Prep Cook- AM

Sage Hospitality•Philadelphia, PA

2d•Onsite

About The Position

At Urban Farmer Philadelphia, everything we do celebrates the spirit of the city we call home. 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. Nine floors above the city, Assembly Rooftop Lounge offers one of Philadelphia’s most exciting views. Overlooking Logan Square and the Benjamin Franklin Parkway to the Philadelphia Museum of Art, this stylish rooftop pairs panoramic scenery with sparkling cocktails, champagne, and a lively, city-chic atmosphere. 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. This role is responsible for preparing food items in accordance with production requirements and quality standards while maintaining a safe sanitary work environment.

Requirements

High school education or equivalent experience.
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.

Responsibilities

Complete opening and closing checklists.
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, sauté 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.
Attends all scheduled employee meetings and brings suggestions for improvement.
Promptly reports equipment and food quality problems to chef on duty.
Inform chef on duty immediately of product shortages.
Uses our Standard Recipe Card for preparing all products. Do not rely on the memory of yourself or other employees.
Performs other related duties as assigned by the chef or manager-on-duty.
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.
Answer, report and follow executive or sous chef’s instructions.
Clean up station and take care of leftover food.
Comply with nutrition and sanitation regulations and safety standards.
Report any safety issues to the chef on duty.
Maintain a positive and professional approach with coworkers and customers.