Brunch & Prep Cook

Sage Hospitality•Denver, CO

6d•$21 - $22•Onsite

About The Position

Urban Farmer Steakhouse is a chef-driven seasonal steakhouse in downtown Denver focused on sustainable practices, locally sourced ingredients, and ethically raised meats. The Brunch & Prep Cook helps ensure proper service from the front line through quality control, training line cooks, and maintaining proper sanitation levels. The position prepares food to recipe, production, and portion standards and supports efficient kitchen operations.

Requirements

High school education or equivalent.
One to two full years of employment in a related position with this company or another organization.
Knowledge of cooking and kitchen practices and procedures.
Must be able to work weekends.
Must be able to lift, push, pull, and carry items weighing up to 70 pounds; this is required about 75% of the time.
Periodic climbing is required.
Must be able to bend knees to use the lower oven 5–10 times a day.
Must have full range of mobility and be able to travel 30–50 feet regularly throughout the day.
Must be able to stand continuously during preparation, service, or expediting, usually all day.
Must be able to hear equipment timers, communicate with staff, see whether products are prepared appropriately, and understand and follow verbal and written instructions.

Responsibilities

Check food against recipe cards and verify that use records are followed and food is presented efficiently and to quality standards.
Monitor line setup before meal functions to support efficiency during service.
Monitor equipment maintenance and adherence to the kitchen’s “clean as you go” policy.
Prepare food according to recipe cards and production and portion standards, based on server orders.
Prepare items ahead of time without exceeding estimated needs.
Date and rotate food containers according to standard operating procedures and keep perishables at proper temperatures.
Check pars for shift use and determine preparation needs, freezer pulls, and line setup.
Note out-of-stock items and possible shortages.
Help keep the buffet stocked.
Return unused food items to designated storage areas for the next shift, covering and dating perishables.
Help develop and implement actions to address food-cost problems and control food waste, loss, and usage according to standard operating procedures.

Benefits

Complementary RTD EcoPass
Medical, dental, and vision insurance
Health savings and flexible spending accounts
Basic life and AD&D insurance
Paid time off for vacation, sick time, and holidays
Eligible to participate in the Company’s 401(k) program with employer matching
Employee Assistance Program
Tuition reimbursement
Discounts on hotels, restaurants, and more
Eligible to participate in the Employee Referral Bonus Program, with up to $1,000 per referral