Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $53,900.00 - $81,100.00
Work Schedule
Flexible
Weekend Shifts
Benefits
competitive salary
Professional growth opportunities
Health Insurance
Paid Time Off
supportive work environment
Job Description
Ithaka Hospitality Partners is a premier hospitality company renowned for its commitment to delivering exceptional culinary experiences and outstanding service. Specializing in high-volume banquet operations, event catering, and unique dining environments, Ithaka Hospitality Partners has established itself as a leader in the hospitality industry. The company is known for its innovative approach to menu creation, professional kitchen management, and dedication to quality and customer satisfaction. This dynamic organization operates Elevation Convening Center & Hotel, a distinguished venue that hosts a variety of events including banquets, receptions, and off-site catering engagements. Elevation Convening Center & Hotel offers a sophisticated atmosphere coupled... Show More
Job Requirements
- Minimum of 5 years of experience in banquet kitchen operations
- proven supervisory or managerial experience in culinary settings
- strong culinary skills in hot and cold food preparation including garde manger and pastry
- knowledge of food safety and sanitation standards including HACCP
- ability to work flexible hours including evenings weekends and holidays
- physical ability to stand for extended periods and lift up to 50 pounds
- excellent organizational and 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 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
- 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
- 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
- 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
OysterLink supports hiring across hospitality industries.
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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