Executive Chef - Off-Premise Catering Experience Required

Dartcor Hospitality; Morristown (NJ); On-site; USD 81,000 - 99,000; Full time

Benefits offered by this job

Competitive compensation

Job summary

Dartcor Hospitality in Morristown, NJ is seeking an Executive Chef to lead culinary operations within a corporate dining environment. This hands-on role focuses on menu development, food quality, operational efficiency, and building a strong culinary culture across the team.

The position requires seven-day availability with a five-day work week, catering background, and a track record in high-volume, upscale corporate dining. ServSafe certification or equivalent is required or obtainable on hire.

Qualifications

• Culinary degree or equivalent professional culinary training preferred.
• Minimum 5–7 years of progressive culinary experience, with at least 3–5 years in a leadership role.
• Seven-day-a-week availability, with a five-day work week including nights, weekends and holidays.
• Catering background – Off-premise experience is required.
• Proven experience in high-volume, upscale casual, corporate dining, or hospitality environments.
• Strong leadership and team development skills with the ability to motivate and guide a culinary team.
• Exceptional culinary knowledge including modern cooking techniques, global cuisine influences, and seasonal menu development.
• Solid understanding of food cost management, inventory control, purchasing, and labor planning.
• Strong organizational and time management skills with the ability to manage multiple priorities.
• Excellent communication and collaboration skills when working with management, service teams, and corporate clients.
• Deep understanding of food safety, sanitation, allergen awareness, and proper temperature control procedures.
• ServSafe certification or equivalent food safety certification required or obtainable upon hire.
• Ability to perform in a fast-paced, high-volume kitchen environment while maintaining high culinary standards.

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 consistently.
• 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.
• Manage food and labor costs while maintaining high culinary standards and operational efficiency.
• Ensure all kitchen stations are prepared, stocked, and organized for daily service.
• Conduct regular kitchen walkthroughs to ensure cleanliness, organization, and food safety compliance.
• Lead preparation for health inspections and ensure corrective actions are implemented when necessary.
• Recruit, train, and mentor kitchen staff while promoting a positive and collaborative work environment.
• Conduct daily pre-shift meetings to review menu specials, catering events, and operational updates.
• Establish clear performance expectations and provide ongoing feedback to support team development.
• Collaborate with management and service teams to ensure smooth operations and strong guest satisfaction.
• Support catering production and special events to ensure consistent culinary quality across all programs.
• Monitor guest feedback and adjust menu offerings or operational processes when appropriate.
• Participate in required training and perform additional responsibilities as needed to support operational excellence.

Skills

Culinary leadership

Menu development

Food safety

High-volume dining

Team mentoring

Education

Culinary degree or equivalent

Job description

Dartcor Hospitality delivers hospitality-driven dining experiences that strengthen workplace culture, connection, and performance. We partner with leading organizations to transform everyday moments from meals and coffee breaks to meetings and events into meaningful experiences that bring people together and support how teams work and thrive.

Through chef-curated cafés, markets, and corporate dining programs, we combine culinary excellence with intentional service, creating environments where people feel valued, energized, and connected.

As part of the Dartcor Enterprises family of brands, we are guided by a shared belief: the power of hospitality inspires human connection and unlocks the potential of every community we serve.

Position Overview

Dartcor Hospitality is seeking an experienced and passionate Executive Chef to lead culinary operations within a corporate dining environment. This role serves as the creative and operational leader of the kitchen, responsible for menu development, food quality, operational efficiency, and the leadership of the culinary team. Off-Premise Catering Experience Required

The Executive Chef plays a key role in shaping the guest experience by delivering high-quality, consistent culinary offerings while maintaining strong food safety standards and cost controls. This role requires a hands-on leader who thrives in a fast-paced environment and is committed to developing a strong culinary culture while supporting operational and financial performance. Heavy catering experience is key!

In this role, you will have the opportunity to:

• Lead the culinary vision of the account by developing seasonal menus, weekly specials, and innovative offerings that enhance the guest experience.
• Mentor and develop a high-performing culinary team while promoting a culture of collaboration, professionalism, and continuous improvement.
• Oversee kitchen operations to ensure consistent food quality, operational efficiency, and adherence to company standards.
• Partner with management to support business growth through creative menu offerings, catering programs, and operational excellence.

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 consistently.
• 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.
• Manage food and labor costs while maintaining high culinary standards and operational efficiency.
• Ensure all kitchen stations are prepared, stocked, and organized for daily service.
• Conduct regular kitchen walkthroughs to ensure cleanliness, organization, and food safety compliance.
• Maintain compliance with all local, state, and federal food safety and sanitation regulations.
• Lead preparation for health inspections and ensure corrective actions are implemented when necessary.
• Recruit, train, and mentor kitchen staff while promoting a positive and collaborative work environment.
• Conduct daily pre-shift meetings to review menu specials, catering events, and operational updates.
• Establish clear performance expectations and provide ongoing feedback to support team development.
• Collaborate with management and service teams to ensure smooth operations and strong guest satisfaction.
• Support catering production and special events to ensure consistent culinary quality across all programs.
• Monitor guest feedback and adjust menu offerings or operational processes when appropriate.
• Participate in required training and perform additional responsibilities as needed to support operational excellence.

Requirements

What We Need From You:

• Culinary degree or equivalent professional culinary training preferred.
• Minimum 5–7 years of progressive culinary experience, with at least 3–5 years in a leadership role.
• The position requires seven-day-a-week availability, with a five-day work week, including nights, weekends, and holidays as needed.
• Must have a catering background - Off-premise experience is required.
• Proven experience in high-volume, upscale casual, corporate dining, or hospitality environments.
• Strong leadership and team development skills with the ability to motivate and guide a culinary team.
• Exceptional culinary knowledge including modern cooking techniques, global cuisine influences, and seasonal menu development.
• Solid understanding of food cost management, inventory control, purchasing, and labor planning.
• Strong organizational and time management skills with the ability to manage multiple operational priorities.
• Excellent communication and collaboration skills when working with management, service teams, and corporate clients.
• Deep understanding of food safety, sanitation, allergen awareness, and proper temperature control procedures.
• ServSafe certification or equivalent food safety certification required or obtainable upon hire.
• Ability to perform in a fast-paced, high-volume kitchen environment while maintaining high culinary standards.

Benefits

What You'll Get From Us:

• Competitive compensation $90,000 -