Executive Sous Chef – Off-Premise Catering Leader

Dartcor; Morristown (NJ); Presencial; USD 85.000 - 100.000; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

Medical, Dental, Life and Vision

401(k)

Paid time off

Collaborative team culture

Descripción de la vacante

Dartcor is seeking an experienced Executive Sous Chef to lead culinary operations in a corporate dining environment. You will drive menu development, ensure top-quality food, and manage a culinary team while upholding safety and cost controls in a fast-paced setting.

This hands-on leadership role requires seven-day availability, heavy catering experience, and a focus on hospitality culture across all programs. Competitive compensation and benefits accompany a dynamic team.

Formación

• Culinary degree or equivalent professional culinary training preferred.
• Minimum 4–6 years of progressive culinary experience; 2–4 years in a leadership role.
• Seven-day availability with a five-day work week, including nights, weekends, holidays as needed.
• Catering background and off-premise experience required.
• Experience in high-volume, upscale casual, corporate dining, or hospitality environments.

Responsabilidades

• Lead daily kitchen operations ensuring quality, consistency, and presentation.
• Develop and execute seasonal menus and weekly specials aligned with brand standards.
• Oversee all food preparation, recipes, portioning, and culinary techniques.
• Manage food purchasing and relationships with approved vendors.
• Monitor inventory to maintain accurate food cost and purchasing controls.
• Control food and labor costs while maintaining high culinary standards.

Conocimientos

Culinary leadership

Menu development

Food cost management

High-volume catering

Team development

Educación

Culinary degree

Descripción del empleo

Dartcor is seeking an experienced Executive Sous Chef to lead culinary operations in a corporate dining environment. You will drive menu development, ensure top-quality food, and manage a culinary team while upholding safety and cost controls in a fast-paced setting.

This hands-on leadership role requires seven-day availability, heavy catering experience, and a focus on hospitality culture across all programs. Competitive compensation and benefits accompany a dynamic team.