Executive Sous Chef - Off-Premise Catering Experience Required

Dartcor; Parsippany-Troy Hills (NJ); On-site; USD 85,000 - 100,000; Full time

Benefits offered by this job

Medical Insurance

Dental Insurance

Vision Insurance

401(k)

Job summary

Dartcor Hospitality seeks an experienced Executive Sous Chef to lead culinary operations in a corporate dining environment. You will direct menu development, maintain food quality, and drive operational excellence while leading a culinary team in a fast-paced setting.

You will mentor staff, manage costs, partner with management, and ensure health and safety standards across all kitchen stations. This role demands seven-day availability and a hands-on leadership style.

Qualifications

• Culinary degree or equivalent preferred.
• Minimum 4–6 years of progressive culinary experience; 2–4 years in a leadership role.
• Seven-day-a-week availability with a five-day work week, including nights, weekends and holidays as needed.
• 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; ability to motivate and guide a culinary team.
• Excellent communication and collaboration with management, service teams, and corporate clients.
• Deep understanding of food safety, sanitation, and cost control.

Responsibilities

• Lead daily kitchen operations to ensure quality, consistency, and presentation.
• Develop and execute seasonal menus and weekly specials aligned with brand standards.
• Oversee all food preparation processes and recipes for consistency.
• Manage food purchasing and maintain relationships with vendors.
• Monitor inventory to control food costs and purchasing.
• Lead health inspections preparation and corrective actions when needed.
• Recruit, train, and mentor kitchen staff; promote a positive team culture.
• Collaborate with management to ensure smooth operations and guest satisfaction.

Skills

Leadership

Communication

Time Management

Team Development

Education

Culinary degree or equivalent

ServSafe certification

Job description

DARTCOR HOSPITALITY

Dartcor Hospitality transforms workplaces into communities where hospitality fuels connection, culture, and performance. Our workplace dining experiences are more than a meal—they’re catalysts for connection. Through chef-driven food, wellness-focused offerings, and intentional design, we create spaces that energize teams, foster belonging, and strengthen workplace culture throughout the day.

OUR FAMILY

Part of the Dartcor Enterprises Ecosystem.

Dartcor Hospitality is proud to be part of the Dartcor Enterprises family—a purpose-led organization redefining hospitality as a force for connection, culture, and community. Alongside our sister brands, Chelsea Hospitality Group and Ōme Caterers, we’re part of a broader ecosystem that brings hospitality to life across workplace, event, and dining experiences.
Together, we’re reimagining what hospitality can do—for people, for places, and for the future.

Position Overview

DartcorHospitality isseekingan experienced and passionate Executive Sous 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 Sous Chef plays a key role in shaping the guest experience by delivering high-quality, consistent culinary offerings whilemaintainingstrong 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 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.
• 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,portionstandards, and culinary techniques are followed consistently.
• Manage foodpurchasingand maintain strong relationships with approved vendors and suppliers.
• Monitorweekly and monthly inventory processes tomaintainaccuratefood cost and purchasing controls.
• Manage food and labor costs whilemaintaininghigh 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.
• Maintaincompliance 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.
• Establishclear 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 andspecial eventsto ensure consistent culinary quality across all programs.
• Monitorguest feedback and adjust menu offerings or operational processes whenappropriate.
• Participatein required training and performadditionalresponsibilities as needed to support 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,portionstandards, and culinary techniques are followed consistently.
• Manage foodpurchasingand maintain strong relationships with approved vendors and suppliers.
• Monitorweekly and monthly inventory processes tomaintainaccuratefood cost and purchasing controls.
• Manage food and labor costs whilemaintaininghigh 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.
• Maintaincompliance 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.
• Establishclear 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 andspecial eventsto ensure consistent culinary quality across all programs.
• Monitor guest feedback and adjust menu offerings or operational processes whenappropriate.
• Participatein required training and performadditionalresponsibilities as needed to support operational excellence.

What We Need From You:

• Culinary degree or equivalent professional culinary training preferred.
• Minimum 4–6 years of progressive culinary experience, with at least 2–4 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.
• ServSafecertification or equivalent food safety certificationrequiredor obtainable upon hire.
• Ability to perform in a fast-paced, high-volume kitchen environment whilemaintaininghigh culinary standards.

What You’ll Get From Us:

• Competitive compensation $85,000 -$100,000

• Comprehensive Medical, Dental, Life and Vision insurance

• 401(k) to help you invest in your future

• Paid time off to help support your life outside of work

• Work alongside collaborative team members who support Dartcor’s core principles

Why Dartcor?

At Dartcor, we believe hospitality is an art form and leadership is a calling. We offer an environment where your creativity, skill, and passion will be celebrated and your impact will be deeply felt. Join a team committed to innovation, continuous growth, and delivering extraordinary experiences every single day.