Prep Cook

Appellation Healdsburg•Healdsburg, CA

10d•Onsite

About The Position

About Appellation 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 Overview of Position: The Prep Cook is a vital part of our culinary team, tasked with preparing ingredients, maintaining an organized kitchen, and assisting the staff to ensure efficient operations. This role demands attention to detail, a strong work ethic, and the ability to thrive in a fast-paced, upscale kitchen while upholding top standards of food safety and quality.

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.
Must have a minimum of 1-2 years’ experience in a professional kitchen with a focus on batch cooking, vegetable preparation, recipe execution + excellent knife skills
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 the 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.
To perform the duties and requirements for this job, you must have the following physical abilities: 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

Prepare Ingredients: Wash, peel, chop, and portion vegetables, fruits, meats, and other ingredients as specified by recipes and menu requirements.
Measure and Mix Ingredients: Accurately measure and combine ingredients for sauces, dressings, marinades, and other menu items.
Assist with Food Preparation: Help the kitchen team by preparing elements of dishes, such as stocks, soups, and garnishes, ensuring consistent quality.
Maintain Workstation Cleanliness: Keep the prep area clean, organized, and in line with food safety and sanitation standards always.
Follow Food Safety Guidelines: Comply with all local health regulations, including proper food handling, storage, and temperature control.
Assist with Inventory Management: Support monitoring inventory, rotating stock, and ensuring ingredients are fresh and properly stored.
Collaborate with the Kitchen Team: Work closely with other kitchen staff to ensure timely and efficient preparation for service.