Lead Line Cook

Appellation Healdsburg • Healdsburg, CA

10d • Onsite

About The Position

A line cook at Appellation Healdsburg is a versatile and skilled culinary professional. As Line Cook you will play a key role in executing, and consistently evolving the culinary program of the restaurant in direct collaboration with Folia’s CDC, Sous Chef(s) and the Property Executive Chef. A lead line cook at Appellation Healdsburg is a versatile and skilled culinary professional. As lead line cook you will play a key role in executing, and consistently evolving the culinary program of the restaurant in direct collaboration with Folia + Beeline CDC, Sous Chef(s) and the Property Executive Chef In Folia and Beeline Restaurants you will be accountable for all food production for your assigned daily station and monitoring of line cook’s stations for the restaurant’s a la carte menu, tasting menu, events, and other restaurant programming. Assist in menu development based on seasonal ingredients and following recipes to maintain the highest food quality while ensuring the highest level of sanitation standards. When assigned to the banquet kitchen the lead line cook will specialize in food preparation and execution for large-scale events like banquets, weddings, and conferences. This area of the position combines culinary expertise with technique to ensure high quality dining experiences under tight deadlines.

Requirements

• Minimum of 1-2 years working in a professional kitchen, ideally in a high-volume, upscale, or fine-dining setting.
• Experience across various stations (e.g., sauté, grill, garde manger) is a plus.
• Excellent knife skills for efficient and safe preparation of ingredients
• Daily on-premises presence required.
• Ability to work under pressure and manage multiple tasks efficiently.
• SERV Safe certification and sexual harassment training required.
• Clear verbal communication skills to coordinate with colleagues during prep and service, ensuring smooth operations is a must
• Familiarity with local Department of Health regulations, and relevant current laws governing the handling of hazardous substances.
• Ability to work a flexible schedule including weekends and holidays.
• Frequent standing, walking and reaching (including overhead) for up to 8 hours per shift in a hot fast paced kitchen environment.
• Occasionally lift heavy objects(up to 50 lbs).
• Knowledge of implementing new food concepts and menus
• Ability to train staff (stage employees) and ensure levels of quality and customer service
• Detail oriented, organized and efficient, and safety-minded
• Sit and stand for extended periods of time, walk up and down stairs
• Enter data into a computer terminal, operate standard office equipment, and use telephone
• See and read a computer screen and printed matter with or without vision aids
• Hear and understand speech at normal levels and on the telephone
• Constant: sitting, standing and repetitive use of hands, arms, and legs
• Frequent: typing, use of mouse, bending of neck, climbing stairs
• Occasional: twisting of neck
• Ability to lift up to 25 pounds, bend, stoop, and reach; lift and carry equipment and supplies; walking daily up and down the stairs and sitting for periods up to 4 hours and the ability to work in a fast-paced environment with or without reasonable accommodations.

Nice To Haves

• A culinary degree or certification from a recognized culinary institute is preferred but not required. Hands-on experience in a professional kitchen can substitute for formal education.
• Excellent leadership presence, professionalism, and commitment to Appellation’s brand standards.
• Experience assisting Sous Chefs in menu development and pre-service meetings.
• Proven ability to maintain consistency and quality standards during high-volume service.
• Advanced knowledge of cooking techniques, kitchen equipment, and recipe development.
• Strong organizational and communication skills with the ability to manage multiple stations.
• Demonstrated ability to lead, train, and motivate culinary team members.
• 3–5 years experience in fine dining, luxury resort, or high-volume culinary environments.

Responsibilities

• Act as a mentor and trainer for new team members, modeling Appellation’s culinary and hospitality standards.
• Support menu development, recipe testing, and plating presentations with the Executive Chef, CDC and Sous Chefs.
• Communicate effectively with Sous Chefs and other leaders to ensure smooth kitchen flow.
• Conduct daily station checks, quality control of mise en place, and readiness for service.
• Supervise and support Line Cooks and Prep Cooks on assigned stations, providing direction and feedback.
• Lead and oversee daily kitchen operations, ensuring consistency and excellence in all dishes prepared.
• Support the creation, development and execution of comprehensive concepts for Folia and Beeline taking into consideration the current branding, positioning, design aesthetic, and Chef Palmer’s overall vision for the concept.
• Meal preparation, plating, and delivery of all established recipes and dishes.
• Adapt all food offerings to address the dietary preferences and requirements of our guests.
• Work collaboratively with the restaurant’s front of house team, and other members of the F&B Department, to uphold the evolving vision and operating standards of Folia and Beeline.
• Monitor guest satisfaction.
• Train and support new team members following established training guides
• Ensure maximum productivity and the high standards of quality established by leadership.
• Ensure proper receiving, storage (including temperature settings), and rotation of food products in compliance with health department regulations, including coverage, labeling, dating, and placing items in proper containers.
• Maintain kitchen logs for food safety program compliance
• Ensure that high standards of sanitation, cleanliness, and safety are consistently maintained throughout all kitchen areas, in compliance with State health and safety standards.
• Attend all mandatory staff meetings to keep informed, educated, and trained, about safety, sanitation, and accident prevention.
• Understand and respond to all guest needs and requests in a timely and professional manner.
• Follow professional demeanor and standards for Folia and Beeline’s culinary team that reflect the core values of the Appellation Hotels brand and its operating standards.
• Attend daily shift / line up meetings.
• Prepare and Cook Banquet Meals: Follow recipes and instructions from the Banquet Sous Chef and Executive Chef to prepare and cook food for banquets consistency and quality in large quantities, ensuring every plate meets the hotel’s high standards for taste and aesthetics.
• Ensure Timely and High-Quality Service: Manage time effectively to ensure all dishes are prepared and ready for service according to event schedules.
• Adapt to Event-Specific Requirements: Adjust cooking techniques and ingredients to accommodate different cuisines, themes, and special dietary requests (e.g., vegan, gluten-free) for each event.
• Maintain Food Quality and Presentation: Uphold the hotel’s upscale dining standards by ensuring every dish meets expectations for taste, temperature, and visual appeal.
• Collaborate with Kitchen and Event Teams: Work closely with other kitchen staff and event coordinators to ensure seamless banquet operations and timely service.
• Maintain Workstation Cleanliness: Keep the assigned station clean, organized, and compliant with food safety and sanitation regulations at all times.
• Assist with Inventory and Stock Management: Monitor inventory levels, assist with ordering supplies, and minimize waste through efficient use of ingredients.
• Safety and Compliance: follow strict health and safety rules, like local food safety codes, to keep guests and staff safe.
• Inventory Management: Keeps track of food supplies, orders what’s needed, and minimizes waste by using ingredients efficiently.

Benefits

• Weekly Pay
• Vacation and Sick Time Off
• Comprehensive Insurance Coverage - Health, dental, and vision insurance plans available
• 401(k) Matching
• Holiday Pay
• Your Birthday = Paid Holiday
• Complimentary Meals
• Employee Discounts

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed