Morristown
Job Description Chelsea Hospitality Group 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
