Line Cook

Appellation Healdsburg • Healdsburg, CA

42d • Onsite

About The Position

Appellation, a new hotel brand developed by Charlie Palmer and Christopher Hunsberger, is seeking a versatile and skilled Line Cook for its Healdsburg location. As a Line Cook, you will be instrumental in executing and evolving the culinary program in collaboration with the CDC, Sous Chef(s), and Property Executive Chef. You will be responsible for food production at your assigned station for the restaurant's a la carte menu, tasting menu, events, and other programming. This role involves assisting in menu development based on seasonal ingredients, adhering to recipes, and maintaining the highest standards of food quality and sanitation. When assigned to the banquet kitchen, you will focus on food preparation and execution for large-scale events, combining culinary expertise with technique to deliver 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.
• Speak so that others may understand 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.

Responsibilities

• Support the creation and development of comprehensive concepts for Folia and Beeline, considering branding, positioning, design aesthetic, and Chef Palmer’s vision.
• Prepare, plate, and deliver all established recipes and dishes.
• Adapt food offerings to accommodate guest dietary preferences and requirements.
• Collaborate with the front of house team and other F&B Department members 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 high standards of quality.
• 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 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 stay informed, educated, and trained on 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, following recipes and instructions from the Banquet Sous Chef and Executive Chef, ensuring consistency and quality in large quantities.
• Manage time effectively to ensure all dishes are prepared and ready for service according to event schedules.
• Adjust cooking techniques and ingredients to accommodate different cuisines, themes, and special dietary requests for each event.
• Uphold the hotel’s upscale dining standards by ensuring every dish meets expectations for taste, temperature, and visual appeal.
• Collaborate with other kitchen staff and event coordinators to ensure seamless banquet operations and timely service.
• Keep the assigned station clean, organized, and compliant with food safety and sanitation regulations at all times.
• Monitor inventory levels, assist with ordering supplies, and minimize waste through efficient use of ingredients.
• Follow strict health and safety rules, like local food safety codes, to keep guests and staff safe.
• Keep track of food supplies, order what’s needed, and minimize 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: Associate degree