Executive Chef - Off-Premise Catering Leader

Dartcor; Hoboken (NJ); On-site; USD 90,000 - 100,000; Full time

Benefits offered by this job

Medical, Dental, Life and Vision

401(k) match

Paid time off

Collaborative team environment

Job summary

Dartcor Hospitality is seeking an experienced Executive Chef to lead culinary operations in a corporate dining setting in Hoboken, NJ. This hands-on role oversees menu development, food quality, cost controls, and the culinary team to deliver exceptional guest experiences.

You will shape seasonal menus, mentor a high-performing staff, and ensure food safety standards and operational efficiency across all kitchen functions. This role requires heavy catering experience and flexible availability.

Qualifications

• Culinary degree or equivalent professional culinary training.
• Minimum 5–7 years of progressive culinary experience with leadership.
• Catering background, off-premise experience required.
• Proven high-volume, upscale casual or corporate dining experience.
• Strong leadership and team development skills; excellent communication.

Responsibilities

• Lead daily kitchen operations to ensure quality and consistency.
• Develop seasonal menus and weekly specials aligned with brand standards.
• Oversee food preparation, recipes, portion standards, and techniques.
• Manage food purchasing and maintain relationships with vendors.
• Monitor inventory, food cost, and labor planning to maintain efficiency.
• Ensure cleanliness, sanitation, and compliance with safety regulations.
• Recruit, train, and mentor kitchen staff; lead pre-shift briefings.
• Collaborate with management and service teams to ensure guest satisfaction.

Skills

Culinary leadership

Food cost management

High-volume kitchen

Team development

Menu development

Food safety

Education

Culinary degree

Tools

ServSafe Certification

Job description

Dartcor Hospitality is seeking an experienced Executive Chef to lead culinary operations in a corporate dining setting in Hoboken, NJ. This hands-on role oversees menu development, food quality, cost controls, and the culinary team to deliver exceptional guest experiences.

You will shape seasonal menus, mentor a high-performing staff, and ensure food safety standards and operational efficiency across all kitchen functions. This role requires heavy catering experience and flexible availability.