Executive Chef

Convene Hospitality Group•New York, NY

7d•$110,000 - $125,000•Onsite

About The Position

NeueHouse Madison Square is seeking an Executive Chef with a genuine fine-dining pedigree who has led ambitious kitchens, built direct relationships with farmers and artisan producers, and can run a large, high-volume operation without losing sight of craft. This is a cultural cornerstone position where you will define the culinary identity of a historic 1913 Flatiron landmark where the world's most innovative creators gather to work, dine, and connect. As Executive Chef, you are the guardian of the guest experience across our members-only restaurant, private lounges, and high-profile event spaces. You will lead a single, high-performing kitchen operation that delivers exceptional à la carte dining alongside a multi-million-dollar private events program. Beyond driving culinary excellence, you are a culture architect who sets the tone for the kitchen, develops your team, and creates an environment where people are empowered to do their best work every day.

Requirements

Culinary degree, certificate, or equivalent hands-on culinary training; we weigh demonstrated kitchen leadership as heavily as formal credentials.
Minimum 8+ years of progressive culinary/kitchen management experience, depending upon formal degree of training
Experience leading a culinary team up to 20+ people
Substantial private events or banquet experience, ideally including ownership of a large-scale events program.
A successful track record of managing food cost and labor cost to specific, disciplined targets — be prepared to speak to your numbers.
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

Oversee all day-to-day culinary operations across the restaurant, lounges, and event spaces, ensuring every dish meets the exacting standards our members expect.
Lead end-to-end food production for all corporate meetings, high-profile conferences, and exclusive social events.
Build and maintain direct relationships with farmers, ranchers, fishmongers, and artisan suppliers to drive a distinctive, seasonally-led menu, sourcing is a core part of this role, not an afterthought.
Review PEOs (Private Event Orders) with a keen eye, developing and assigning production tasks to ensure seamless execution across all eight floors — this program represents a significant share of house revenue and deserves a leader who has run private events at real scale.
Approach menu and service design with a strategic lens, accounting for member benefit, the competitive dining landscape (both member organizations and nearby dining competitors), and the broader NeueHouse brand.
Attract, hire, and retain a diverse team of culinary professionals across multiple stations and shifts, acting as a mentor who motivates them to be "1% better every day."
Ensure all employees are treated with equity and respect, handling personnel matters with the professionalism and care that defines our culture.
Conduct impactful pre-shift meetings to brief the team on the day's business, goals, and guest expectations.
Ensure the F&B offering is a strong expression of the NeueHouse brand pillars: people, creation, and discovery.
Own food cost and labor cost performance with precision — conducting weekly and monthly reviews and holding the kitchen to disciplined, data-driven targets.
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.
Dynamically adjust staffing levels and schedules to match business volume, balancing guest service with operational efficiency.
Maintain a "tour-ready" kitchen by enforcing rigorous sanitation standards and ensuring all equipment is serviced and performing at its best.