AM Line Cook

About Urban Farmer

At Urban Farmer Philadelphia, everything we do celebrates the spirit of the city we call home. From the warm, modern-rustic design to the locally sourced ingredients on every plate, our restaurant reflects the energy and flavor of Philadelphia. As the city’s modern steakhouse, our menu highlights sustainable ingredients, simple preparations, and strong partnerships with local farms, ranches, and fisheries. Behind the bar, you’ll find Pennsylvania craft beers, cocktails made with local spirits, and a vibrant wine program featuring regional vineyards.

Nine floors above the city, Assembly Rooftop Lounge offers one of Philadelphia’s most exciting views. Overlooking Logan Square and the Benjamin Franklin Parkway to the Philadelphia Museum of Art, this stylish rooftop pairs panoramic scenery with sparkling cocktails, champagne, and a lively, city-chic atmosphere. Our associates bring these experiences to life by anticipating guest needs, creating memorable moments, and supporting one another to deliver exceptional hospitality. If you have a passion for great service, a “make it happen” mindset, and enjoy creating experiences people remember, Urban Farmer Restaurant & Assembly Rooftop Lounge may be the perfect place for you.

Responsibilities

• Ensure proper service from the front line through quality control and training of line cooks.
• Check all items against recipe cards, verify use records for all items served, and ensure food is presented efficiently and with quality.
• Monitor line setup prior to all meal functions to ensure maximum efficiency during meal periods.
• Oversee equipment maintenance and adherence to the kitchen "clean as you go" policy.
• Prepare food of consistent quality following recipe cards, production, and portion standards as per server dupes.
• Start food items prepared ahead of time, ensuring not to exceed estimated needs.
• Date all food containers and rotate per SOP, ensuring perishables are kept at proper temperatures.
• Check pars for shift use, determine necessary preparation, freezer pull, and line setup.
• Note any out-of-stock items or possible shortages.
• Assist in keeping the buffet stocked.
• Return unused food items to designated storage areas, covering and dating all perishables.
• Assist in setting up plans and actions to correct food cost problems, control food waste, loss, and usage per SOP.

Requirements

• High school education or equivalent.
• One to two full years of employment in a related position with this company or other organization(s).
• Knowledge of cooking and kitchen practices to perform non-repetitive analytical work.

Physical Demands

• Lifting, pushing, pulling, and carrying: Regularly lift food cases and metros weighing up to 70 lbs (75% of the time).
• Periodic climbing required.
• Bending of the knees necessary when using the lower oven for cooking (5-10 times a day).
• Full range of mobility and ability to travel 30-50 feet regularly throughout the day.
• Continuous standing during preparation, service hours, or expediting (usually all day).
• Ability to hear equipment timers and communicate with staff.
• Ability to see that product is prepared appropriately.
• Understand and follow verbal/written instructions and communicate both verbally and in writing.

Work Environment

Inside 95% of an 8-hour shift. Freezer temperatures can reach -10 degrees, while front-line temperatures can exceed 100 degrees.