Executive Chef — Off-Premise Catering Leader (Corporate)

Dartcor Hospitality; Morristown (NJ); In loco; USD 81.000 - 99.000; Tempo pieno

Vantaggi offerti da questo lavoro

Competitive compensation

Descrizione del lavoro

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.

Competenze

• 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.

Mansioni

• 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.

Conoscenze

Culinary leadership

Menu development

Food safety

High-volume dining

Team mentoring

Formazione

Culinary degree or equivalent

Descrizione del lavoro

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.