Part-Time Kitchen Cook I

Sage Hospitality Group; Philadelphia (Philadelphia County); On-site; USD 19,000 - 30,000; Full time

Job summary

Urban Farmer Philadelphia, a Sage Hospitality Group property, is seeking a dedicated line cook to prepare food items in line with production requirements and quality standards while maintaining a safe, sanitary kitchen environment.

Responsibilities include timely dish preparation, proper storage and rotation of perishables, and cooperation with servers and staff to ensure guest satisfaction. The role emphasizes food cost control and adherence to SOPs in a fast-paced setting.

Qualifications

• High school education or equivalent experience.
• Minimum one year of food service or related work.
• Knowledge of cooking and the practices and procedures of a kitchen.
• Able to follow SOPs and safety guidelines.
• Must be able to lift up to 70 lbs.

Responsibilities

• Prepare food of consistent quality following recipe cards and production and portion standards, per dupe from servers.
• Start food items that are prepared ahead of time, making sure not to prepare more than estimated needs.
• Date all food containers and rotate as per the SOP, making sure that all perishables are kept at proper temperatures.
• Check pars for shift use, determine necessary preparation, freezer pull and line set up.
• Note any out-of-stock items or possible shortages.
• Assist in keeping buffet stocked.
• Return all food items not used on next shift to designed storage areas, being sure to cover/date all perishables.
• Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per SOP.

Skills

Cooking knowledge

Food safety awareness

Teamwork

Education

High school diploma or equivalent

Job description

Urban Farmer Philadelphia, a Sage Hospitality Group property, is seeking a dedicated line cook to prepare food items in line with production requirements and quality standards while maintaining a safe, sanitary kitchen environment.

Responsibilities include timely dish preparation, proper storage and rotation of perishables, and cooperation with servers and staff to ensure guest satisfaction. The role emphasizes food cost control and adherence to SOPs in a fast-paced setting.