Executive Chef - NeueHouse Madison Square

Convene • New York, NY

9d • $90,000 - $100,000

About The Position

NeueHouse Madison Square is seeking a visionary Executive Chef who is as passionate about developing people as they are about plating perfection. This isn't just a kitchen leadership role; it is a cultural cornerstone position. You will lead the culinary narrative for our historic Flatiron landmark—a 1913 industrial masterpiece where the world’s most innovative creators gather to work, dine, and connect.
As our Executive Chef, you are the guardian of the guest experience across our members-only restaurant, private lounges, and high-profile event spaces. You aren't just managing a line; you are cultivating an inclusive, high-performance environment where GRIT—Genuine hospitality, Relentless drive, Integrity, and Teamwork—is the secret ingredient in every dish.
At Convene Hospitality Group, we believe in being 1% better every day. Our "GRIT" philosophy informs everything we do:
Genuine: We foster authentic connections with our team and our members.
Relentless: We pursue culinary excellence with unwavering perseverance.
Integrity: We do the right thing for our people, our products, and our planet.
Teamwork: We believe the best results come from a collaborative, inclusive kitchen culture.
In this role, you will report directly to the House Director serving as a strategic partner in the house’s success. You are a seasoned leader who thrives in high-volume environments without ever compromising the precision of fine-dining presentation.

Requirements

• A.O.S. Degree in Culinary Arts or culinary certificate and required experience.
• Minimum 3-5 years of progressive culinary/kitchen management experience, depending upon formal degree of training.
• Experience leading small culinary team up to 6 people.
• Extensive catering experience.
• High volume, complex foodservice operations experience – highly desirable.
• Institutional and batch cooking experiences a plus.
• Hands-on chef experience.
• Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation.
• Proficient in Google Suite, Slack and Zoom.
• Must be willing to participate in client satisfaction programs/activities.
• Flexible and long hours sometimes required; work schedule may include early mornings and occasional 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.

Responsibilities

• Product Differentiation: Approach menu and service design with a strategic lens, accounting for factors like benefit to members, competitive landscape (not just vs member organizations but vs other nearby dining competition), and the broader NeueHouse brand.
• Direct Operations: Oversee all day-to-day culinary operations, ensuring that every dish meets the high expectations of our members, guests, and internal teams.
• Event Mastery: Lead the end-to-end food production for all corporate meetings, high-profile conferences, and exclusive social events.
• Strategy & Planning: Review PEOs (Private Event Orders) with a keen eye, developing and assigning production tasks to ensure seamless execution across all eight floors.
• Build the Future: Attract, hire, and retain a diverse team of culinary professionals, acting as a mentor who motivates them to uphold our standard of being "1% better every day."
• Foster Inclusion: Ensure all employees are treated with equity and respect, handling personnel matters with the professionalism and care that defines our culture.
• Align the Line: Conduct impactful pre-shift meetings to brief the team on the day’s business, goals, and guest expectations.
• Embody the NeueHouse brand: Ensure that the F&B offering is a strong expression of the brand pillars of people, creation and discovery.
• Financial Stewardship: Manage department expenses with precision, conducting weekly and monthly food cost reviews to meet financial objectives.
• Inventory & Logistics: Supervise the ordering, receiving, and storage of all supplies. Conduct regular audits of food items and kitchen equipment to ensure zero-waste and peak readiness.
• Labor Management: Dynamically adjust staffing levels and work schedules to match business volume, ensuring a perfect balance between guest service and operational efficiency.
• Safety & Maintenance: Maintain a "tour-ready" kitchen by enforcing rigorous sanitation standards and ensuring all equipment is serviced and performing at its best.

Benefits

• 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.

What This Job Offers

• Job Type: Full-time
• Career Level: Executive
• Education Level: Associate degree