Commis Chef- Monday- Friday

Please note: candidate must currently reside in the UK and be able to work in the UK without sponsorship.

At Convene Hospitality Group (CHG) we are looking for a passionate Commis Chef to join our culinary ranks and help us revolutionise the way the world meets and gathers. As part of a team that prioritises human connection and high-end hospitality, you’ll work in a fast-paced, high-volume environment where your passion for presentation is just as important as your knife skills. If you’re a UK-based pro who thrives on collaborative energy, loves a crisp uniform, and wants a role where "development" actually means something, it’s time to bring your talent to our kitchen! In the world of corporate events we tend to work a much stronger work/life balance with mainly Monday-Friday working with a handful of weekend or evening events. Sound too good to be true? Well we even close for the Christmas break. 

What You’ll Do:

Food Preparation

• To ensure the prompt service of all meals and services at the required times to the companies standards and to the delegates satisfaction
• Under the instruction of the Head Chef, be responsible for the preparation & presentation of the food needed for consumption in the restaurant, and be available at service periods
• To ensure that the methods of preparation and presentation comply with the current recognised catering standards under the guidance of the Head Chef 
• To prepare and assist at special functions which may fall outside normal working hours 

Operational and Customer Service 

• Attend daily menu briefing
• To ensure any client requests and comments are responded to promptly and reported to the head chef
• To assist the head chef with serving on hot counters to ensure that the catering standards are met and are running in accordance with the booking schedule and all clients requirements are met and exceeded

Financial 

• To work alongside the front of house team to ensure that there is effective stock rotation system within the department 
• To accurately record wastage and under the guidance of the head chef take appropriate steps to keep wastage to a minimum

Health & Safety 

• To adhere to all etc venues and statutory regulations pertaining to health, safety and fire at all times
• To ensure a standard of personal, general cleanliness and hygiene to comply with etc venues and statutory regulations
• To wear the correct standard of dress or uniform at all times
• To adhere to the company and statutory regulations pertaining to safety and hygiene operations of the kitchen and ancillary areas at all times
• To report any defective and hazardous equipment immediately to the head chef
• To ensure that stores and other areas of potential loss are secured at all times
• To report any loss immediately to the General Manager
• To adhere to all regulations appertaining COSSH and HACCP at all times 

Other responsibilities 

• To carry out any reasonable management requests including duties normally undertaken by the Chef de Partie in his / her absence 
• To build good working relationship with all other areas of the venue team
• To support the venue team including assisting with client events that may fall outside of normal working hours and weekends
• Attend any company events and training as requested by the management

Competencies 

• Food preparation
• Customer service
• Serving Lunch and Breakfast
• Hygiene and cleanliness
• System Knowledge

Who We Are:

Convene is a global hospitality company that manages a growing portfolio of lifestyle brands focused on revolutionising the way people meet, work, and gather.  It creates hospitality-driven experiences and uniquely designed destinations across its various brands with the singular mission of fostering human-to-human connection. The Convene portfolio comprises Convene, etc.venues by Convene, and Convene Signature, offering clients multiple products including event venues, meeting rooms, flexible office spaces, and building amenity centers.  With hospitality at its core, each brand and product offers on-site culinary, in-room A/V, production services, and dedicated hospitality staffing resources.As the largest single provider of dedicated meeting and event venues in the U.S. and UK, and with a growing footprint of flexible office space, the Convene portfolio has a network of nearly 40 locations across nine global cities.

Learn more at https://convene.com/

We’re Here For You: 

At Convene, you’ll receive:

• Generous paid time off, including an extra day off for your birthday
• Participation in our pension scheme with contributions from Convene
• Professional development support
• Wellness subsidy to support your wellbeing
• Savings on bikes and equipment through Convene’s Cycle to Work programme
• A chance to be part of a dynamic, growing team
• The opportunity to have a significant impact on your team and the business in the work that you do
• Private Medical Insurance 

#CDLI1

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.

Convene is seeking a passionate Line Cook to join our Culinary Team at one of our Midtown NYC locations. We are looking for a candidate with a deep appreciation for culinary technique and a drive to refine their skills in a high-end environment. The ideal candidate is curious, collaborative, and dedicated to excellence. Reporting directly to the Executive Chef, you will work within a robust operations team where hard work and meticulous attention to detail are highly valued.

Our Culture

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 genuine, 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!

What You’ll Do:

As a Cook, you will be responsible for preparing, cooking, and serving daily menu items to the clients in Convene locations. Cooks carry out all responsibilities while maintaining food handling, safety and sanitation standards.

• Effectively participate in our professionally run daily food service exemplifying excellence in portioning, cooking, timing, plate assembly, and communication
• Prepare, cook, and serve items, while adhering to the recipes and ensuring high quality and visual presentation of food
• Prepare and deliver catering orders that are placed for our meeting and event clients with precision and punctuality 
• Assist other associates to ensure all kitchen duties are completed within the given time constraints
• Ensure all proper steps of service are followed in accordance with Convene standards
• Responsible for constant sanitation, organization and proper food handling

What We Look For: 

• Minimum 1 year Cook experience in a related role
• Strong cooking and knife skills required
• Positive and enthusiastic approach to all assignments
• Ability to work well with others and have good communication skills
• Cheerful, presentable, and helpful when dealing with customers
• Flexible and long hours are sometimes required; rotating work schedule that may include nights and weekends
• 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
• Ability to stand, sit, or walk for an extended period of time

Compensation: 

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.

Full Time Hourly Rate: $21.00/hour

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. 

