sbe Corporate

  • SLS Brickell Hotel & Residences/Bazaar Mar Line Cook

    Job Locations US-FL-Miami
    Req No.
    Job Requirements
  • Overview


    disruptive logoSLS_Brick (VertCrest) Bazaar_Mar_Logo_Color_SLS Brickell



    Bazaar Mar by José Andrés, is a ground-breaking new experience that lights up downtown Miami with a vibrant mix of sophisticated cuisine, playful indoor and outdoor lounge spaces. Highlights include sea snacks, an extensive raw bar, whole fish, Bazaar classics and carefully curated wines list in Philippe Starck's strikingly setting that transcends an ordinary event into a fête extraordinaire.

    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 recipes, cleans, sanitizes and maintains equipment, utensils and tools.  



    • Prepares all food items according to standard recipes and/or as specified on guest check to ensure consistency of product to the guest. Visually inspects, selects and uses only food items ideal cooking, in preparation of all menu items.

    • Checks and controls the proper storage of product, monitoring age and condition of all food items to rotate and maintain highest quality. Keeps all refrigeration equipment, storage and working areas clean and clutter free, complying with Health department regulations.

    • Prepares daily requisitions for supplies and food items for production.

    • Reads and employs math skills to follow recipes.





    Any combination of education, training or experience that provides the required knowledge, skills and abilities. High school diploma required. Culinary or Apprenticeship program preferred.



    Food Handler Certification



    • Five or more years cooking experience required. Prior resort and restaurant cooking experience preferred.

    • 3-5 years of recent experience relevant to this position.
    • Ability to work positively in a fast-paced environment.
    • Knowledge of weights, measurements, volume and cooking procedures.
    • Ability to work effectively within a team.
    • Must be able to work quickly in a confined area and stand for extended periods of time.
    • Must be able to work in a fast pace and high-volume environment
    • Understands and enforce federal, state, and local food sanitation regulations.
    • Must be able observant and quick to respond to various situations and requests while also multitasking and handling stressful situations.
    • Good working knowledge of the fundamentals of the broiler, sauté, fry, roast, moist heat and other cooking methods.
    • Good working knowledge of accepted standards of sanitation.

    • Knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, steamers, kettles, etc.

    • Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.

    • Ability to read, write, speak and understand the English language in order to complete requisitions read recipes and communicates with other associates.

    • Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 100 lbs. on continuous schedule.

    • Ability to stand and to work continuously in confined spaces.

    • Ability to perform duties within extreme temperature ranges.



    Frequency Key: Rare, Occasional, Frequent, Constant for lifting enter estimated lbs at 10, 25, 50, and 50+


    Physical Activity                                                       Frequency

    Sitting                                                                                  Rare

    Walking                                                                               Frequent

    Climbing stairs                                                                   Occasional

    Standing                                                                              Constant

    Crouching/Bending/Stooping                                         Occasional

    Reaching                                                                             Occasional

    Grasping                                                                             Frequent

    Pushing/Pulling                                                                 Occasional

    Near Vision                                                                        Constant

    Far Vision                                                                           Frequent

    Hearing                                                                              Constant

    Talking                                                                               Constant

    Smell                                                                                  Constant

    Taste                                                                                  Constant

    Lifting/Carrying (# lbs)                                                    Occasional – up to 50+lbs.

    Travel                                                                                 Rare



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