Banquet Chef

Job Description

Job Description

Join Ithaka Hospitality Partners on an Exciting Culinary Journey!

Are you a passionate, driven culinary leader ready to make an impact? Ithaka Hospitality Partners is seeking an experienced and creative Banquet Chef to join our exceptional culinary team at Elevation Convening Center & Hotel . This is an exciting opportunity to lead high-volume banquet operations while delivering memorable dining experiences for events of all sizes.

Job Summary:

The Banquet Chef will lead and manage the banquet kitchen, overseeing the production of a wide range of culinary offerings, including hot savory dishes, cold garde manger items, canapés, desserts, and reception items. This role includes managing off-site catering events and ensuring the consistent quality of food and service, whether on-site or off-site. The Banquet Chef will supervise and train kitchen staff, maintain high culinary standards, and work closely with the Chef de Partie and other culinary team members to produce high-quality food for banquets, receptions, and a busy café that includes cold salads, wraps, pastries, and more. Additionally, the Banquet Chef is responsible for maintaining cleanliness and organization in the kitchen and coolers and will oversee the stewarding department to ensure the smooth operation of cleaning and dishwashing. This position requires at least five years of experience in a high-volume banquet kitchen.

Key Responsibilities:

• Leadership and Supervision:
• Oversee all culinary operations within the banquet kitchen, including on-site banquets, off-site catering events, and café supply production.
• Manage and train culinary staff, including Chef de Partie, cooks, and other kitchen personnel, fostering a positive and collaborative work environment.
• Develop training programs to enhance skills, maintain quality standards, and encourage growth within the culinary team.
• Coordinate kitchen staff schedules to ensure efficient staffing for both on-site and off-site events.
• Menu Planning and Execution:
• Collaborate with the Executive Chef to create and refine menus for banquets, receptions, and off-site catering, ensuring a variety of offerings and a high standard of presentation.
• Develop unique and innovative recipes, including hot entrees, cold dishes, canapés, and desserts, that meet client expectations and dietary requirements.
• Plan and execute seasonal and event-specific menus, considering budgetary guidelines and food cost control.
• Event and Catering Management:
• Coordinate with event planning teams to understand specific banquet and catering requirements, including menu customization, portion sizes, and service timing.
• Oversee the preparation and presentation of all food items for on-site banquets and off-site catering, ensuring consistency and high standards of quality.
• Manage the logistics and organization of off-site catering events, including food transportation, equipment, and setup.
• Ensure seamless execution of banquet and catering events, with attention to detail in food quality, plating, and presentation.
• Kitchen Cleanliness and Stewarding Oversight:
• Maintain a clean, organized, and efficient kitchen workspace, adhering to all health and safety regulations and industry best practices.
• Oversee and ensure the cleanliness and organization of kitchen coolers, storage areas, and equipment.
• Direct and supervise the stewarding department to ensure effective and thorough dishwashing, sanitation, and cleaning practices.
• Conduct regular kitchen and cooler inspections to maintain standards and address any sanitation concerns promptly.
• Inventory and Cost Management:
• Manage inventory control, ordering ingredients and supplies based on upcoming events and anticipated needs.
• Monitor food costs and portion control to maximize profitability while maintaining quality.
• Work within established budgetary constraints to ensure financial goals are met while delivering high-quality culinary offerings.

Qualifications:

• Minimum of 5 years of experience in a banquet kitchen, with expertise in high-volume food production for events and off-site catering.
• Proven experience in a supervisory or managerial role within a culinary environment.
• Strong culinary skills, including hot and cold food preparation, garde manger, baking, and pastry experience.
• Excellent knowledge of food safety, sanitation standards, and HACCP guidelines.
• Ability to manage multiple tasks in a fast-paced environment, ensuring efficiency, quality, and timeliness.

Skills:

• Strong leadership and team-building skills with the ability to motivate, train, and mentor kitchen staff.
• Exceptional organizational and time-management skills to coordinate multiple events and tasks simultaneously.
• Creativity in menu development, food presentation, and culinary techniques.
• Proficient in inventory management, food cost control, and budget adherence.
• Excellent communication skills for liaising with event planners, clients, and staff.

Physical Requirements:

• Ability to stand for extended periods, lift and carry up to 50 pounds, and work in a high-paced kitchen environment.

Schedule:

Flexible schedule required, including availability on evenings, weekends, and holidays to meet the demands of banquet events and off-site catering.

Benefits:

• Competitive salary and benefits package.
• Opportunities for professional growth and advancement within a supportive culinary team.

An Equal Opportunity Employer

We do not discriminate based on race, color, religion, national origin, sex, age, disability, genetic information, or any other status protected by law or regulation. It is our intention that all qualified applicants are given equal opportunity and that selection decisions be based on job-related factors.