Sandwich Maker

Sandwich Maker

The food at Loretta's is personal. It draws from the owner's childhood, from her grandmother's kitchen, from the belief that what you put on a plate can carry real warmth to the person eating it. As a cook, you are the one making that happen — every sandwich, every plate, every order that leaves this kitchen has your hands on it. That matters.

You are responsible for all kitchen operations during your shift: preparing menu items to order, maintaining food safety standards, prepping on schedule, and keeping the kitchen clean and organized. The work is physical, it is fast, and it demands your full attention. Consistency is not a goal — it is the baseline. Every item should taste the same on a Tuesday afternoon as it does on a Saturday morning.

At Loretta's, we do not draw hard lines between stations. Sandwich & Savory Prep Cooks are cross-trained on barista and are expected to jump on the bar when the team needs it. This is not an add-on — it is part of the job. Cross-training on all stations is an expectation, not a favor. The floor runs on a team, and supporting your teammates without being asked is one of the clearest ways to practice the standard we hold here.

Deliberate warmth does not stop at the counter. It starts in this kitchen. The care you put into your prep, the way you manage your station, the way you communicate with your team and leave things for the next person — all of it feeds forward into the experience our guests have. Show up with intention, hold yourself to the standard, and take pride in the work.

Responsibilities:

• Prepare all menu items to order, including approved substitutions, with consistent quality — every plate should reflect the care behind it
• Maintain a clean, orderly, food-safe kitchen in compliance with PA Health Department regulations and Loretta's standards. This is non-negotiable
• Prep ingredients on a set schedule for the week, ensuring adequate supply for service. Do not wait to be told — own your prep list
• Receive and store deliveries properly, coordinating with the shift lead on delegation
• Support Kitchen Lead responsibilities when the Kitchen Lead is off — step up, keep the kitchen running, and hold the standard
• Monitor inventory and maintain PAR levels for raw ingredients and prepped items, following FIFO at all times. Waste is preventable
• Communicate end-of-shift status to the next cook, in person or via the whiteboard. Leave no one guessing what needs to be done
• Ensure all stations are properly set up, stocked, and in quality standing throughout service
• Cross-train on all stations, including barista. Jump on the bar when the team needs it — without hesitation and without being asked
• Run food to the dining area and package to-go orders as needed — presentation matters all the way to the guest
• Complete all checklists and deep cleaning tasks assigned to your shift. If it is on the list, it gets done
• Wash dishes, take out trash and recycling, and maintain cleanliness throughout the shift. There is no task beneath anyone in this kitchen

Physical Demands & Work Environment:

• Position is located in an active kitchen at Head House Square, Philadelphia
• Must be able to stand, walk, bend, kneel, and crouch for extended periods
• Ability to lift up to 40 lbs and push or pull lighter objects
• Requires close vision, distance vision, peripheral vision, and depth perception
• Moderate to high noise level during service
• Kitchen environment includes exposure to heat from ovens and stoves, and sharp objects including knives and scissors
• Reasonable accommodation will be provided for qualified individuals with disabilities

Compensation: Hourly (Based on Experience) plus tips

Benefits & Perks: Dining Discounts

Required Skills:

• Attention to Detail
• Time Management
• Teamwork
• Adaptability
• Communication Skills
• Problem Solving
• Organizational Skills
• Customer Service Orientation