Executive Sous Chef

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