Job Overview
Employment Type
Full-time
Work Schedule
Flexible
Weekend Shifts
Benefits
competitive salary
opportunities for professional growth
benefits package
Job Description
Ithaka Hospitality Partners is a prominent hospitality company known for its commitment to delivering exceptional culinary and event experiences. Specializing in high-quality hospitality services, the company operates the Elevation Convening Center & Hotel, a premier venue that hosts a wide variety of events from corporate meetings to social gatherings. This establishment prides itself on its innovative culinary offerings and outstanding guest service, ensuring each event is memorable and catered to the highest standards. With a focus on creativity, teamwork, and quality, Ithaka Hospitality Partners fosters a dynamic and supportive work environment where culinary professionals can thrive and grow.
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Job Requirements
- Ability to stand for extended periods
- Ability to lift and carry up to 50 pounds
- Flexible schedule including availability on evenings, weekends, and holidays
- Strong leadership and team-building skills
- Exceptional organizational and time-management skills
- Creativity in menu development and food presentation
- Proficient in inventory management, food cost control, and budget adherence
- Excellent communication skills
Job 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
Job Duties
- 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
- Collaborate with the Executive Chef to create and refine menus for banquets, receptions, and off-site catering ensuring variety and high standard of presentation
- Develop unique and innovative recipes including hot entrees, cold dishes, canapés, and desserts that meet client expectations and dietary requirements
- Coordinate with event planning teams to understand specific banquet and catering requirements including menu customization, portion sizes, and service timing
- Oversee preparation and presentation of all food items for on-site banquets and off-site catering ensuring consistency and high standards of quality
- Manage logistics and organization of off-site catering events including food transportation, equipment, and setup
- Maintain a clean, organized, and efficient kitchen workspace adhering to all health and safety regulations and industry best practices
- Oversee and ensure 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
- 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
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Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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