Executive Sous Chef - Off-Premise Catering Experience Required

Dartcor•Morristown, NJ

11d

About The Position

Dartcor Hospitality is seeking an experienced Executive Sous Chef to lead culinary operations in a corporate dining environment. The role leads the kitchen’s creative and operational work, including menu development, food quality, operational efficiency, and culinary team leadership. It requires off-premise catering experience and a hands-on leader who can deliver consistent, high-quality food while maintaining food safety standards and cost controls. The Executive Sous Chef supports a strong culinary culture as well as operational and financial performance. The role includes developing seasonal menus, weekly specials, and other offerings; mentoring and developing the culinary team; overseeing kitchen operations; and partnering with management on catering programs, business growth, and operational excellence. The position requires seven-day-a-week availability for a five-day work week, including nights, weekends, and holidays as needed.

Requirements

Minimum 4–6 years of progressive culinary experience, including at least 2–4 years in a leadership role.
Off-premise catering experience is required; a catering background is required.
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.
Understanding of food cost management, inventory control, purchasing, and labor planning.
Strong organizational and time management skills, including the ability to manage multiple operational priorities.
Excellent communication and collaboration skills when working with management, service teams, and corporate clients.
Knowledge 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 work in a fast-paced, high-volume kitchen while maintaining high culinary standards.
Availability seven days a week for a five-day work week, including nights, weekends, and holidays as needed.

Nice To Haves

Culinary degree or equivalent professional culinary training preferred.

Responsibilities

Lead daily kitchen operations and ensure food production meets company standards for quality, consistency, and presentation.
Develop and execute seasonal menus and weekly specials aligned with brand standards and guest preferences.
Oversee food preparation processes and ensure recipes, portion standards, and culinary techniques are followed consistently.
Manage food purchasing and relationships with approved vendors and suppliers.
Monitor weekly and monthly inventory processes and maintain food cost and purchasing controls.
Manage food and labor costs while maintaining culinary standards and operational efficiency.
Ensure kitchen stations are prepared, stocked, and organized for daily service.
Conduct kitchen walkthroughs to ensure cleanliness, organization, and food safety compliance.
Maintain compliance with local, state, and federal food safety and sanitation regulations.
Lead preparation for health inspections and ensure corrective actions are implemented when needed.
Recruit, train, and mentor kitchen staff and promote a positive, collaborative work environment.
Conduct daily pre-shift meetings covering menu specials, catering events, and operational updates.
Set performance expectations and provide ongoing feedback to support team development.
Collaborate with management and service teams to support smooth operations and guest satisfaction.
Support catering production and special events, maintaining consistent culinary quality across programs.
Monitor guest feedback and adjust menus or operational processes when appropriate.
Participate in required training and perform additional responsibilities as needed to support operational excellence.