Appellation Healdsburg
Overview
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Line Cook
role at
Appellation Healdsburg . About Appellation: Born from the elegant merger of the culinary and hospitality worlds, Appellation is a hotel brand that brings together local elements in a new way: a hotel collection powered by people, connected by food, and defined by place. Developed by Charlie Palmer and Christopher Hunsberger, Appellation’s first hotels and resorts take root in 2025. Position Summary
A line cook at Appellation Healdsburg is a versatile and skilled culinary professional. You will play a key role in executing and consistently evolving the culinary program of Folia and Beeline Restaurants in direct collaboration with Folia’s CDC, Sous Chefs, and the Property Executive Chef. 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 follow recipes to maintain the highest food quality while ensuring 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, combining culinary expertise with technique to ensure high-quality dining experiences under tight deadlines. Primary Duties and Responsibilities
Support the creation and development of comprehensive concepts for Folia and Beeline, considering branding, design aesthetic, and the Executive Chef’s vision. Meal preparation, plating, and delivery of all established recipes and dishes; adapt offerings to address dietary preferences and requirements. Collaborate with the front of house team and other F&B staff to uphold evolving vision and operating standards. Monitor guest satisfaction. Train and support new team members following established training guides. Ensure maximum productivity and high-quality standards as established by leadership. Ensure proper receiving, storage (temperature settings), labeling, dating, and rotation of food products in compliance with health department regulations. Maintain kitchen logs for food safety program compliance. Maintain sanitation, cleanliness, and safety across kitchen areas in compliance with health standards. Attend mandatory staff meetings on safety, sanitation, and accident prevention. Respond to guest needs and requests professionally and timely. Follow professional demeanor and standards reflecting Appellation’s values and operating standards. Attend daily shift/lineup meetings. Banquet Kitchen: Prepare and cook banquet meals following recipes and instructions to ensure consistency and high-quality presentation; manage timing to meet event schedules; adapt to event-specific requirements (dietary needs, themes). Maintain food quality and presentation at upscale standards. Collaborate with kitchen and event teams to ensure seamless banquet operations. Maintain workstation cleanliness and comply with safety and sanitation regulations. Assist with inventory and stock management; minimize waste through efficient use of ingredients. Follow health and safety rules to keep guests and staff safe. Inventory management: track supplies, order what’s needed, and minimize waste. Requirements / Skills & Qualifications
Education: A culinary degree or certification is preferred but not required; hands-on kitchen experience can substitute. Experience: 1-2 years in a professional kitchen, ideally in high-volume, upscale, or fine-dining settings. Experience across stations (e.g., sauté, grill, garde manger) is a plus. Excellent knife skills for efficient and safe preparation. Ability to work on-premises daily; flexible schedule including weekends and holidays. Ability to work under pressure and manage multiple tasks; strong verbal communication with colleagues during prep and service. SERV Safe certification and sexual harassment training required. Familiarity with local health regulations and handling of hazardous substances. Ability to work a flexible schedule including weekends and holidays. Ability to stand, walk, and reach for up to 8 hours per shift in a hot, fast-paced kitchen; occasional lifting up to 50 lbs. Knowledge of implementing new food concepts and menus; ability to train staff and ensure quality and service levels. Detail-oriented, organized, efficient, and safety-minded. Essential Functions
Physical ability to sit/stand for extended periods, walk up and down stairs, enter data into a computer, read screens and printed matter, and hear/speak clearly. Constant: sitting, standing, repetitive use of hands; Frequent: typing, bending, climbing stairs; Occasional: neck twisting. Lift up to 25 pounds, bend, stoop, reach, and carry equipment; work in a fast-paced environment with reasonable accommodations. Equal Opportunity Employer
Appellation Hotels is an equal opportunity employer. We provide equal employment opportunities to all applicants regardless of race, color, national origin, ancestry, sex, age, religion, sexual orientation, gender identity, marital or family status, disability, veteran status, genetic information or any other status unlawful under federal, state, or local laws. Job Type
Full-time Benefits
401(k) Dental insurance Employee discount Health insurance Vision insurance Shift
8 hour shift Day shift Evening shift Morning shift Night shift Work Location: In person
