Cafeteria Cook Part- Time

About the Role

At Urban Farmer Philadelphia, we celebrate the spirit of the city through a warm, modern-rustic design and locally sourced ingredients. As Philadelphia’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, pairing panoramic scenery with sparkling cocktails and a lively atmosphere.

Our team brings these experiences to life by anticipating guest needs, creating memorable moments, and delivering exceptional hospitality. If you have a passion for great service, a “make it happen” mindset, and enjoy crafting unforgettable experiences, this role may be perfect for you.

Responsibilities

• Supervise cooks and cold prep associates in food production on the front line.
• Ensure all items adhere to recipe cards, use records, and presentation standards.
• Monitor line setup before meal functions to maximize efficiency during service.
• Enforce equipment maintenance and the kitchen’s “clean as you go” policy.
• Prepare food of consistent quality following recipe cards and portion standards.
• Start food items in advance, avoiding over-preparation based on estimated needs.
• Date all food containers and rotate per SOP, ensuring perishables are stored at proper temperatures.
• Check pars for shift use, determine prep needs, freezer pulls, and line setup.
• Note out-of-stock items or shortages and assist in keeping the buffet stocked.
• Return unused food to designated storage, covering and dating all perishables.
• Assist in correcting food cost issues, controlling waste, loss, and usage per SOP.

Requirements

• High school education or equivalent.
• One to two years of experience in a related position with this company or another organization.
• Ability to work as a team member and communicate effectively with kitchen staff.

Physical Demands

• Regularly lift, push, pull, and carry items up to 70 lbs (e.g., food cases, small equipment) — 75% of the time.
• Periodic climbing required (e.g., accessing lower ovens 5–10 times daily).
• Full range of mobility, including traveling 30–50 feet regularly throughout the day.
• Continuous standing during prep, service, or expediting, often for the entire shift.
• Moderate hearing to hear equipment timers and communicate with staff.
• Excellent vision to ensure proper food preparation.
• Moderate comprehension and literacy to read use records and special requests.

Work Environment

• 95% of the time spent indoors over an 8-hour shift.
• Exposure to freezer temperatures as low as -10°F.
• Front-line temperatures can exceed 100°F during service.