Food Service & HospitalityCulinary & Kitchen Production
About the job
Requirements
Experience as an Executive Chef or senior kitchen leader in upscale catering, fine dining, hotels, restaurants, or high-end workplace hospitality.
Strength in menu development, event execution, and building systems that hold up under volume.
Ability to run a kitchen and communicate with clients.
Ability to mentor hands-on, set standards, and lead by example.
Financial discipline around food cost, labor, purchasing, and inventory.
Working knowledge of food safety, sanitation, and regulatory compliance.
Culinary degree or equivalent professional experience is preferred.
English fluency is required; Spanish is a plus.
Availability for a five-day workweek with seven-day availability, including nights, weekends, and holidays.
Ability to stand for extended periods and lift up to 50 pounds.
Responsibilities
Lead all culinary operations for the workplace account, including daily food service, executive and office catering, rooftop events, off-premise catering, and the cafe/market.
Work alongside the team daily and participate actively in production and service.
Build seasonal, ingredient-driven menus that meet the company's standards for quality, hospitality, and presentation.
Plan and execute high-end meetings, events, and special functions, from boardroom lunches to rooftop receptions.
Maintain food quality, consistency, and presentation across all service areas.
Manage preparation, production, purchasing, inventory, food cost, and labor.
Hire, train, and develop the culinary team, and build a kitchen culture rooted in accountability, pride, and hospitality.
Establish systems, standards, and back-of-house procedures that keep the kitchen consistent, clean, safe, and efficient.
Partner with on-site leadership and clients to design customized menus and experiences.
Curate a market program with fresh, well-merchandised, balanced offerings suited to the workplace community.
Collaborate with the on-site restaurant and bar team, cross-train in their kitchen, and work occasional shifts when needed.
Maintain food safety, sanitation, and compliance standards.
Introduce ideas from the broader culinary and workplace dining sector to keep the program relevant and engaging.
Desired Qualifications
Spanish language ability.
Executive Chef
Chelsea Hospitality Group · Morristown, United States · — · Posted 2026-10-06
At Chelsea Hospitality Group we imagine and launch bold, community-centered hospitality concepts that bring people together in powerful, purposeful ways. From restaurants to cultural hubs to organizational and community experiences everything we create is designed to spark connections, inspire belonging, and reimagine what hospitality can do for people, places, and communities.
OUR FAMILY
Part of the Dartcor Enterprises Ecosystem. Chelsea Hospitality Group is proud to be part of the Dartcor Enterprises family—a purpose-led organization redefining hospitality as a force for connection, culture, and community. Alongside our sister brands, Dartcor Hospitality and Ōme Caterers, we’re part of a broader ecosystem that brings hospitality to life across workplace, event, and dining experiences.
Together, we’re reimagining what hospitality can do—for people, for places, and for the future.
The Role
This is a chef's job in every sense. You'll lead the culinary program for a high-profile workplace account, including daily food service, executive and office catering, rooftop events, off-premise catering, and a cafe/market. You'll lead it from the kitchen as much as from the office. The site is also home to a full-service restaurant and bar with its own team, and you'll be a collaborative partner to them, cross-training in their kitchen and lending a hand when needed. We're looking for someone who loves the craft, builds great teams, and understands that the food is only part of what makes people feel taken care of.
What You'll Do
Lead all culinary operations for the workplace account, including daily food service, executive and office catering, rooftop events, off-premise catering, and the cafe/market
Lead from the kitchen by working alongside your team every day and actively participating in production and service
Build seasonal, ingredient-driven menus that reflect Dartcor's standards for quality, hospitality, and presentation
Plan and execute high-end meetings, events, and special functions, from boardroom lunches to rooftop receptions
Hold food quality, consistency, and presentation to an exceptional standard everywhere you serve
Own the numbers: prep, production, purchasing, inventory, food cost, and labor
Hire, train, and develop a strong culinary team, and build a kitchen culture rooted in accountability, pride, and hospitality
Put clear systems, standards, and BOH procedures in place that keep the kitchen consistent, clean, safe, and efficient
Partner with onsite leadership and clients to design customized menus and experiences that exceed expectations
Curate a market program with fresh, well-merchandised, balanced offerings built around how the workplace community actually eats
Collaborate with the on-site restaurant and bar team, cross-training in their kitchen and working occasional shifts when needed
Maintain all food safety, sanitation, and compliance standards
Bring fresh ideas from the broader culinary and workplace dining world to keep the program relevant and exciting
Requirements
What We're Looking For
Experience as an Executive Chef or senior kitchen leader in upscale catering, fine dining, hotels, restaurants, or high-end workplace hospitality
A genuine belief that food is only part of the guest experience, and hospitality is the rest
Strength in menu development, event execution, and building systems that hold up under volume
Equal comfort running a kitchen and sitting across the table from a client
A hands-on mentor who sets the standard and leads by example
Collaborative by nature, and glad to support a neighboring team when they need it
Financial discipline around food cost, labor, purchasing, and inventory
Highly organized, detail-oriented, creative, and calm when there are a lot of moving pieces
Working knowledge of food safety, sanitation, and regulatory compliance
Culinary degree or equivalent professional experience preferred
English fluency required; Spanish a plus
Schedule & Physical Requirements
Five-day workweek, with seven-day availability, including nights, weekends, and holidays
Able to stand for extended periods and lift up to 50 lbs.
What Success Looks Like
A daily food program that feels fresh, polished, and consistently excellent
Catering and rooftop events that run seamlessly and leave a lasting impression
A market people look forward to visiting
A kitchen culture built on accountability, teamwork, pride, and hospitality
Disciplined performance on quality, cleanliness, labor, and food cost
Benefits
Benefits
Competitive Salary $120,000-$130,000
Comprehensive medical, dental, vision, and life insurance
401(k) to help you invest in your future
Paid time off to support life outside of work
A seat at a growing hospitality company known for creativity, exceptional sourcing, and high-touch service
A collaborative leadership environment where your ideas, standards, and passion for hospitality make a real impact