Reports to: Resort Executive Chef

Position Overview

The Banquet Executive Chef at Carneros Resort and Spa is responsible for leading and overseeing all culinary operations related to banquet events, catering functions, and the employee dining program. This role ensures that all menus, food quality, and service execution meet or exceed luxury standards while maintaining efficiency, consistency, and profitability.

The ideal candidate is a hands-on, organized culinary leader who can balance large-scale event execution with the daily oversight of the Employee Dining Room (EDR), ensuring high-quality, nutritious, and well-presented meals for associates. This individual thrives in a collaborative environment, guiding a talented culinary team through elevated service experiences that align with Carneros’ Forbes-level hospitality.

Key Responsibilities

Banquet Culinary Leadership

• Lead the banquet culinary team in preparing, producing, and presenting food for weddings, corporate functions, and private events.
• Collaborate closely with the Banquet Director and Resort Executive Chef to design creative, seasonal menus tailored to event specifications.
• Ensure precise execution of plated dinners, buffets, and action stations for events of varying sizes and complexity.
• Maintain consistent presentation, portioning, and quality standards in alignment with Carneros’ brand.
• Oversee banquet kitchen scheduling, staffing, and labor management to meet productivity goals.

Employee Dining Room (EDR) Oversight

• Direct and oversee all culinary operations of the Employee Dining Room, ensuring balanced, appealing, and nutritious meals for staff.
• Develop rotating menus and seasonal offerings that reflect quality and variety.
• Uphold standards of cleanliness, organization, and sanitation in the EDR kitchen and service area.
• Maintain strong communication with department heads to understand employee needs and feedback.
• Foster a positive and supportive environment for the EDR culinary team, promoting engagement and morale.

Team Development & Training

• Recruit, train, and mentor banquet and EDR culinary staff, fostering teamwork, accountability, and professional growth.
• Conduct pre-shift meetings and regular trainings to ensure staff alignment with recipes, plating, and service expectations.
• Promote a culture of safety, cleanliness, and respect within the kitchen environment.

Operational Excellence & Financial Management

• Manage banquet and EDR food costs, budgets, and labor expenses to achieve departmental financial goals.
• Conduct regular inventory counts and ensure proper ordering in collaboration with the Purchasing Manager.
• Implement cost-control initiatives while maintaining Carneros’ luxury dining standards.
• Ensure all banquet kitchen equipment is properly maintained and coordinate repairs as needed.

Cross-Departmental Collaboration

• Work closely with the Banquets, Sales, and Events teams to execute flawless event experiences.
• Partner with the Resort Executive Chef and F&B leaders to maintain consistent culinary standards across outlets.
• Collaborate with HR and Operations to support employee engagement and EDR satisfaction initiatives.

Qualifications

• 5–7 years of progressive culinary leadership experience, including at least 2 years as an Executive Sous Chef or Banquet Chef in a luxury resort or fine dining environment.
• Proven expertise in banquet menu development, high-volume production, and large-scale event execution.
• Strong knowledge of kitchen management, food safety, and sanitation standards.
• Demonstrated ability to manage food and labor costs while maintaining product excellence.
• Experience leading and mentoring diverse culinary teams.
• Exceptional communication and organizational skills.
• Familiarity with Napa/Sonoma regional ingredients and Forbes service standards preferred.

Schedule & Physical Requirements

• Ability to work a flexible schedule, including early mornings, evenings, weekends, and holidays based on event volume.
• Must be able to stand and walk for extended periods and lift up to 50 pounds.
• Ability to work both in indoor kitchens and outdoor banquet venues across the 28-acre property.