Executive Chef

Convene is an Equal Employment Opportunity Employer and we believe that diverse teams are the best teams. We live our values of GRIT (Genuine, Relentless, Integrity & Teamwork) and strive to create an inclusive and equitable workplace where everyone can be their true selves, where we all show up for each other. In line with our goal to be 1% better every day, we are committed to listening, learning, growing and improving. We welcome applicants from all backgrounds, experiences, abilities and perspectives to join us on this journey.

We are looking for an executive chef to be part of the opening team at Convene 30 Hudson Yards! We are seeking an Executive Chef who exemplifies a passion for Culinary, Hospitality, and is a proponent of educating a team and cultivating a positive and inclusive employee culture. If hired, you will play a key role in providing support and guidance to our culinary team, and help ensure a positive client and guest experience! 

Convene at 30 Hudson Yards offers an extraordinary event destination across 72,000 square feet on the building's 24th floor, featuring ten uniquely designed event spaces, including a grand hall that can accommodate up to 780 guests. The venue can also host full buyouts for up to 1,495 guests!

At Convene, our cultural DNA is rooted in GRIT- a set of guiding principles that fuel our passion, perseverance, and pursuit of excellence to be 1% better every day. Standing for genuine, relentless, integrity, and teamwork, GRIT is more than just an acronym- it's a way of life that informs every aspect of our organization. From the initiatives we launch to the partners we choose to work with, GRIT is the thread that weaves our community together!

What You’ll Do:

In this role, the Executive Chef will partner with and report directly to the General Manager. Our Executive Chef has experience in high volume environments with a focus on presentation and conference style catering.

• Provide the direction for all day-to-day operations of the Culinary department and ensure the quality and standards are meeting the expectations of the guests and employees.
• Ensure that supplies are ordered, received, and properly stored. Maintain an inventory of supplies and kitchen equipment.
• Conduct regular inventory of food items and equipment.
• Manage department expenses and ensure food cost is reviewed weekly/monthly
• Manage staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Attract, hire, retain, and motivate your team to uphold company standards and practices.
• Conduct pre-shift meetings with staff and review all information pertinent to the day’s business.
• Ensure employees are treated fairly and equitably. Handle employee issues in a professional and timely manner.
• Review PEOs, make notes, develop and assign production and preparation tasks accordingly
• Responsible for constant sanitation, organization, and proper food handling
• Responsible for all food production for all corporate meetings, conferences and events.
• Ensuring all kitchen equipment is properly maintained and serviced.
• Supervising daily setup for menu, anticipating business volume, and adjusting work areas/schedules accordingly

What We Look For: 

• A.O.S. Degree in Culinary Arts or culinary certificate and required experience
• Minimum 3-5 years of progressive culinary/kitchen management experience, depending upon formal degree of training
• Experience leading small culinary team up to 6 people
• Extensive experience managing high-end event catering for large-scale events (600+ guests), ensuring seamless execution and exceptional service.
• High volume, complex foodservice operations experience – highly desirable
• Institutional and batch cooking experiences a plus
• Hands-on chef experience
• Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
• Proficient in Google Suite, Slack and Zoom 
• Must be willing to participate in client satisfaction programs/activities
• Flexible and long hours sometimes required; work schedule may include early mornings and occasional weekends
• Move, lift, carry, push, pull and place objects weighing less than or equal to 25 pounds without assistance
• Reach overhead and below the knees, including bending, twisting, pulling, and stooping
• Stand, sit, or walk for an extended period of time

Compensation: 

The above job definition information has been designed to indicate the general nature and level of work performed by employees within this classification. It is not designed to contain