Senior Sous Chef – High-Volume Event Catering Lead

Convene Hospitality Group; San Francisco (CA); On-site; USD 75,000 - 80,000; Full time

Benefits offered by this job

Health & Wellness

Time Off & Balance

Financial Growth

Development & Recognition

Community & Impact

Job summary

Convene Hospitality Group is seeking a Sous Chef for Convene 100 Stockton. You will support the Executive Chef in high-volume catering with an emphasis on presentation, food quality, and cost management.

The role requires a minimum of 3 years in progressive culinary/kitchen leadership and an A.O.S. or culinary certificate. You’ll lead daily operations, mentor staff, and ensure sanitation and safety standards across the team.

Qualifications

• A.O.S. Degree in Culinary Arts or culinary certificate and required experience
• Minimum 3 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 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

Responsibilities

• Maintain full knowledge of menus, recipes, and other pertinent information
• Participate in company-wide cost savings initiatives
• Cooperate with implementation of cooperative training programs
• Display passion for increasing knowledge of the culinary field through collaborative development and curation of menus and specials
• Responsible for constant sanitation, organization, and proper food handling
• Cultivate a kitchen environment conducive to learning and growth opportunity through a pattern of hands-on leadership skills inclusive of the ability to delegate and follow up

Skills

High-volume cooking

Menu development

Sanitation knowledge

Leadership & training

Education

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

Tools

MS Office suite

Outlook

Job description

Convene Hospitality Group is seeking a Sous Chef for Convene 100 Stockton. You will support the Executive Chef in high-volume catering with an emphasis on presentation, food quality, and cost management.

The role requires a minimum of 3 years in progressive culinary/kitchen leadership and an A.O.S. or culinary certificate. You’ll lead daily operations, mentor staff, and ensure sanitation and safety standards across the team.