PM Line Cook

About the Role

At Urban Farmer Philadelphia, we celebrate the spirit of the city through locally sourced ingredients, sustainable practices, and a commitment to exceptional hospitality. As Philadelphia’s modern steakhouse, our menu highlights 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 supporting one another to deliver outstanding service. 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

• Ensure proper service from the front line through quality control, including training line cooks and maintaining sanitation standards.
• Verify all items against recipe cards, ensure use records are followed, and present food efficiently and with quality.
• Monitor line setup before meal functions to maximize efficiency during service.
• Maintain equipment and adhere to the kitchen’s “clean as you go” policy.
• Prepare food of consistent quality following recipe cards, production standards, and portion controls.
• Start food items prepared ahead of time, avoiding overproduction.
• Date all food containers, rotate stock per SOP, and ensure 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 potential shortages.
• Assist in stocking buffets and returning unused food to designated storage areas, covering and dating perishables.
• Help develop plans to correct food cost issues, control waste, and manage usage per SOP.

Requirements

• High school education or equivalent.
• One to two years of experience in a related position, either with this company or another organization.
• Knowledge of cooking and kitchen practices to perform non-repetitive analytical work.

Physical Demands

• Regularly lift, push, pull, and carry items up to 70 lbs, including food cases and equipment (75% of the time).
• Periodic climbing required.
• Bending of the knees necessary when using 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 all day.
• Ability to hear equipment timers and communicate with staff.
• Ability to visually ensure food is prepared appropriately.
• Understand and follow verbal/written instructions and communicate effectively.

Work Environment

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