sbe Corporate

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

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

    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 accurately and efficiently preparing all pizzas and calzones, and house-made bread. Prepare and portion food products prior to cooking. Perform other duties in the areas of food and final plate preparation, including plating and garnishing cooked items and preparing appropriate garnishes.


    • Assumes 100% responsibility for quality of food products served.
    • Maintain sanitation, health, and safety standards in work areas.
    • Clean food preparation areas, cooking surfaces, and utensils.
    • Operate large-volume cooking equipment such as dough mixer, pizza oven.
    • Prepare specialty foods such as pizzas, bread sticks, following specific methods that require short preparation time.
    • Verify that prepared food meets requirements for quality and quantity.
    • Read food tickets and prepare food according the instructions.
    • Prepare dough following recipe.
    • Measure ingredients required for specific food items being prepared.
    • Clean, stock, and restock workstations.
    • Make sure all of the daily prep is dated, rotated, and completed for each shift.
    • Know and comply consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
    • Stock and maintain sufficient levels of food products at pizza station to assure a smooth service period.
    • Maintain a clean and sanitary work station area.
    • Assists in food prep assignments during off-peak periods as needed.
    • Close the pizza station properly by following the closing checklist. Assist others in closing the kitchen.
    • Attend all scheduled employee meetings and brings suggestions for improvement.
    • Performs other related duties as assigned by the Sous Chef and Chef de Cuisine.





    Any combination of education, training or experience that provides the required knowledge, skills and abilities. 



    Food Handler Certification



    • A minimum of 1 year experience in kitchen preparation and cooking in a restaurant of similar caliber.
    • Ability to work positively in a fast-paced and high volume environment.
    • Ability to work effectively within a team.
    • Must be able to work quickly in a confined area and stand for extended periods of time.
    • 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.
    • Excellent working knowledge of accepted standards of sanitation.
    • Knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, steamers, kettles, etc.
    • Ability to read, write, speak and understand the English language in order to complete requisitions read recipes and communicates with other associates.
    • Be able to reach, bend, stoop and frequently lift up to 40 pounds.
    • Be able to work in a standing position for long periods of time (up to 8 hours).
    • Must be able to follow printed recipes and plate specifications



    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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