sbe Corporate

  • SLS Brickell Hotel & Residences / Sous Chef - 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.

    As the right hand of the Chef de Cuisine, the Sous Chef must implement the standards and the culinary vision of the brand while following all directives of the Chef de Cuisine. The Sous Chef is a leader in the kitchen and a manager of the culinary program and is responsible for delivering the highest quality food and service at all times.


    • Ensure the highest levels of cleanliness and organization are maintained in the kitchen at all times, without exception. All sanitation and health department codes and company checklists must be followed at all times.
    • Ensure that kitchen is properly equipped and in good repair.
    • Ensure the proper execution of all recipes.
    • Ensure proper and timely execution of all food (accurate plating, hot food hot and cold food cold). All food served in the allotted time frame. Expedite service when necessary.
    • Conducts Line Checks and oversees the line check process for all shifts to ensure quality levels.
    • Oversee the sourcing of product. Ensure the purchase of the best quality ingredients, the proper spec and the right price.
    • Oversee the organization and cleanliness of all food and other kitchen storage areas
    • Follow all company policies and procedures for inventory controls
    • Lead by example, mentor and develop all culinary staff. 
    • Is a leader and is able to motivate staff members.
    • Must maintain a high level of integrity.
    • Is able to adapt in difficult situations, solve problems and make decisions when necessary.
    • Must have the ability to perform this job successfully, including each essential duty.
    • Must understand operation of all related equipment.
    • Must have a good understanding in all aspects of food cost control.
    • Must have Knowledge of fine dining presentation and service.
    • Must possess the ability to communicate via written and oral communication with the culinary team and customers alike.
    • Must have basic math skills and be capable of operating department specific software and applications.


    High school education or equivalent. Culinary or apprenticeship program preferred.
    Food Handler Certification required.
    • Relevant experience in a high quality, high volume, and multi-unit operations preferred. 
    • Two years supervisory experience preferred.
    • Knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP. 
    • Knowledge of all kitchen equipment operations. 
    • Ability to read, write, and understand English. 
    • Ability to perform basic/intermediate math skills. 
    • Ability to establish and maintain an effective working relationship with management, staff, and guests. 
    • Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions. 
    Typical Physical/Mental Demands:
     Requires mobility. Ability to grasp, lift, move, or push goods on cart/truck weighing a maximum of 100 pounds. Ability to work in confined spaces. Sense of smell, taste, touch, and sound. Eye/hand coordination and manual dexterity. Ability to distinguish letters, symbols, and colors. Normal vision and hearing range.


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