PM Pastry Cook (2PM - 10PM)

Why us?Every aspect of Urban Farmer Philadelphia is thoughtfully tailored to the people who live, work and visit this Northeast city - from the look and feel of the restaurant to the locally - sourced offerings served. T he specific local personality is the driving force behind all creative and culinary details, giving it a style unique to Philadelphia. Urban Farmer''s menu emphasizes sustainable local ingredients, and authentic, straightforward preparations. Our rustic pantry is stocked with house - made, preserved an d pickled local produce which offers a homespun counterpoint to the refined ambiance. Our chefs build personal relationships with local farms, ranches and fisheries, bringing a taste of their dedication to the table and reaffirming the direct connection be tween land and plate. Beverage offerings reflect the variety of Pennsylvania beer selections, cocktails made with local craft spirits and an extensive wine program highlighting regional vineyards. Situated in the heart of Philadelphia, U rban Farmer Philade lphia is the modern farm - to - table concept introduced by Sage Restaurant Concept, Urban Farmer is committed to sustaining the region we live and eat in. Come taste Philadelphia''s Modern steakhouse. Our associates understand the needs and wants of our gue sts and can address them without hesitation. They create a personalized experience for each person who visits Urban Farmer Restaurant and support one another in doing so. If you have a passion for pleasing others, a get it done mentality, and are looking for an opportunity to make a difference every day by enriching the lives of others, Urban Farmer Restaurant may be for you. We are currently seeking a Pastry Cookt o join our amazing team! Job OverviewPrepare food items in accordance with production requirements and quality standards while maintaining a safe sanitary work environment.Responsibilities -Prepare food of consistent quality following recipe cards and production and portion standards. -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. -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.

Created: 2025-11-15