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.

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