We’re Here For You:

At Convene Hospitality Group, we want you to feel supported in every part of your life. Here’s what you can expect:

• Health & Wellness: Day-one health coverage for you and your family, 24/7 virtual care, emotional well-being support, and fertility & family planning benefits. Because your well-being matters, inside and outside of work.
• Time Off & Balance: Generous PTO, your birthday off (because, of course!), paid parental leave, and a year-end holiday closure to recharge.
• Financial Growth: 401K with company match and support for education, courses, and certifications. We invest in you so you can grow personally and professionally.
• Development & Recognition: Ongoing career growth opportunities plus recognition programs to celebrate milestones.
• Community & Impact: Volunteer and give-back opportunities, and the chance to make a real impact in the work you do.

At Convene Hospitality Group, we believe great teams are built by bringing together people with different backgrounds, perspectives, and experiences. Our values of GRIT (Genuine, Relentless, Integrity, and Teamwork) shape how we show up for each other every day. We want everyone here to feel welcome, supported, and free to be themselves. If you’re excited to grow, learn, and make an impact, we’d love to have you on the team.

Convene Hospitality Group is proud to be an equal opportunity employer. We welcome applicants of all backgrounds, experiences, and perspectives.

#LI-DK1

Sous Chef, London (SE1 1GA)

Please note: The candidate must currently reside in the UK and be able to work in the UK without sponsorship.

We’re looking for a full-time Sous Chef to join Convene || etc.venues by Convene’s prestigious culinary team at our beautiful venues in London. This position requires experience in high-volume environments with a focus on presentation and conference-style catering.

As a pivotal part of the Convene culinary team, you’ll assist and deputise for the Head Chef in the management, preparation, delivery & presentation of all Food and Beverage with the aim to provide the highest level of client service within budget. 

What You’ll Do:

Food Preparation

• To ensure the prompt service of all meals and services at the required times to the companies standards and to the delegates satisfaction
• Under the instruction of the Head Chef, be responsible for the preparation & presentation of the food needed for consumption in the restaurant, and be available at service periods
• Assist the chef with the planning and costing of all menus as required
• To ensure that the methods of preparation and presentation comply with the current recognised catering standards under the guidance of the Head Chef 
• To prepare and assist at special functions which may fall outside normal working hours

Management of Staff 

• In the head chefs absence assist the general manager with the recruitment of kitchen team members
• Assist the head chef in effectively managing all members of the back of house food service team on a day to day basis, implementing training and development programmes
• In the head chefs absence to have weekly team meetings to discuss past and future week and any operational and staffing issues
• In the head chefs absence manage any performance management issues with the team and after consultation with the general manager take appropriate action  
• In the head chefs absence prepare the weekly staff rota & fill out timesheets 
• To ensure high standards of appearance are maintained within the catering department

Operational and Customer Service 

• In the head chefs absence order any food and beverages needed to ensure the smooth running of the day to day running of the Food and beverage department
• In the head chefs absence liaise with the facilities supervisor to order any disposable & cleaning items needed to ensure the smooth running of the food and beverage department
• In the head chefs absence ensure that all the waiting staff are familiar with the daily menu including content and explanation, ensuring that a de-brief takes place before each daily service and portion control is monitored
• To ensure any client requests and comments are responded to promptly and reported to the head chef
• To assist the head chef with serving on hot counters to ensure that the catering standards are met and are running in accordance with the booking schedule and all clients requirements are met and exceeded
• To liaise in advance with the events team in the head chef’s absence to determine the forthcoming weeks events, numbers and specific catering and operational requirements to support the smooth running of all events
• To conduct in the head chef absence quality and standards checks each morning around the catering area
• To have presence in all restaurant areas to ensure that the catering standards are met and are running in accordance with the booking schedule and all clients requirements are met and exceeded
• To ensure a high level of service from the food service team at all times

Financial 

• To become familiar with the venue budget, forecast and business plans, providing input in relation to the catering department. Work with the head chef to ensure that all food and beverage expenses are kept in line with the budget and flexed for forecast, whilst maintaining a consistently high quality product and standardsIn the head chefs absence to ensure full administration of all invoices, inputting all information onto the food & non food purchase record sheet and sending to accounts for processing
• To work alongside the front of house team to ensure that there is effective stock rotation system within the department and reconciliation takes place on a weekly basis
• To ensure stock levels are maintained to an adequate standard to support the needs of the department and venue at all times
• In the head chefs absence provide the General Manager with the relevant monthly information required relating to stock and purchasing for the Food and Beverage department
• In the head chefs absence control the staff budget for temporary staff within the back of house food services team and ensure all overtime payments are preauthorised by the General Manager

Health & Safety

• To ensure all etc venues and statutory regulations pertaining to health, safety and fire are adhered to at all times
• To ensure a high standard of personal cleanliness and hygiene to comply with etc venues and statutory regulations
• To wear the correct standard of dress or uniform at all times
• To ensure that the kitchen and bistro is well maintained and that all food hygiene and health and safety requirements are adhered to in these areas
• To ensure that the company and statutory regulations pertaining to safety and hygiene operations of the kitchen and ancillary areas are adhered to by all members of staff and visitors.
• To ensure that stores and other areas of potential loss are secured at all times
• To report any loss immediately to the General Manager
• To ensure that all regulations pertaining COSSH and HACCP are adhered to at all times by all the F & B team
• To assist the head chef in the writing & implementation of Risk Assessments in all F&B areas

What We Look For: 

• Regular maintenance checks within the catering outlets and promptly report maintenance problems
• Attend the bi monthly food etc meetings and contribute to the completion of any projects undertaken
• To carry out any reasonable management requests including duty management shifts 
• To build good working relationship with all other areas of the venue team
• To support the venue team including assisting with client events that may fall outside of normal working hours and weekends 
• Attend any company events as requested by the senior management team
• Attend any training courses as requested