Description

SUMMARY
Atelier Ace is the in-house creative studio that develops and operates Ace Hotel, Sister City, Maison de la Luz, and their partners and affiliates. The full-service studio is composed of multi-disciplinary thinkers, designers, architects, enthusiasts, optimists and friends with some number folks to keep things upright. With a creative and operations team that understands the essence of our brands and products, Atelier Ace aims to create inspiring, cohesive and meaningful experiences for people.

The line cook will be responsible for consistent preparation of menu items in accordance with Ace Hotel Food and Beverage specifications. Must adhere to all food safety and sanitation regulations.

CORE FOCUS & ESSENTIAL RESPONSIBILITIES
Qualified candidates must be able to satisfactorily complete the following responsibilities. Other duties may be assigned.

• Prepare menu items according to Ace Hotel high quality standards and recipes as established by Executive Chef and Director of Food & Beverage.
• Alter menu items to accommodate guests’ dietary needs as requested.
• Communicate with co-workers when taking over and finishing each shift.
• Maintain assigned station throughout shift, ensure par levels of ingredients and equipment are available.
• Maintain prep work during shift.
• Work efficiently and multitask.
• Work as a member in a team of line cooks to effectively and efficiently prepare each dish.
• Keep station clean before, during, and while closing each shift.
• Use proper kitchen safety protocols in regards to food preparation (storage, transportation, preparation, etc.) and equipment usage.

Qualifications

ESSENTIAL QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Ability to satisfactorily communicate in verbal and written English with guests, management, and co-workers to their understanding.
• Prioritize and organize work assignments, have timely follow up and execution.
• Have superb time management skills.
• Maintain complete knowledge of all hotel services/features and hours of operation.
• Other language, mathematical, and reasoning abilities as outlined below.
• Ability to comply with physical demands as outlined below.
• Knowledge and understanding of Atelier & Ace Culture & initiatives
• Ability to compute basic mathematical calculations.
• Must be able to maintain a flexible work schedule.
• Prep and set your station and seek out additional projects or assist another cook with setting their station
• Have a desire to learn and talk about food and current culinary trends with fellow team members
• Be familiar with the following cooking techniques: braising, grilling, sauteing, searing, basic baking, pasta cookery, broiling, frying, blanching, sous-vide. Not afraid to ask for guidance or assistance when unsure
• Display the knowledge of proper food safety handling procedures and enact the
• Have the ability to perform basic knife skills and cuts after being shown the proper technique
• Be excellent at time management and utilization of time
• Be a part of the menu development process (i.e. taste dishes with the chefs while providing constructive feedback)
• Be able to read and understand recipes and common shorthand used in the kitchen
• Maintain an attitude of guests first, putting the needs or requests of the guests before personal beliefs
• Assist with all tasks related to the proper setup, function and breakdown of the kitchen (i.e. - dishwashing, putting away supplies, running trash, sweeping, mopping)
• Perform daily prep list at the conclusion of the shift for the following shift
• Ability to maintain a high volume of meals without compromising quality or timing
• Must be humble to ask for assistance when required

REQUIRED EDUCATION and/or EXPERIENCE
Culinary arts education preferred, high school diploma required. Minimum 2 years experience as a line cook in a similar environment required. Additional certifications (ServSafe, TiPS, etc.) preferred.

LANGUAGE, MATHEMATICAL, and REASONING ABILITIES
Candidate must meet the following cognitive abilities:

• Ability to understand guests’ service needs & requests.
• Ability to acknowledge guests’ requests in a polite manner.
• Ability to clearly communicate in verbal and written English (additional foreign languages are encouraged and preferred).
• Ability to apply logical thinking and understanding to carry out written and oral instructions.
• Ability to address and solve problems involving guest and operational issues.
• Ability to compute basic mathematical calculations.

PHYSICAL DEMANDS / WORK ENVIRONMENT
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. The performance of this position may occasionally require exposure to the manufacturing areas where under certain areas require the use of personal protective equipment such as safety glasses with side shields and mandatory hearing protection. Primary environment: ambient room temperatures, lighting and traditional equipment as found in a typical kitchen environment. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Sit, walk, and stand continuously.
• Lift / carry 25lbs (frequently) and 50lbs (occasionally)
• Bend, squat, crawl, and reach above shoulder level.
• Use dominate hand coordination for simple grasping, pushing/pulling, and fine manipulation.
• May be exposed to extreme temperatures, dust, dampness, height, and moving machinery.

We are an equal opportunity employer, committed to a diverse workforce.