Executive Chef

Convene Hospitality Group (CHG) operates a global portfolio of lifestyle brands focused on creating places and experiences that bring people together. The company designs, develops, and operates hospitality-driven destinations to host gatherings of all kinds, ranging from small corporate meetings to immersive brand activations and beyond. We love bringing people together in person, and that passion for great experiences extends to our employees as well.

If you're interested in creating inspiring moments of connection, consider joining our team.

Convene Hospitality Group is seeking a visionary and experienced Executive Chef to lead the culinary program launch and ongoing operation at Convene 555 Broadway, our vibrant new 32,000 sq. ft. venue in the iconic SoHo neighborhood. This pivotal role will define the menu, manage all kitchen operations, and ensure the delivery of exceptional, high-volume dining experiences that align with Convene’s premium hospitality brand and operational excellence.

The Executive Chef will report to the General Manager.

Location: SoHo neighborhood, New York City, within the landmarked Scholastic Building.

Size: 32,000 square feet.

Capacity: Full venue buyout capacity of just over 450 guests.

Spaces: Features seven unique meeting and event spaces, including a main hall, breakout spaces, a boardroom, and galleries for networking and receptions.

• Key Amenities: Offers a white box space for branding, in-house catering with customization, in-room AV technology supported by an on-site team, and dedicated hospitality resources. It is also easily accessible via public transportation.

In this role, the Executive Chef will partner with and report directly to the General Manager. The 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 meet 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.

• 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 catering experience.
• High volume, complex food service 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.
• S…