Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $80,000.00 - $90,000.00
Work Schedule
Flexible
Weekend Shifts
Benefits
Health Insurance
Paid Time Off
Parental leave
401k
Employee wellness programs
Career development opportunities
recognition programs
Job Description
Convene Hospitality Group (CHG) operates a distinguished global portfolio of lifestyle brands that emphasize creating sophisticated places and memorable experiences to bring people together across various settings. As a leader in the hospitality industry, CHG designs, develops, and operates unique hospitality-driven destinations that serve as vibrant platforms for diverse gatherings ranging from intimate corporate meetings to large-scale immersive brand activations. Their expertise lies in crafting dynamic, service-oriented environments that foster connection, creativity, and collaboration, making Convene a premier destination for conferences, events, and social engagement.
Convene's innovative approach to hospitality extends to its team culture, where a passion for providi... Show More
Convene's innovative approach to hospitality extends to its team culture, where a passion for providi... Show More
Job Requirements
- A.O.S. degree in culinary arts or culinary certificate
- Minimum 3-5 years of progressive culinary/kitchen management experience
- Experience leading small culinary team up to 6 people
- Extensive catering experience
- High volume, complex foodservice operations experience
- Hands-on chef experience
- Proficient in Google Suite, Slack and Zoom
- Willingness to work flexible and long hours including early mornings and occasional weekends
- Physical ability to move, lift, carry, push or pull objects up to 25 pounds
- Ability to reach overhead and below the knees through bending, twisting, pulling, and stooping
- Capability to stand, sit, or walk for extended periods
Job Qualifications
- 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 foodservice operations experience
- 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
- 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
Job Duties
- 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
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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