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Join to apply for the
Line Cook
role at
Appellation Healdsburg . About Appellation: Born from the elegant merger of the culinary and hospitality worlds, Appellation is a hotel brand that brings together local elements in a new way: a hotel collection powered by people, connected by food, and defined by place. Developed by Charlie Palmer and Christopher Hunsberger, Appellation’s first hotels and resorts take root in 2025. Position Summary
A line cook at Appellation Healdsburg is a versatile and skilled culinary professional. You will play a key role in executing and consistently evolving the culinary program of Folia and Beeline Restaurants in direct collaboration with Folia’s CDC, Sous Chefs, and the Property Executive Chef. 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 follow recipes to maintain the highest food quality while ensuring 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, combining culinary expertise with technique to ensure high-quality dining experiences under tight deadlines. Primary Duties and Responsibilities
Support the creation and development of comprehensive concepts for Folia and Beeline, considering branding, design aesthetic, and the Executive Chef’s vision. Meal preparation, plating, and delivery of all established recipes and dishes; adapt offerings to address dietary preferences and requirements. Collaborate with the front of house team and other F&B staff to uphold evolving vision and operating standards. Monitor guest satisfaction. Train and support new team members following established training guides. Ensure maximum productivity and high-quality standards as established by leadership. Ensure proper receiving, storage (temperature settings), labeling, dating, and rotation of food products in compliance with health department regulations. Maintain kitchen logs for food safety program compliance. Maintain sanitation, cleanliness, and safety across kitchen areas in compliance with health standards. Attend mandatory staff meetings on safety, sanitation, and accident prevention. Respond to guest needs and requests professionally and timely. Follow professional demeanor and standards reflecting Appellation’s values and operating standards. Attend daily shift/lineup meetings. Banquet Kitchen: Prepare and cook banquet meals following recipes and instructions to ensure consistency and high-quality presentation; manage timing to meet event schedules; adapt to event-specific requirements (dietary needs, themes). Maintain food quality and presentation at upscale standards. Collaborate with kitchen and event teams to ensure seamless banquet operations. Maintain workstation cleanliness and comply with safety and sanitation regulations. Assist with inventory and stock management; minimize waste through efficient use of ingredients. Follow health and safety rules to keep guests and staff safe. Inventory management: track supplies, order what’s needed, and minimize waste. Requirements / Skills & Qualifications
Education: A culinary degree or certification is preferred but not required; hands-on kitchen experience can substitute. Experience: 1-2 years in a professional kitchen, ideally in high-volume, upscale, or fine-dining settings. Experience across stations (e.g., sauté, grill, garde manger) is a plus. Excellent knife skills for efficient and safe preparation. Ability to work on-premises daily; flexible schedule including weekends and holidays. Ability to work under pressure and manage multiple tasks; strong verbal communication with colleagues during prep and service. SERV Safe certification and sexual harassment training required. Familiarity with local health regulations and handling of hazardous substances. Ability to work a flexible schedule including weekends and holidays. Ability to stand, walk, and reach for up to 8 hours per shift in a hot, fast-paced kitchen; occasional lifting up to 50 lbs. Knowledge of implementing new food concepts and menus; ability to train staff and ensure quality and service levels. Detail-oriented, organized, efficient, and safety-minded. Essential Functions
Physical ability to sit/stand for extended periods, walk up and down stairs, enter data into a computer, read screens and printed matter, and hear/speak clearly. Constant: sitting, standing, repetitive use of hands; Frequent: typing, bending, climbing stairs; Occasional: neck twisting. Lift up to 25 pounds, bend, stoop, reach, and carry equipment; work in a fast-paced environment with reasonable accommodations. Equal Opportunity Employer
Appellation Hotels is an equal opportunity employer. We provide equal employment opportunities to all applicants regardless of race, color, national origin, ancestry, sex, age, religion, sexual orientation, gender identity, marital or family status, disability, veteran status, genetic information or any other status unlawful under federal, state, or local laws. Job Type
Full-time Benefits
401(k) Dental insurance Employee discount Health insurance Vision insurance Shift
8 hour shift Day shift Evening shift Morning shift Night shift Work Location: In person
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