Banquet Chef
Company: Elevation Convening Center & Hotel
Location: Montgomery
Posted on: February 18, 2026
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Job Description:
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.
Keywords: Elevation Convening Center & Hotel, Montgomery , Banquet Chef, Hospitality & Tourism , Montgomery, Alabama
