Executive Banquet Chef- Meritage Resort & Spa

Pacific Hospitality Group is a distinguished hospitality company known for its unique owner/operator approach, emphasizing long-term business growth and team member development. The company prides itself on being family-focused, maintaining a commitment to long-term holds that allow sustainable expansion and value creation. At the core of the organization lies a vision to enrich lives by providing memorable experiences, contributing to communities, and honoring God in every endeavor. Pacific Hospitality Group operates within a framework of guiding principles that include integrity, compliance, value creation, principled entrepreneurship, customer focus, knowledge, change, humility, respect, and fulfillment. This ethos shapes every interaction and decision across the group, fostering a culture rooted in respect and continuous improvement.

Among its notable properties, Meritage Resort & Spa stands out as a premier destination in Napa Valley, celebrated for combining luxury with the authenticity of local hospitality. The resort’s banquet culinary team plays a critical role in delivering exquisite dining experiences across a variety of events, from intimate executive meetings and luxury weddings to expansive conferences and galas. This team’s work embodies the resort’s commitment to exceptional food, thoughtful presentation, and warm hospitality that leaves lasting impressions on guests.

The Banquet Chef position at Meritage Resort & Spa presents an exciting opportunity for an experienced culinary leader to oversee a high-volume culinary operation. This leadership role involves managing a team of approximately 40 culinary professionals, including sous chefs, supervisors, cooks, and support staff. Reporting directly to the Executive Chef, the successful candidate will be responsible for all aspects of culinary operations related to banquet and catering events. This includes culinary execution, team leadership, production planning, financial oversight, food safety, and close collaboration with various departments such as Events, Banquets, Stewarding, Purchasing, and Food & Beverage.

This role seeks a hands-on leader who thrives in fast-paced environments and excels at large-scale production while ensuring exceptionally high standards of quality and consistency. The ideal candidate possesses strong organizational abilities, clear communication skills, and the capability to hold themselves and their team accountable for excellence in timing, presentation, safety, and professionalism. The Banquet Chef will lead from the kitchen floor, adeptly managing shifting priorities and complex event logistics to deliver flawless culinary experiences.

In addition to overseeing daily operations, the Banquet Chef will engage in menu development, refine banquet standards, and contribute to financial goals and strategic priorities. They will coordinate production plans, manage resources effectively, and uphold rigorous food safety and sanitation protocols. Leading team development through coaching, training, and performance management is central to this role, fostering a positive and motivating work culture.

Meritage Resort & Spa offers an environment where banquet dining is viewed as an art form and an opportunity to create memorable guest experiences. The Banquet Chef will be empowered to influence the culinary direction of the resort's banquet operations, participating in key leadership meetings and strategic initiatives. This role offers the chance to lead one of the resort’s largest culinary teams, making a significant impact on the quality, culture, and success of banquet services.

As part of an inclusive employer, Pacific Hospitality Group ensures equal employment opportunities and fosters a respectful workplace free from discrimination or harassment. The commitment extends across all employment terms and conditions, providing a supportive and fair environment for all team members.

This full-time position demands flexibility, including availability for early mornings, evenings, weekends, holidays, and extended hours as required by event schedules. The physical demands of the role include prolonged standing and walking, lifting, bending, and working around hot equipment and busy kitchens while maintaining safety and sanitation standards. Candidates with a culinary degree or formal culinary education, along with certifications such as California Food Handler Card and ServSafe Manager Certification, are preferred but not mandatory.