Banquet Chef

About Appellation Born from the elegant merger of the culinary and hospitality worlds, Appellation is much more than a typical hotel company. Opened in September 2025, Appellation Healdsburg is a luxury boutique hotel in the heart of Sonoma wine country, powered by people, connected by food, and defined by place. Founded by acclaimed chef Charlie Palmer and hospitality veteran Christopher Hunsberger, we are creating something truly special—and we're looking for talented culinary leaders to join us. About the Role We are seeking an experienced Banquet Chef to lead our banquet culinary operations. This role is responsible for the planning, preparation, and execution of all banquet and event food production, ensuring the highest standards of quality, presentation, and guest satisfaction. The Banquet Chef will oversee banquet cooks and stewards. This full-time, salaried position which requires flexible availability, including nights, weekends, and holidays.  General Responsibilities • Lead all aspects of banquet food production, including menu planning, prep, execution, and plating • Supervise, train, and mentor Sous Chefs, Banquet Cooks and Stewards • Collaborate with the Events and Sales teams to create memorable culinary experiences for weddings, corporate events, and special occasions • Ensure consistency, quality, and presentation standards align with Appellation's luxury brand • Manage food costs, inventory, and ordering for banquet operations • Maintain a clean, organized, and safe kitchen environment in compliance with health and safety regulations • Partner with the Culinary Leadership (Property Level and Corporate Level) on menu development and seasonal offerings Labor Management & Scheduling Key Responsibilities Develop and manage weekly schedules for banquet culinary staff, ensuring appropriate coverage based on event volume and business demands Monitor labor costs and productivity, adjusting staffing levels to align with budgeted targets Approve and track timekeeping records, overtime, and schedule changes in accordance with company policies Financial Oversight Key Responsibilities Manage department P&L with accountability for food costs, labor expenses, and overall profitability Complete monthly checkbook reconciliation and administrative duties, including invoice coding, purchase tracking, and variance reporting Partner with the Director of Finance and F&B leadership to analyze financial performance and identify opportunities for cost savings Employee Dining Program Key Responsibilities Develop and execute a monthly menu for the employee daily cafeteria, balancing nutrition, variety, and cost efficiency Source ingredients and coordinate production to ensure consistent, quality meals for team members Gather employee feedback and adjust offerings to support engagement and satisfaction Leadership Development Key Responsibilities Create and implement leadership development strategies for culinary team members, including training plans, mentorship, and growth opportunities Conduct regular coaching sessions and performance conversations to build bench strength and succession readiness Foster a positive, accountable team culture grounded in continuous improvement Cross-Functional Collaboration Key Responsibilities Attend and actively participate in interdepartmental meetings as a representative of the F&B division Partner with Events, Sales, and Front Office teams to ensure seamless execution of banquet operations Communicate operational updates, challenges, and opportunities to F&B leadership and property stakeholders Qualifications  We are seeking an experienced Banquet Chef to lead our banquet culinary operations. The ideal candidate brings 3–5 years of experience as a Banquet Chef, with at least 3 of those years in a luxury hotel or resort setting.   Proven leadership experience managing and developing a culinary team Strong understanding of luxury hospitality standards and the elevated guest expectations that come with them Experience executing high-volume banquet production while maintaining exceptional quality and presentation Demonstrated ability to collaborate with Events, Sales, and Catering teams on menu development, tastings, and BEO (Banquet Event Order) execution Demonstrated experience managing labor costs, scheduling, and workforce planning Proven track record of P&L accountability and budget management in a food and beverage operation Working knowledge of food cost analysis, labor metrics, and financial reporting Experience with invoice processing, checkbook reconciliation, and basic accounting functions Demonstrated ability to coach, mentor, and develop culinary team members at all levels Experience creating training programs or leadership development initiatives Strong conflict resolution and performance management skills Excellent verbal and written communication skills Ability to effectively represent the department in cross-functional meetings and collaborate with non-culinary stakeholders Professional presence with the ability to interact with all levels of the organization Ability to work a flexible schedule including early mornings, evenings, weekends, and holidays based on event demands Must be able to stand for extended periods and lift up to 50 lbs Ability to work in a fast-paced, high-pressure environment while maintaining composure and quality standards Knowledge of diverse cuisine styles and ability to customize menus based on client preferences, dietary restrictions, and event themes Experience managing multiple events simultaneously with varying levels of complexity Strong organizational skills including scheduling, labor management, and event timelines Proficiency in food costing, inventory control, and vendor relationships Thorough knowledge of food safety, sanitation, and California health code compliance ServSafe Manager certification required (or ability to obtain within 30 days of hire) Ability to work a flexible schedule including evenings, weekends, and holidays as events require Passion for culinary excellence and creating memorable guest experiencesWhy Hospitality Professionals Choose Appellation · Weekly Pay - Get paid every week for better cash flow and financial flexibility · Vacation and Sick Time Off - Recharge when you need it to rest and reconnect · Comprehensive Insurance Coverage - Health, dental, and vision insurance plans available · 401(k) Matching - Build your future with company-matched retirement contributions · Holiday Pay - Get compensated for those important family moments and celebrations · Your Birthday = Paid Holiday - Celebrate your special day with a paid day off · Complimentary Meals - Savor every shift with delicious complimentary meals  · Employee Discounts – Enjoy discounted stays at Appellation properties and dining outlets These aren't just benefits - they're our commitment to your career and well-being. People power us! When you thrive, we all thrive!  Appellation Healdsburg is an equal opportunity employer. More detail about Appellation Hotels - Healdsburg part of Appellation Hotels, please visit

Created: 2026-03-01