DARTCOR HOSPITALITY
Dartcor Hospitality transforms workplaces into communities where hospitality fuels connection, culture, and performance. Our workplace dining experiences are more than a meal—they're catalysts for connection. Through chef-driven food, wellness-focused offerings, and intentional design, we create spaces that energize teams, foster belonging, and strengthen workplace culture throughout the day.
OUR FAMILY
Part of the Dartcor Enterprises Ecosystem.
Dartcor Hospitality 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, Chelsea Hospitality Group 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.
• Assist in managing daily kitchen operations, ensuring consistency, efficiency, and adherence to quality standards.
• Supervise culinary staff and provide coaching, training, and performance feedback.
• Maintain strict compliance with food safety and sanitation regulations.
• Oversee proper product storage, rotation, and utilization to minimize waste.
• Support menu development, recipe testing, and large-scale production planning.
• Ensure accurate execution of prep, production, and service timelines.
• Collaborate with leadership to meet company goals and client expectations.
Must have catering experience.
What we look for in the perfect candidate:
• Value-driven, inspirational leadership invoked by a deep sense of purpose and responsibility
• Culinary degree preferred, not required
• Minimum 3 years kitchen management or supervisory experience in a fine dining, high volume kitchen required
• Excellent knowledge of food sanitation practices, storage, rotation and utilization of product
• Proven leadership, interpersonal, and coaching skills, ability to work in a dynamic operation with many overlapping goals
• Strong communication skills both verbal and written, understanding of MS office, excel, and related software
• Strong culinary skills to produce high-quality items in both large and small scale
• Ability to contribute to menu development and testing
• Excellent time management skills a must, ability to multitask effectively
• General management skills and the ability to lead team members
• Track record of both food and workplace safety management
• Excellent communication skills - written & verbal
• Excellent culinary knowledge
• Mentoring and teaching skills with direct reports & peers
• Inventory & labor management knowledge
• Seven day a week availability but 5 day work week
• Hands-on approach to all operational aspects
• Execute off-premise events