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.
Sous Chef | Convene 100 Stockton
We are seeking a Sous Chef to join our Culinary Team at Convene 100 Stockton. The Sous Chef will report directly to the Executive Chef.
At Convene, 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:
We’re looking for a Sous Chef to join Convene’s prestigious culinary team. This position requires experience in high-volume environments with a focus on presentation and conference style catering. As a Sous Chef, you will be responsible for assisting in maintenance of budgeted food cost, ordering, menu development, sanitation and overall food quality and presentation, as well as assisting in daily ordering and inventory.
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
What We Look For:
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
Fine dining experience highly desirable
Knowledge of café operations is a plus
Extensive catering including high volume, complex foodservice operations experience desirable
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
Operate common kitchen equipment
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.
Base Salary :
Salary Min: $75,000 Salary Max: $80,000
This role is also eligible for Convene's annual incentive performance bonus plan.
This information reflects the anticipated base salary range for this position…