Banquet Executive Chef | Full Time

Napa, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $95,000.00 - $103,000.00

Work Schedule

Flexible

Benefits

Medical insurance

Dental Insurance

Vision Insurance

health care flexible spending account

Dependent Care Flexible Spending Account

Life insurance

short-term disability

long-term disability

critical illness insurance

Cancer Insurance

Hospital Indemnity insurance

Accident supplemental insurance

401k with employer match

Paid Time Off

sick leave

Job Description

Carneros Resort and Spa is a premier luxury resort nestled in the heart of the Napa and Sonoma wine country, renowned for its breathtaking vineyard views, exceptional hospitality, and world-class amenities. This resort seamlessly blends rustic charm with refined elegance, offering guests an unforgettable experience through its thoughtfully designed accommodations, serene natural surroundings, and top-tier culinary offerings. Dedicated to delivering Forbes-level service standards, Carneros Resort and Spa prides itself on meticulous attention to detail, personalized guest experiences, and a commitment to sustainability and local sourcing. The resort’s culinary team plays a pivotal role in shaping the guest experience by crafting innovative menus that showcase regional flavors and ingredients, aligning with the resort’s ethos of excellence and authenticity.

The Banquet Executive Chef position at Carneros Resort and Spa is a full-time, exempt role that requires a passionate and hands-on culinary leader to oversee all banquet-related food operations, including catering events and managing the employee dining program. Reporting directly to the Executive Chef, this role demands operational excellence, creativity in menu development, and a strategic mindset to ensure seamless event execution. The successful candidate will lead a talented culinary team responsible for preparing, producing, and presenting food for weddings, corporate functions, and private events with consistent quality and elegance.

Beyond banquet event management, the role encompasses oversight of the Employee Dining Room (EDR), ensuring associates receive nutritious, well-balanced meals that meet high standards of quality and presentation. The Banquet Executive Chef will collaborate closely with various departments such as Banquets, Sales, Events, and Food & Beverage leadership to maintain consistent culinary standards across the resort while fostering a positive work environment that encourages team development and professional growth.

This position demands exceptional organizational skills, culinary expertise, and the ability to balance high-volume production with intimate attention to detail. The ideal candidate will possess significant experience in luxury resort or fine dining settings, preferably with strong knowledge of Napa and Sonoma regional ingredients. The Banquet Executive Chef will also be responsible for managing budgets, food costs, and labor expenses while upholding the resort’s luxury dining standards. This role offers an opportunity to contribute to a collaborative environment that values innovation, quality, and sustainability, making Carneros Resort and Spa a destination of choice for both guests and employees seeking excellence.

Job 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

Job 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

Job Duties

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
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 for the Employee Dining Room 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
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
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
Work closely with the Banquets, Sales, and Events teams to execute flawless event experiences
Partner with the Resort Executive Chef and Food & Beverage leaders to maintain consistent culinary standards across outlets
Collaborate with HR and Operations to support employee engagement and EDR satisfaction initiatives