship program Eight years of supervisory experience as an Executive Chef in a high volume, hospitality related Food and Beverage operation Must possess a thorough knowledge of culinary disciplines as well as a working knowledge of various cultures and languages Must have a thorough knowledge of cost factors Experience in food and beverage administration, planning budgeting, menu planning and cost analysis Excellent written and verbal communications Excellent organizational and multi-tasking skills Intermediate knowledge of Word, Excel and Outlook In lieu of a Degree and previously mentioned experience, seven years of experience as an Executive Chef and four years of supervisory experience may be considered Competencies: Incumbent will master the following competencies while in this position: Knowledge of Mohegan Sun corporate and department policies and procedures Knowledge of Mohegan Sun budget planning and analysis process Effective utilization of Mohegan Sun evaluation programs Thorough understanding of the Mohegan Tribal Employment Rights Ordinance (TERO) as it relates to employment Training Requirements: Mohegan Sun CER and purchasing procedures Knowledge of Time and Attendance systems as well as Manager Self Service SMART training alcohol awareness Must attend all appropriate Human Resources Training classes Must develop a thorough knowledge of culinary disciplines and cost factors (labor, food, etc.) Thorough knowledge of operational policies with regard to hours of operation, types of menus offered and restaurant concepts Physical Demands and Work Environment: Fast paced kitchen environment Must be able to stand, lift and bend for extended periods of time Must be able to work various shifts and flexible hours This is not necessarily an exhaustive list of all responsibilities, requirements or working conditions associated with the job. Mohegan Sun reserves the right to make changes in the above job description whenever necessary. #Joinourwinningteam #Allinforcareersatmohegansun Work Shift: Regular Knock, knock. Hear that sound? That's opportunity! . Mohegan Sun practices Native American Preference in hiring. "Native American" means an individual who is a duly enrolled member of the Mohegan Tribe or any group of Native Americans recognized by the Mohegan Tribe, The United States of America, or the State of Connecticut.

Bar Bouchée (Awarded French restaurant) is seeking for a talented, innovative, and experienced Chef de Cuisine with a background in French Cuisine. The Head Chef should have at least 4 years of experience as Chef de Cuisine or Senior Sous Chef in a similar establishment Essential Duties: Preparing meals and food to meet the specifications of guests in a timely manner Ensuring kitchen staff adhere to set standards, procedures, department rules, and sanitation requirements Scheduling the team according to the business Overseeing the day-to-day operation Managing the kitchen inventory and ensuring supplies are fresh and of high quality Ensuring proper food temperatures when cooking and proper storage afterward Keeping the workstation and kitchen equipment clean, organized, and sanitized Competencies & Qualifications: Strong leadership and relationship management skills and ability to lead by example Passion for creativity and knowledge of French cooking techniques SERV Safe and Food Safety Handler Manager certifications preferred Food and labor cost management Assist in hiring, development, training, and mentoring of staff and act as a resource to them Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating. Maintain a team-oriented atmosphere. Perform all reasonable requests from the management team and customers. Minimum 7 years' culinary arts experience, including previous experience in a management role. Minimum 4 years' Sous Chef or Chef de Cuisine experience in a fine dining establishment or similar establishment. Strong knowledge of kitchen equipment and best practices. Proficient computer skills in Word, Excel, and the kitchen computer production system. Good decision-making skills and the ability to proactively make changes as needed. Ability to communicate effectively with associates, management, clients, and vendors if necessary. Ability to work flexible schedule to accommodate business levels.

JOIN OUR TEAM AND EXPERIENCE ENDLESS CAREER POSSIBILITIES IF YOU ARE AN EXISTING EMPLOYEE, PLEASE NAVIGATE TO THE INTERNAL JOB POSTING USING THIS LINK: *************************************************************** This position has a pulse on the day-to-day operations of the culinary departments including, staffing, food and labor costs, budgets, service, stewarding, and sanitation standards. Primary Duties and Responsibilities: includes but not limited to: Responsible for menu concepts, costs and production, training of personnel, discipline, health and sanitation standards and product specifications Assists the Vice President of Food and Beverage in administering the department Assists with the yearly preparation of the operating and capital budgets Secondary Duties and Responsibilities: Promotes the culinary concept in Marketing and Public Relations efforts Works with Restaurant Managers to develop training for all staff Minimum Education and Qualifications: Associates' Degree, a Culinary Degree or a formal apprenticeship program and eight years of experience as an Executive Chef in a high volume, hospitality related Food and Beverage operation Must possess a thorough knowledge of culinary disciplines; Oriental, Italian, etc., and have a knowledge of various cultures and languages Must have a thorough knowledge of cost factors Excellent written and verbal communications Excellent organizational and multi-tasking skills Intermediate knowledge of Word, Excel and Outlook In lieu of a Degree, ten years of experience as an Executive Sous Chef and four years of supervisory experience may be considered Competencies: Incumbent will master the following competencies while in this position: Knowledge of Mohegan Sun corporate and department policies and procedures Knowledge of Mohegan Sun budget planning and analysis process Effective utilization of Mohegan Sun evaluation programs Thorough understanding of the Mohegan Tribal Employment Rights Ordinance (TERO) as it relates to employment Training Requirements: Mohegan Sun CER and purchasing procedures Knowledge of Ascent, EmpowerTime and Manager Self Service systems Physical Demands and Work Environment: Fast paced kitchen environment Must be able to stand, lift and bend for extended periods of time Must be able to work various shifts and flexible hours This is not necessarily an exhaustive list of all responsibilities, requirements or working conditions associated with the job. Mohegan Sun reserves the right to make changes in the above job description whenever necessary #Joinourwinningteam #Allinforcareersatmohegansun Work Shift: Regular Knock, knock. Hear that sound? That's opportunity! . Mohegan Sun practices Native American Preference in hiring. "Native American" means an individual who is a duly enrolled member of the Mohegan Tribe or any group of Native Americans recognized by the Mohegan Tribe, The United States of America, or the State of Connecticut.