Banquet Cook

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 America. Join Appellation as its first hotels and resorts take root in 2025. Overview Of Position A Banquet Cook at Appellation Healdsburg is a versatile and skilled culinary professional responsible for the preparation and execution of food for banquet events, weddings, conferences, and other special events. Working closely with the Banquet Sous Chef, Sous Chefs, CDCs, and Property Executive Chef, the Banquet Cook will help ensure that all food is prepared to Appellation’s standards for quality, consistency, presentation, and timing. The Banquet Cook will prepare and execute menu items in accordance with established recipes, production schedules, and event specifications. This position requires strong culinary technique, organization, attention to detail, and the ability to work effectively in a high-volume environment while maintaining a clean, safe, and organized workstation. Primary Duties And Responsibilities Prepare and cook food for banquet events according to established recipes, production sheets, and instructions from the Banquet Sous Chef and culinary leadership. Execute food preparation and cooking with consistency, quality, and attention to detail. Assist with the preparation, plating, and presentation of banquet meals in accordance with Appellation standards. Work efficiently and effectively to ensure food is prepared and ready for service according to event timelines. Adjust preparation and cooking techniques as needed for different menus, cuisines, event themes, and guest requirements. Properly prepare and handle special dietary requests, including vegan, vegetarian, gluten-free, and other identified dietary requirements. Maintain proper food quality, temperature, portioning, and presentation throughout production and service. Communicate effectively with the Banquet Sous Chef, Sous Chefs, CDCs, and other culinary team members regarding production, timing, quality, and service needs. Work collaboratively with the banquet and events teams to support smooth and timely execution of each event. Assist with preparation and organization of mise en place for upcoming events and services. Maintain an organized and fully stocked workstation throughout the shift. Properly receive, store, label, date, rotate, and handle food products in accordance with food safety standards and hotel procedures. Minimize waste through proper preparation, storage, portion control, and efficient use of ingredients. Maintain kitchen logs and follow established food safety procedures as required. Maintain high standards of sanitation, cleanliness, and safety throughout all kitchen areas. Properly clean and maintain cooking equipment, tools, work surfaces, and assigned kitchen areas. Promptly report damaged or malfunctioning equipment, safety concerns, or product-quality issues to a Manager or Supervisor. Attend daily shift/line-up meetings and all required training and staff meetings. Follow all established recipes, procedures, health and safety standards, and direction from culinary leadership. Provide professional, respectful, and collaborative support to fellow Team Members. Understand and respond to guest needs and requests in a timely and professional manner when applicable. Uphold Appellation’s culinary, hospitality, and brand standards in all aspects of the position. Banquet Kitchen Prepare and cook banquet meals in large quantities while maintaining consistency and quality. Follow production schedules and event timelines to ensure all food is prepared and ready for service. Assist with hot and cold food preparation, cooking, plating, and buffet or event setup as assigned. Maintain proper food temperatures and presentation throughout preparation and service. Adapt preparation and cooking methods to accommodate event-specific menus and dietary requirements. Work closely with the Banquet Sous Chef and culinary team to coordinate production and service timing. Maintain a clean, organized, and properly stocked workstation throughout the event. Assist with breakdown and proper storage of food and equipment following service. Support the culinary team with additional preparation and kitchen duties as assigned. Requirements The pay rate for this role is $24 per hour Skills & Qualifications Previous experience in a professional kitchen, banquet kitchen, restaurant, hotel, or high-volume culinary environment preferred. Knowledge of fundamental cooking techniques, food preparation, and kitchen equipment. Ability to follow recipes, production sheets, and verbal or written instructions accurately. Ability to work efficiently and maintain consistency in a high-volume environment. Strong organizational skills and attention to detail. Ability to work collaboratively as part of a culinary team. Ability to work effectively under time constraints and changing event requirements. Knowledge of proper food handling, sanitation, and food safety practices. Ability to maintain a clean, organized, and safe workstation. Professional demeanor and commitment to Appellation’s culinary and hospitality standards. Ability to safely lift, carry, and move food products, equipment, and supplies as required by the position. Flexible schedule with the ability to work evenings, weekends, holidays, and varying event schedules as required. Essential Functions You must have the ability to lift up to 25 pounds, bend, stoop, and reach; lift and carry equipment and supplies; walking daily up and down the stairs and sitting for periods up to 4 hours and the ability to work in a fast-paced environment with or without reasonable accommodations. Why Hospitality Professionals Choose Appellation 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 those 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 These aren't just benefits - they're our commitment to your career and well-being. People power us! When you thrive, we all thrive! #J-18808-Ljbffr