Executive Sous 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.

We are looking for an Executive Sous Chef to be part of the culinary team at our 225 Liberty location! Join us as Executive Sous Chef
, where your culinary expertise and commitment to an inclusive culture will define our team's success. You will play a pivotal role in mentoring our staff, cultivating a positive work environment, and delivering a world-class guest experience.

Convene Brookfield Place, 225 Liberty is located in Downtown Manhattan in the eponymous mixed-use development. The sprawling 73,000-square-foot venue boasts six unique meeting rooms and can accommodate events up to 1200 guests. With a 30-foot video wall, full theatrical lighting, and substantial common areas, this location is ideal for expos, large-scale conferences with breakout rooms and exhibitor space, and grand corporate receptions.

At Convene Hospitality Group,
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, 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!

As a key leader in our culinary operation, you will oversee high-volume kitchen functions with a specialized focus on elevated presentation and complex conference-style catering. You will be responsible for the strategic execution of culinary standards, ensuring that every plate meets our benchmarks for quality and innovation.

• Operational Oversight: Manage food cost targets, procurement, and inventory systems to ensure maximum efficiency and profitability.
• Culinary Innovation: Assist with menu development and the curation of custom menus.
• Fiscal Responsibility: Drive company-wide cost-saving initiatives and labor management strategies without compromising quality.

• Technical Mastery: Maintain an expert-level understanding of menus, advanced techniques, and recipe standardization.
• Safety & Compliance: Enforce rigorous sanitation protocols, organizational standards, and food handling safety (HACCP) across all stations.
• Resource Management: Direct daily ordering and vendor relationships to ensure the highest quality of seasonal and staple ingredients.

• Executive Presence and Mentorship: Lead by example through hands‑on mentorship, delegating with precision, and fostering an inclusive environment that encourages internal growth.
• Collaborative Growth: Actively seek opportunities to elevate the team's culinary knowledge through collaborative workshops and menu testing.

• 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
• Knowledge of café operations is a plus
• Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
• Must be experienced with modern technology, to include MS Office suite, Outlook, and a variety of internal systems and programs that facilitate our F&B standards
• Must be willing to participate in client satisfaction programs/activities inclusive of following up with front of house teams
• Leading pre‑shifts and recurring property leadership meetings
• Move, lift, carry, push, pull and place objects weighing less than or equal to 30…