Banquet Lead Line Cook

The pay rate for this role is $27 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.

About the Role

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. A lead line cook at Appellation Healdsburg is responsible for all food production for assigned daily stations and monitoring of line cook’s stations for the restaurant’s a la carte menu, tasting menu, events, and other restaurant programming. When assigned to the banquet kitchen, the lead line cook specializes in food preparation and execution for large-scale events like banquets, weddings, and conferences.

Responsibilities

• Act as a mentor and trainer for new team members, modeling Appellation’s culinary and hospitality standards.
• Support menu development, recipe testing, and plating presentations with the Executive Chef, CDC, and Sous Chefs.
• Communicate effectively with Sous Chefs and other leaders to ensure smooth kitchen flow.
• Conduct daily station checks, quality control of mise en place, and readiness for service.
• Supervise and support Line Cooks and Prep Cooks on assigned stations, providing direction and feedback.
• Lead and oversee daily kitchen operations, ensuring consistency and excellence in all dishes prepared.
• Support the creation, development, and execution of comprehensive concepts for Folia and Beeline, considering branding, positioning, design aesthetic, and Chef Palmer’s vision.
• Prepare, plate, and deliver all established recipes and dishes.
• Adapt food offerings to address dietary preferences and requirements of guests.
• Work collaboratively with the restaurant’s front of house team and other F&B Department members to uphold the evolving vision and operating standards.
• Monitor guest satisfaction.
• Train and support new team members following established training guides.
• Ensure maximum productivity and 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.
• Maintain kitchen logs for food safety program compliance.
• Ensure high standards of sanitation, cleanliness, and safety throughout all kitchen areas.
• Attend all mandatory staff meetings to stay informed about safety, sanitation, and accident prevention.
• Understand and respond to guest needs and requests in a timely and professional manner.
• Follow professional demeanor and standards reflecting Appellation Hotels’ core values.
• Attend daily shift/line-up meetings.
• Prepare and cook banquet meals following recipes and instructions from the Banquet Sous Chef and Executive Chef.
• Ensure timely and high-quality service for banquet events.
• Adapt cooking techniques and ingredients for different cuisines, themes, and dietary requests.
• Maintain food quality and presentation for upscale dining standards.
• Collaborate with kitchen and event teams for seamless banquet operations.
• Maintain workstation cleanliness and compliance with food safety regulations.
• Assist with inventory and stock management, including monitoring levels and ordering supplies.
• Follow strict health and safety rules, including local food safety codes.

Requirements

• 3–5 years of experience in fine dining, luxury resort, or high-volume culinary environments.
• Excellent leadership presence, professionalism, and commitment to Appellation’s brand standards.
• Experience assisting Sous Chefs in menu development and pre-service meetings.
• Proven ability to maintain consistency and quality standards during high-volume service.
• Advanced knowledge of cooking techniques, kitchen equipment, and recipe development.
• Strong organizational and communication skills with the ability to manage multiple stations.
• Demonstrated ability to lead, train, and motivate culinary team members.

Qualifications

• A culinary degree or certification from a recognized culinary institute is preferred but not required; hands-on experience in a professional kitchen can substitute.
• 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.
• 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.
• Familiarity with local Department of Health regulations and laws governing 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.
• Occasional lifting of heavy objects (up to 50 lbs).
• Knowledge of implementing new food concepts and menus.
• Ability to train staff and ensure levels of quality and customer service.
• Detail-oriented, organized, efficient, and safety-minded.

Essential Functions

• Sit and stand for extended periods of time, walk up and down stairs.
• Enter data into a computer terminal, operate standard office equipment, and use a telephone.
• See and read a computer screen and printed matter with or without vision aids.
• Hear and understand speech at normal levels and on the telephone.
• Speak so that others may understand at normal levels and on the telephone.
• Constant: sitting, standing, and repetitive use of hands, arms, and legs.
• Frequent: typing, use of mouse, bending of neck, climbing stairs.
• Occasional: twisting of neck.
• Ability to lift up to 25 pounds, bend, stoop, and reach.
• Lift and carry equipment and supplies.
• Walk daily up and down stairs and sit for periods up to 4 hours.
• Work in a fast-paced environment with or without reasonable accommodations.

Benefits

• Weekly Pay - Get paid every week for better cash flow and financial flexibility.
• Vacation and Sick Time Off - Recharge when you need it to rest and reconnect.
• Comprehensive Insurance Coverage - Health, dental, and vision insurance plans available.
• 401(k) Matching - Build your future with company-matched retirement contributions.
• Holiday Pay - Get compensated for important family moments and celebrations.
• Your Birthday = Paid Holiday - Celebrate your special day with a paid day off.
• Complimentary Meals - Savor every shift with delicious complimentary meals.
• Employee Discounts – Enjoy discounted stays at Appellation properties and dining outlets.