Alder, an exciting restaurant from the acclaimed Alo Food Group (Alo, Aloette) and the industry game-changing Ace Hotel.
The hotel features a culinary program that’s as vibrant, inspired and culturally alive as the city around us. We’ve already got some of the city’s best culinary talent — now we just need you!
What we value most from our teammates is authenticity. Real people provide real great service, and do great work they’re proud of. We pride ourselves on the beautiful diversity and uniqueness of our team members, and their ability to forge community both as a team and with our guests.
Provide, prep and set up for meals.

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, leadership, 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.

REQUIRED EDUCATION and/or EXPERIENCE
Food Handlers Certificate required. Culinary Arts or hospitality management certification required, college education preferred. Previous experience in a kitchen is preferred. Knife skills preferred. Additional certifications are 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.

CORE FOCUS & ESSENTIAL RESPONSIBILITIES

Qualified candidates must be able to satisfactorily complete the following responsibilities. Other duties may be assigned.

• Order, receive and store culinary inventory
• Prepare food items using a quality predetermined method in a timely and consistent manner.
• Practice sanitation and safety daily to ensure total customer satisfaction.
• Cut, trim, bone and carve meats and poultry for cooking.
• Prepare (chop, dice, slice, etc.) fruits and vegetables for use in various recipes and food displays.
• Act as carver, garde-manger as required.
• Prevent the spoilage and contamination of foods by practicing proper sanitation and complying with hotel policy and health regulations.
• Cook and otherwise prepare foods according to recipes as established by the Executive Chef and Director of Food & Beverage.
• Rotate and place all food in clean storage containers, labeled and dated.
• Takes a proactive role in keeping all culinary areas in a clean and sanitary manner and kept within the cleanliness guidelines set forth by the local health authority and leadership team.

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, leadership, 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

The physical demands described here are representative of those that must be met 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 dominant hand coordination for simple grasping, pushing/pulling, and fine manipulation.
• May be exposed to extreme temperatures, dust, dampness, height, and moving machinery