Chef De Partie

Yes Chef! At Convene we are all about bringing people together, to create unforgettable moments and events that leave our guests talking about us for not just weeks but in years to come. Our chefs are the true driving force that make our events stand out from the rest, creating incredible dishes that leave our clients and their guests wanting more every time. 

Understanding that the Chef world is challenging, fun, and hard work we usually work on a Monday-Friday basis on a 40 hour contract (it’s almost too good to be true right!? We even close for Christmas). 

Health and Wellness

• Private medical insurance 

• Subsidised eye care

• Wellness allowance

• Employee Assistance Program: well-being support and personal advice programme

Time Off and Work-Life Balance

• 25 days annual leave plus bank holidays, and company sick pay

• Financial Support and Benefits

• Bonus scheme

• Interest-free loan for rail season tickets & further education

• Subsidised bicycle purchase through Cycle to Work scheme

Professional Development and Recognition

• Continuous professional and personal development support

• Employee recognition and reward programs to mark achievements and milestones

Community and Impact

• Opportunities to volunteer, donate, and participate in community give-back initiatives

• The opportunity to have a significant impact on your team and the business in the work that you do

What you'll do: 

• Preparation and execution of all event catering relative to food and beverage (who doesn’t love a smoothie right?)

• Maintain full knowledge of menus, recipes, and other specification 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, kitchen organisation, food handling and cleanliness

• 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

• Experience in working in kitchen/back of house operations is desirable however if it’s your interested in creating great food then we will teach you the rest 

• High volume catering, complex food service operations experience is desirable

• Fine dining experience highly desirable

• 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 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

• Flexible and long hours are sometimes required; rotating work schedules 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

• Stand, sit, or walk for an extended period of time

• Ability to operate common kitchen equipment