Executive Chef

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 – highly desirable

Institutional and batch cooking experiences a plus

Hands-on chef experience

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 or be interpreted as a comprehensive inventory of all duties, responsibilities, and qualifications required of employees assigned to this job.  Job duties and responsibilities are subject to change based on changing business needs and conditions.

Base Salary:

Salary Min: $85,000  Salary Max: $90,000

This role is also eligible for Convene's annual incentive performance bonus plan.

This information reflects the anticipated base salary range for this position based on current national data. Minimums and maximums may vary based on location. Individual pay is based on skills, experience and other relevant factors

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.