Executive Sous Chef — Off-Premise Corporate Catering Lead

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

Benefits offered by this job

Competitive compensation

Medical, dental, life and vision

401(k)

Paid time off

Collaborative team

Job summary

Dartcor Hospitality is seeking an experienced Executive Sous Chef to lead culinary operations in a corporate dining environment. You will develop menus, drive food quality, manage costs, and guide a skilled culinary team to deliver exceptional experiences for clients and guests.

As a hands-on leader, you will partner with management to maintain food safety, standards, and guest satisfaction across high-volume programs while supporting the company’s culinary culture and financial performance.

Qualifications

• Culinary degree or equivalent training.
• 4–6 years progressive culinary experience; 2–4 years in a leadership role.
• 7-day availability with a 5-day work week, including nights, weekends and holidays as needed.
• Catering background with off-premise experience required.
• 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.

Responsibilities

• Lead daily kitchen operations to ensure quality, consistency and presentation.
• Develop and execute seasonal menus and weekly specials.
• Oversee all food preparation ensuring recipes and portion standards are followed.
• Manage food purchasing and relationships with approved vendors/suppliers.
• Monitor weekly/monthly inventory to maintain food cost controls.
• Ensure cleanliness, food safety compliance and health inspections.

Skills

Leadership

Culinary excellence

Team development

Communication

Food safety awareness

Education

Culinary degree or equivalent

Job description

Dartcor Hospitality is seeking an experienced Executive Sous Chef to lead culinary operations in a corporate dining environment. You will develop menus, drive food quality, manage costs, and guide a skilled culinary team to deliver exceptional experiences for clients and guests.

As a hands-on leader, you will partner with management to maintain food safety, standards, and guest satisfaction across high-volume programs while supporting the company’s culinary culture and financial performance.