Our Team
From planning through the details of your day, we’ll bring your inspiration to life.
Meet our team of event specialists and connect with us today.
Mary Brainard
Senior Sales Manager
Katie Ryan
Assistant Operations Manager
Lauren Winner
Human Resources Manager
Katie Melvin
Venue and Catering Coordinator
Lisa Lloyd
Operations Service Coordinator
Chris Johnson
Floral Design Manager
Kyle Riang
Executive Assistant
Linda Penner
Catering Sales Manager
Michael DeVan
Catering Sales Manager
Kate German
Catering Services Coordinator
Stephanie Held
Catering Services CoordinatorJoin the team
We’re a team of talented event professionals who love what we do – creating inspired celebrations, delicious cuisine, and joyful memories for our guests. If you’re interested in being a part of it all, please reach out today and tell us a bit about yourself and your position of interest. We’d love to hear from you.
Current Available Positions
Attention applicants: Please send a cover letter to be considered for this position. Those who don’t send a cover letter will not be eligible for hire.
Catering Sales Manager
The primary focus of this role as part of the Herban Feast sales team is to sell and book events for catering events at a variety of locations including HF venues Sodo Park and The Foundry, or off-site venues that include private residences and commercial buildings. Works with all Herban Feast departments to meet or exceed sales targets across the board and maximize Herban Feast’s reach. Monitors and reports weekly sales metrics in relation to achieving sales goals. Works with management to develop strategies to identify and contact new and potential as well as repeat clients. Consistently delivers a hospitality driven experience for our clients, guests, vendors and Herban Feast team. Reports to the Owner and Senior Catering Sales Manager.
Apply Now: work@herbanfeast.com
Executive Chef
The Executive Chef is responsible for the overall direction, coordination, and evaluation of the Herban Feast Culinary Program. Supervises and directs coaching/training of chefs, cooks, and other kitchen workers engaged in preparing and cooking foods. Ensures an efficient and profitable food service by performing the following duties personally or through the direct management of Sous Chef or subordinate supervisors. Carries out supervisory responsibilities in accordance with the company’s policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning and directing work; appraising performance; rewarding and disciplining employees; addressing complaints, troubleshooting and resolving conflicts. Reports to the Owner.
Apply Now: work@herbanfeast.com