Josephine Estelle Line Cook

Job 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 lead 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. They are also responsible to take charge of the line in the absence of a chef or sous chef.
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, Chef de Cuisine. Sous 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.
A lead line cook will be responsible for all tasks regarding their individual department, if no sous chef is present they will assume the sous chef position.
There are four departments in the kitchen, banquets, appetizers/pastry, hot line and prep. The lead line cook assumes responsibility for the department they are assigned to on a daily basis.
Department responsibilities include line checks, set up, overall cleanliness, and light managerial duties of the cooks in that department working alongside you
The job can also be titled chef de partie and performs the role of chef de partie in a traditional french brigade system
You may be asked to perform light administrative duties when assigned but will not have any participation in the hiring and firing of new and potential employees.