Fi’lia by Michael Schwartz features honest Italian food highlighting fresh ingredients from the wood grill and hearth, handmade breads and pasta, and a signature tableside Caesar salad. The restaurant celebrates the essence of a Chef Schwartz dining experience – a fresh and pure approach to food and drink served in an unpretentious setting.
This position is responsible for ensuring the highest quality food is served at all times. The Line Cook handles all aspects of their assigned cooking station – sets up, stock product, cook, and presents dishes according to sbe standards, recipes, cleans, sanitizes and maintains equipment, utensils and tools.
Any combination of education, training or experience that provides the required knowledge, skills and abilities. High school diploma required. Culinary or Apprenticeship program preferred.
LICENSES OR CERTIFICATES:
Food Handler Certification
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job.
The employee is occasionally required sit, stand, reach, lift, bend, kneel, stoop, climb, push and pull items weighing 50 pounds or less. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures.
All Team Members must maintain a neat, clean and well-groomed appearance (specific standards available).
Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.
Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required.
Upon employment, all employees are required to fully comply with sbe rules and regulations for the safe and effective operation of the hotel’s facilities. Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.