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. Just as Urban Farmer achieved in both Portland and Cleveland, the 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 and 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 between 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, Urban Farmer Philadelphia is the third evolution of the modern farm-to-table concept introduced by Sage Restaurant Group 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 guests 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 Sous Chef to join our amazing team!
Urban Farmer Philadelphia
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.
Manage the kitchen staff in the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. Responsible for managing the daily operations of the kitchen. Monitors food and labor costs. Assists Executive Chef in creating and implementing menu and production changes.
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.
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.
Building Effective Teams
Blends people into teams when needed; creates strong morale and spirit in his/her team; shares wins and successes; fosters open dialogue; lets people finish and be responsible for their work; defines success in terms of the whole team; creates a feeling of belonging in the team.
Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management. Requires oral and written communication skills.
Requires moderate hearing to communicate with employees and to hear machinery for safety reasons. Requires excellent vision for safety reasons. Requires moderate speech communications to communicate with other employees. Requires excellent comprehension and literacy to be able to read and write as well as analyze to fulfill budget.
Lifting, pushing, pulling and carrying: All of these functions are essential primarily because of the heavy production associated with Banquets. Items include food, small equipment -75% of the time. 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.
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).