Executive Chef — High-Volume Catering & Team Leadership

Convene; Chicago (IL); On-site; USD 80,000 - 89,000; Full time

Benefits offered by this job

Health coverage

Paid time off

401K match

Career growth

Volunteer opportunities

Job summary

Convene Hospitality Group in Chicago is seeking an Executive Chef who will lead the culinary team, collaborate with the General Manager, and ensure an outstanding client and guest experience at high-volume events.

The ideal candidate has an A.O.S. in Culinary Arts or certificate, 3–5 years of kitchen leadership, experience guiding small teams, extensive catering, and a hands-on approach focused on quality, sanitation, and cost controls.

Qualifications

• A.O.S. Degree in Culinary Arts or culinary certificate and required experience
• Minimal 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 – highly desirable
• In-depth knowledge of food trends, sanitation, and cost controls
• Hands-on chef experience

Responsibilities

• Provide direction for daily operations of the Culinary department
• Oversee inventory management and proper storage of supplies
• Manage food production for corporate meetings, conferences, and events
• Maintain quality, presentation, and guest experience

Skills

Culinary leadership

Kitchen management

Catering experience

High volume operations

Team leadership up to 6

Hands-on chef

Google Suite

Slack

Zoom

Education

A.O.S. in Culinary Arts or culinary certificate

Tools

Google Suite

Slack

Zoom

Job description

Convene Hospitality Group in Chicago is seeking an Executive Chef who will lead the culinary team, collaborate with the General Manager, and ensure an outstanding client and guest experience at high-volume events.

The ideal candidate has an A.O.S. in Culinary Arts or certificate, 3–5 years of kitchen leadership, experience guiding small teams, extensive catering, and a hands-on approach focused on quality, sanitation, and cost controls.