Line Cook

Appellation; Healdsburg (CA); On-site; USD 41,000 - 46,000; Full time

Job summary

Join a leading hospitality company as a Line Cook in Healdsburg. This role encompasses meal preparation and collaboration with culinary professionals to deliver exceptional dining experiences. Ideal candidates will have culinary training, relevant experience, and the ability to thrive in a fast-paced environment. Full-time positions offer compounding opportunities for growth with excellent pay and benefits.

Benefits

401(k)

Paid time off

Qualifications

• Minimum 1-2 years in a professional kitchen, ideally upscale.
• SERV Safe certification and sexual harassment training required.
• Ability to train staff and maintain high standards.

Responsibilities

• Meal preparation, plating, and adherence to health standards.
• Maintain cleanliness and organization in kitchen areas.
• Collaborate with front of house and banquet teams.

Skills

Knife Skills

Ability to work under pressure

Attention to detail

Clear communication skills

Team collaboration

Education

Culinary degree or certification

Job description

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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.

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.
• 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.

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
• 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.
• 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
• 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).

Job Type: Full-time

Pay: $20.00-22.00 hour ($41,000- $45,700 annually)

• 401(k)
• Paid time off

Seniority level

• Seniority level

  Entry level

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management and Manufacturing

• Industries

  Hospitality

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