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 Sous Chef is responsible for providing restaurant guests excellent food quality, consistency, reasonable prices, in an attractive environment, and with professional service. Responsibilities include managing the culinary functions to meet the food quality goals, meeting the company's financial goals, facilities maintenance, and personnel development objectives. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

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

• Assist the Executive Chef in providing consistent excellence in quality and presentation of all food to the guests.
• Maintain the standard of excellent quality; responsible for ongoing training and communicating these standards to the staff.
• Produce food on a timely basis and ensure that servers are well educated regarding the menu.
• Participate in service education through daily line-ups, quarterly menu meetings, and new server training programs.
• Assist the Executive Chef in training the kitchen staff to produce meals promptly in accordance with Ace standards.
• Assist the restaurant in meeting the financial targets while achieving the food quality and service objectives. If there are structural reasons that the financial goals cannot be met without sacrificing food quality of service, it is the Sous Chef's responsibility to help the Executive Chef identify the problems and bring them promptly to the attention of the General Manager.
• Maintain a high level of cleanliness in the kitchen facilities.
• Assist in supervising the daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, walk-in and downstairs prep area.
• Assist in filling any open positions with qualified internal or external candidates.
• Communicate with the kitchen staff, identifying developable personnel and providing the necessary training as positions open.
• Responsible for filling any open positions with candidates who are qualified and understand the standards of excellence required of them.

SUPPORTING FUNCTIONS
In addition to the core focus & responsibilities, the candidate is expected to complete the following duties:

• Attend hotel operational meetings as requested.
• Represent the executive chef in his/her absence.