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About the Role

We are looking for an Executive Chef to lead culinary strategy, kitchen operations, and the culinary team at 155 Bishopsgate, a premier Meetings & Events venue in London. You will oversee the full culinary offering across corporate, conference, and private event spaces, adapting to client requests and driving menu development while managing finances and building a high-performing kitchen culture.

Responsibilities

Formulate and execute culinary vision, menu design, and culinary identity, incorporating food trends, fine-dining precision, and seasonal/artisan sourcing.
Deliver tailored culinary experiences by maintaining flexibility and responsiveness to client requests and event requirements.
Establish and manage direct supplier relationships for produce, pricing, and product knowledge.
Oversee end-to-end food production for all onsite outlets, conferences, and private events.
Drive innovation by staying ahead of global culinary trends.
Review Event Orders, map out preparation workflows, and delegate station assignments for high-volume execution.
Align culinary programming with venue brand pillars, member expectations, and the London dining landscape.
Manage all day-to-day culinary operations, ensuring food quality, presentation, and service consistency.
Supervise daily setup, anticipate business volume, and adjust work schedules, staffing, and station preparation.
Maintain strict sanitation, food handling, food safety, and organisation standards.
Direct purchasing, receiving, storage, and inventory control of food items, supplies, and equipment.
Oversee the maintenance, servicing, and care of all kitchen equipment.
Own food cost, labour cost, and kitchen operating expenses, maintaining data-driven targets.
Conduct weekly and monthly financial and stock audits.
Actively participate in client satisfaction initiatives and guest feedback programmes.
Attract, hire, mentor, and retain a high-performing culinary team, fostering a supportive work environment.
Conduct pre-shift meetings to brief staff on daily business, client specifications, production goals, and service details.
Ensure fair and equitable treatment of all team members and address staff issues professionally.

Requirements

Qualified by experience, Degree or diploma in Culinary Arts (or equivalent NVQ/City & Guilds qualifications), or recognised professional cookery qualification backed by hands-on culinary leadership.
Minimum 5 years of progressive culinary and kitchen management experience in high-volume, premier venues.
Experience leading teams ranging from small kitchen crews up to 20+ staff members.
High operational adaptability and a client-first mindset to accommodate tailored menus and dynamic event needs.
Proven track record leading fine-dining, farm-driven, or high-volume complex food service operations.
Extensive experience managing large-scale private events, banquets, and customised corporate hospitality programmes.
Deep understanding of UK Food Safety regulations, HACCP guidelines, Food Hygiene Standards, labour management, profit-and-loss targets, and inventory systems.
In-depth knowledge of the London food scene, market trends, and how to integrate local concepts into property offerings.
Proficient with software tools including Google Workspace, Slack, and Zoom.
A visionary leader who inspires excellence, promotes a culture of continuous learning, and maintains composure in high-pressure operational environments.
Capability to stand, sit, or walk for extended periods.
Flexibility to work long or irregular hours, including early mornings, late nights, and weekends based on operational volume and client events.

Skills

Culinary Direction
Menu Development
Supplier Relationship Management
Food Production Oversight
Innovation
Workflow Management
Kitchen Operations Management
Quality Assurance
Sanitation Standards
Food Safety
Inventory Control
Financial Management
Cost Control
Team Leadership
Mentoring
Hiring
Client Satisfaction
Guest Feedback Analysis
Google Workspace
Slack
Zoom

Location

London, 155 Bishopsgate EC2M 3YD

Work Type

Full-time
Hybrid

Experience Level

Minimum 5 years of progressive culinary and kitchen management experience

Education Level

Degree or diploma in Culinary Arts (or equivalent NVQ/City & Guilds qualifications)

Benefits

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
Savings on bikes and equipment through Convene’s Cycle to Work programme
A chance to be part of a truly dynamic, growing team and business
The opportunity to have a significant impact on your team and the business

About the Company

Convene is a premium hospitality company that designs and operates meeting, event, flexible office, and membership spaces.
With a network of 38 locations across nine cities in the U.S. and UK, Convene thoughtfully combines beautiful yet intuitive design, fully-integrated technology services, and a warm and welcoming environment to create a turnkey solution for extraordinary meeting and work experiences.
Founded in 2009 with the goal of bringing hospitality and lifestyle into traditional commercial real estate assets, Convene partners with the industry’s top landlords to deliver increased value to their assets and premium experiences to their tenants.
The company counts Hudson’s Bay Company, Ares, and RXR Realty among its investors and has been named one of America’s 100 Most Promising Companies by Forbes and a Best Workplace by Inc. magazine, Fortune magazine, and Built In.