Work Where You Belong…
Are you an outgoing, fun, and hard-working individual that thrives in a fast-paced and diverse environment? We pride ourselves in our unparalleled service to our guests and we strive to hire experts in hospitality. Come join our team of hospitality professionals!
Urban Farmer Steakhouse is a chef-driven seasonal steakhouse in lower-downtown Denver that emphasizes sustainable practices, locally-sourced ingredients, and ethically raised meats. Urban Farmer is a family of restaurants with locations in Portland, Cleveland and Philadelphia, with its newest addition in Denver. Executive Chef Chris Starkus, inspired by America's European ancestry, unites ingredients grown on-site with those harvested from closely regarded purveyors to offer rustic brunch, lunch, and dinner preparations with bold, straightforward flavors. The Urban Farmer backdrop is warm and elegant, yet quaint and rustic, visually telling the life-story of the hardworking, country farmer who marries the cosmopolitan art collector. Urban Farmer Denver is described as “rural chic“, and prides itself in taking a re-imagined and modern approach to a typical white-tablecloth New York steakhouse for the more casual Denver demographic.
Benefits for full-time team members include:
- Free RTD EcoPass
- Medical, Dental, and Vision Insurance options
- 401K with company matching
- Paid time off accruals
- Discounted monthly membership to The Oxford Club, Fitness & Lifestyle
- Discounts on Sage Hospitality hotels and restaurants
PM Line Cook
Urban Farmer Denver
We are proud to be an EEO/AA employer M/F/Disabled/Veterans. We maintain a drug-free workplace and perform pre-employment substance abuse testing.
To ensure proper service from the front line through quality control, training of line cooks and ensure proper sanitation levels.
Dealing with Ambiguity
Can effectively cope with change; can shift gears comfortably; can decide and act without having the total picture; isn't upset when things are up in the air; doesn't have to finish things before moving on; can comfortably handle risk and uncertainty.
Genuinely cares about people; is concerned about their work and non-work problems; is available and ready to help; is sympathetic to the plight of others not as fortunate; demonstrates real empathy with the joys and pain of others.
Is cool under pressure; does not become defensive or irritated when times are tough; is considered mature; can be counted on to hold things together during tough times; can handle stress; is not knocked off balance by the unexpected; doesn't show frustration when resisted or blocked; is a settling influence in a crisis.
Relates well to all kinds of people – up, down, and sideways, inside and outside the organization; builds appropriate rapport; builds constructive and effective relationships; uses diplomacy and tact; can defuse even high-tension situations comfortably.
Requires an ability to work as a team member and an ability to communicate with kitchen staff.
Knowledge of cooking and the practices and procedures of a kitchen in order to perform non-repetitive analytical work.
Lifting, pushing, pulling and carrying: Position regularly involves lifting food cases and metros weighing up to 70 lbs. Items include food, small equipment -75% of the time. Periodic climbing required. Bending of the knees does become necessary when using the lower oven for cooking, 5-10 times a day. Mobility -full range of mobility and the ability to travel 30-50 feet on a regular basis throughout the day. Continuous standing -during preparation, during service hours or during expediting, usually all day. Must have moderate hearing to hear equipment timers and communicate with other staff. Must have excellent vision to see that product is prepared appropriately. Must have moderate comprehension and literacy to read use records and all special requests. Lifting, pushing, pulling and carrying.
High school education or equivalent.
Experience required by position is from one to two full years of employment in a related position with this company or other organization(s).
Chemicals/Agents: grease strip, bleach, grease cutter, Lime Away.
Protective Clothing: hair restraint/hat, gloves, apron, safety shoes - approximately 100% of 8 hour shift.
Deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, flat top grill.
Inside 95% of 8 hours. Going in the freezer temperatures can be -10 degrees. On the front line, temperatures can be over 100 degrees.
Area of Interest:
Full Time - Regular
1800 17th Street