Executive Chef - Corporate Dining & Catering

Dartcor Hospitality; Morristown (NJ); On-site; USD 85,000 - 115,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

401(k) plan

Paid time off

Job summary

Dartcor Hospitality is seeking an experienced Executive Chef to lead culinary operations in a corporate dining setting. You will helm menu development, maintain food quality and safety, and drive cost controls while mentoring a dynamic culinary team.

The role demands hands-on leadership in a fast-paced environment with a focus on consistent guest experiences and operational excellence across catering and daily service. Strong culinary expertise and collaboration with management are essential.

Qualifications

• Minimum 5-7 years of progressive culinary experience, with at least 3-5 years in a leadership role.
• Must have a catering background.
• Proven experience in high-volume, upscale casual, corporate dining, or hospitality environments.
• Strong leadership and team development skills.
• Solid understanding of food cost management, inventory control, purchasing, and labor planning.

Responsibilities

• Lead daily kitchen operations, ensuring all food production meets company standards for quality, consistency, and presentation.
• Develop and execute seasonal menus and weekly specials that align with brand standards and guest preferences.
• Oversee all food preparation processes to ensure recipes, portion standards, and culinary techniques are followed.
• Manage food purchasing and maintain strong relationships with approved vendors and suppliers.
• Monitor weekly and monthly inventory processes to maintain accurate food cost and purchasing controls.

Skills

Leadership

Catering background

Food safety

Menu development

High-volume kitchen

Education

Culinary degree or equivalent professional culinary training

Tools

ServSafe certification

Job description

Dartcor Hospitality is seeking an experienced Executive Chef to lead culinary operations in a corporate dining setting. You will helm menu development, maintain food quality and safety, and drive cost controls while mentoring a dynamic culinary team.

The role demands hands-on leadership in a fast-paced environment with a focus on consistent guest experiences and operational excellence across catering and daily service. Strong culinary expertise and collaboration with management are essential.