sbe Corporate

SLS Brickell Hotel & Residences / Line Cook - Fi'lia by Michael Schwartz

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


SLS_Brick (VertCrest) disruptive logoLogo-Package_Black Brickell




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.



  • Complies with all portion sizes, quality standards, department rules, policies and procedures.
  • Identifies and selects cuts of meat, poultry, shellfish, fish, game or vegetables used for frying or sautéing.
  • Prepares foods for frying, sautéing, and cooking.
  • Prepares garnishes for dishes.
  • Fries, sautés, or otherwise cooks food items and prepares pan sauces as appropriate.
  • Plates menu items along with appropriate garnish.
  • Maintains a sanitary work station that meets Department of Health standards.
  • Selects and uses knives, hand tools, utensils and equipment to portion, cut, slice, dip, batter, bread, whip, beat, maintain holding temperature, fry, sauté, or otherwise produce food in their station.
  • Adheres to all company and department procedures, policies, expectations and quality standards.
  • Maintain a clean, organized and sanitary work station.
  • Other duties as assigned by Sous Chef and Chef de Cuisine






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



  • Two or more years cooking experience required in a restaurant of similar caliber.
  • Ability to work positively in a fast-paced, high volume 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.



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.





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