Line Cook

Appellation Healdsburg•Healdsburg, CA

4d•$24•Onsite

About The Position

Born from the elegant merger of the culinary and hospitality worlds, Appellation is much more than a typical hotel company. Inspired by its name, this new hotel brand brings together the best of local elements in a new way: a hotel collection powered by people, connected by food, and defined by place—all designed to celebrate its destinations’ culture, community, and craftsmanship. Developed by visionary co-founders Charlie Palmer, one of America’s best-known, award-winning chefs and pioneer in the American hotel-restaurant model, and Christopher Hunsberger, a 30-year veteran of Four Seasons Hotels and Resorts and its former president of North Americas. Join Appellation as its first hotels and resorts take root in 2025. 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. In Folia and Beeline Restaurants you will be accountable for all food production for your assigned daily station 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 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

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.
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
You must have the 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.

Responsibilities

Support the creation and development 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.