Now hiring Prep and Fry Cooks!

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. 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.
Prepare food items in accordance with production requirements and quality standards while maintaining a safe sanitary work environment.
Refer to Daily Prep List at the start of each shift for assigned duties.
Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
Understands and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
Portions food products prior to cooking according to standard portion sizes and recipe specifications.
Maintains a clean and sanitary work station area including tables, shelves, walls grills, broilers, fryers, pasta cookers, saut burners, convection oven, flat top range and refrigeration equipment.
Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.
Promptly reports equipment and food quality problems to chef on duty
Inform chef on duty immediately of product shortages.
Return all food items not used on next shift to designed storage areas, being sure to cover/date all perishables.
Date all food containers and rotate as per the BOH General Operating Procedures and Inventory SOPs, making sure that all perishables are kept at proper temperatures.
Clean up station and take care of leftover food
Comply with nutrition and sanitation regulations and safety standards
Maintain a positive and professional approach with coworkers and customers
Education/Formal Training
Minimum one-year food service or related work.
Requires an ability to work as a team member and an ability to communicate with kitchen staff.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Items include food, small equipment -75% of the time.
Mobility -full range of mobility and the ability to travel 30-50 feet on a regular basis throughout the day.
Must have moderate hearing to hear equipment timers and communicate with other staff.
Position regularly involves lifting food cases and metros weighing up to 70 lbs. Regularly moves all around kitchen.
Inside 100% of 8 hour shift. Sage Hospitality