Line Cook

Appellation Healdsburg; Healdsburg (CA); On-site; USD 30,000 - 36,000; Full time

Job summary

Appellation Healdsburg is seeking a versatile Line Cook to join our culinary team. You will execute and evolve the restaurant's culinary program in close collaboration with Folia’s CDC, Sous Chefs, and the Property Executive Chef, handling daily station duties for à la carte and events.

Responsibilities include menu development support, switching between dishes, maintaining top sanitation standards, and collaborating with FOH and other kitchen staff to deliver outstanding guest experiences.

Qualifications

• Minimum 1-2 years working in a professional kitchen, preferably upscale or fine‑dining.
• Experience across multiple stations (e.g., sauté, grill) is a plus.

Responsibilities

• Support the creation and development of comprehensive concepts for Folia and Beeline.
• Meal preparation, plating, and delivery of all established recipes and dishes.
• Work collaboratively with 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.
• Ensure proper receiving, storage (including temperature settings), labeling, dating, and rotation of food.
• Maintain kitchen logs for food safety program compliance.
• Ensure sanitation and safety standards are upheld throughout all kitchen areas.
• Attend mandatory staff meetings to stay informed on safety and sanitation.

Skills

Knife skills

Ability to work under pressure

Flexible schedule including weekends

Clear communication

Education

A culinary degree or certification

High-volume kitchen experience substituting education

Tools

SERV Safe certification

Knowledge of health regulations

Job description

Description

The pay rate for this role is $24 per hour

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.

Description

The pay rate for this role is $24 per hour

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

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

Primary Duties And Responsibilities

Folia & Beeline

• 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.

Banquet Kitchen

• 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.

Skills & Qualifications

• Education: 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.
• Experience: 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.
• Knife Skills: 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