What are the responsibilities and job description for the Executive Sous Chef position at Dartcor?
Dartcor Food Services is seeking an Executive Sous Chef to join our award-winning culinary team at our state-of-the-art commissary in Whippany, NJ. This role is central to delivering high-end, production-focused lunch catering that consistently exceeds expectations. We’re looking for a passionate, hands-on culinary leader with a genuine love for hospitality and a drive to inspire excellence at every level. This role is a heavy production role so you must truly love cooking each day.
About the Role
As the Executive Sous Chef, you’ll support the Executive Chef in leading a dynamic kitchen team, ensuring our off-premise catering production runs with precision, creativity, and heart. You’ll have a strong command of high-volume execution, while never losing sight of the finer details that elevate each event into an unforgettable experience.
This is a leadership role that blends culinary artistry with operational excellence—and requires someone who thrives in a fast-paced, team-first environment. Opportunity to learn from and be mentored by best-in-class culinary team.
Key Responsibilities
- Lead with empathy, integrity, and inclusion—fostering a culture of hospitality, teamwork, and accountability
- Support and execute daily catering production with a focus on quality, timeliness, and consistency
- Mentor and develop culinary talent through hands-on training, coaching, and leadership by example
- Maintain and elevate food and workplace safety standards across all kitchen operations
- Monitor food cost, inventory, labor efficiency, and other key budgetary goals
- Collaborate with the Executive Chef to innovate and standardize recipes; update and maintain accurate documentation
- Uphold Dartcor’s commitment to sustainability and responsible sourcing practices
- Execute off-premise catering events as needed
- Maintain a visible, engaged presence on the kitchen floor—leading with a hands-on, can-do attitude
What We’re Looking For
- A passionate, purpose-driven leader with a deep sense of hospitality and care
- 3–5 years of experience in off-premise catering production, with at least 3 years in a leadership role at a premium catering company
- Culinary degree preferred, but not required
- Deep knowledge of high-end food preparation, presentation, and production systems
- Strong communication skills—both written and verbal
- Proven ability to manage inventory, labor, and kitchen operations efficiently
- A track record of creating safe, positive, and inspiring kitchen environments
- Availability to work a flexible schedule; position requires a 5-day work week, with availability across 7 days as needed
- Someone who wants tremendous upward mobility!
- Health Insurance (Medical, Dental, Vision)
- 401(k)
- Paid Time Off (PTO): Vacation, Sick Days
- Paid Holidays
