Line Cook - Upscale Hotel Kitchens (Banquets & Tasting)

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

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.