Executive Chef Off-Premise Catering Leader

Dartcor; Parsippany-Troy Hills (NJ); On-site; USD 90,000 - 100,000; Full time

Benefits offered by this job

Medical, Dental, Life and Vision保险

401(k)

Paid time off

Collaborative team environment

Job summary

Dartcor Hospitality is seeking an experienced Executive Chef to lead culinary operations within a corporate dining environment. This hands-on leader will be responsible for menu development, food quality, cost controls, and the growth of a strong culinary team across high-volume settings.

The role requires seven-day-a-week availability, with a five-day work week including nights, weekends, and holidays as needed, plus a catering background and Off-premise experience.

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 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 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.
• 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.

Skills

Leadership

Food safety

Menu development

Culinary excellence

Communication

Education

Culinary degree or equivalent training

Job description

Dartcor Hospitality is seeking an experienced Executive Chef to lead culinary operations within a corporate dining environment. This hands-on leader will be responsible for menu development, food quality, cost controls, and the growth of a strong culinary team across high-volume settings.

The role requires seven-day-a-week availability, with a five-day work week including nights, weekends, and holidays as needed, plus a catering background and Off-premise experience.