Brunch & Prep Cook

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    "url": "https://careers-sagehospitality.icims.com/jobs/32171/brunch-%26-prep-cook/job",
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    "title": "Brunch & Prep Cook",
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    "datePosted": "2026-06-18T04:00:00.000Z",
    "description": "<h2>Why us?</h2>\n<p><strong>Position Rate: starting $20.00 - $22.00/hour</strong></p>\n<p><strong>*Please provide up to date resume**Must be able to work Weekends*</strong></p>\n<p><strong>Job Close Date: July 18, 2026 or until filled</strong></p>\n<p><strong> </strong></p>\n<p> </p>\n<p><strong>Urban Farmer Steakhouse</strong> 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. </p>\n<p>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. </p>\n<p>Do you crave a career where you can deliver delectable experiences paired with thoughtful and caring service? <strong>Apply today!</strong></p>\n<p> </p>\n<p><strong>A Rewarding Experience: </strong></p>\n<ul>\n <li>Complementary RTD EcoPass</li>\n <li>Medical, dental, & vision insurance</li>\n <li>Health savings and flexible spending accounts</li>\n <li>Basic Life and AD&D insurance</li>\n <li>Paid time off for vacation, sick time, and holidays</li>\n <li>Eligible to participate in the Company’s 401(k) program with employer matching</li>\n <li>Employee Assistance Program</li>\n <li>Tuition Reimbursement</li>\n <li>Great discounts on Hotels, Restaurants, and much more</li>\n <li>Eligible to participate in the Employee Referral Bonus Program. Up to $1,000 per referral.</li>\n</ul>\n<h2>Job Overview</h2>\n<p>To ensure proper service from the front line through quality control, training of line cooks and ensure proper sanitation levels.</p>\n<h2>Responsibilities</h2>\n<ul>\n <li>Check all items against the recipe cards, verify that use records are followed for all items served and that food is presented in an efficient, quality manner.</li>\n <li>Monitor the line set up prior to all meal functions to ensure maximum efficiency during meal periods.</li>\n <li>Monitor the equipment maintenance and kitchen \"clean as you go\" policy to ensure strict adherence.</li>\n <li>Prepare food of consistent quality following recipe cards and production and portion standards, per dupe from servers.</li>\n <li>Start food items that are prepared ahead of time, making sure not to prepare more than estimated needs.</li>\n <li>Date all food containers and rotate as per the SOP, making sure that all perishables are kept at proper temperatures.</li>\n <li>Check pars for shift use, determine necessary preparation, freezer pull and line set up.</li>\n <li>Note any out-of-stock items or possible shortages.</li>\n <li>Assist in keeping buffet stocked.</li>\n <li>Return all food items not used on next shift to designed storage areas, being sure to cover/date all perishables.</li>\n <li>Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per SOP.</li>\n <li>Prepare food of consistent quality following recipe cards and production and portion standards, per dupe from servers.</li>\n <li>Start food items that are prepared ahead of time, making sure not to prepare more than estimated needs.</li>\n <li>Date all food containers and rotate as per the SOP, making sure that all perishables are kept at proper temperatures.</li>\n <li>Check pars for shift use, determine necessary preparation, freezer pull and line set up.</li>\n <li>Note any out-of-stock items or possible shortages.</li>\n <li>Assist in keeping buffet stocked.</li>\n <li>Return all food items not used on next shift to designed storage areas, being sure to cover/date all perishables.</li>\n <li>Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per SOP.</li>\n</ul>\n<h2>Qualifications</h2>\n<p><strong>Education/Formal Training</strong></p>\n<p>High school education or equivalent.</p>\n<p> </p>\n<p><strong>Experience</strong></p>\n<p>Experience required by position is from one to two full years of employment in a related position with this company or other organization(s).</p>\n<p> </p>\n<p><strong>Knowledge/Skills</strong></p>\n<ul>\n <li>Knowledge of cooking and the practices and procedures of a kitchen in order to perform non-repetitive analytical work. </li>\n</ul>\n<p><strong>Physical Demands</strong></p>\n<p>The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.</p>\n<ul>\n <li>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.</li>\n <li>Periodic climbing required.</li>\n <li>Bending of the knees does become necessary when using the lower oven for cooking, 5-10 times a day.</li>\n <li>Mobility -full range of mobility and the ability to travel 30-50 feet on a regular basis throughout the day.</li>\n <li>Continuous standing -during preparation, during service hours or during expediting, usually all day.</li>\n <li>Must be able to hear equipment timers and communicate with other staff.</li>\n <li>Must be able to see that product is prepared appropriately. Lifting, pushing, pulling and carrying. </li>\n <li>Must be able to understand and follow verbal/written instructions and communicate both verbally and in writing.</li>\n</ul>\n<p><strong>Environment</strong></p>\n<p>Inside 95% of 8 hours. Going in the freezer temperatures can be -10 degrees. On the front line, temperatures can be over 100 degrees.</p>\n<h2>Salary</h2>USD $21.00 - USD $22.00 /Hr.",
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