Executive Sous Chef - Off-Premise Catering Leader

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

Benefits offered by this job

Medical, Dental, Vision insurance

401(k) plan

Paid time off

Collaborative team culture

Job summary

Dartcor Hospitality is seeking an experienced Executive Sous Chef to lead culinary operations within a corporate dining environment. This hands-on role oversees menu development, food quality, cost controls, and the culinary team, with off-premise catering experience required.

You will develop seasonal menus, mentor a high-performing team, maintain food safety standards, manage purchasing and labor, and partner with management to deliver exceptional guest experiences across daily service and

Qualifications

• 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.
• 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.
• ServSafe certification or equivalent food safety certificationrequiredor obtainable upon hire.
• Ability to perform in a fast-paced, high-volume kitchen environment.

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.
• 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

Culinary leadership

Team development

Menu development

Food safety

High-volume cooking

Communication

Education

Culinary degree

Job description

Dartcor Hospitality is seeking an experienced Executive Sous Chef to lead culinary operations within a corporate dining environment. This hands-on role oversees menu development, food quality, cost controls, and the culinary team, with off-premise catering experience required.

You will develop seasonal menus, mentor a high-performing team, maintain food safety standards, manage purchasing and labor, and partner with management to deliver exceptional guest experiences across daily service and