Line Cook

Overview

Position Starting Rate $20.00-$22.00/hour DOE
Job Close Date February 14, 2026 or until filled

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. 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.

Do you crave a career where you can deliver delectable experiences paired with thoughtful and caring service?
Apply today!

• Complementary RTD Eco Pass
• Medical, dental, & vision insurance
• Health savings and flexible spending accounts
• Basic Life and AD&D insurance
• Paid time off for vacation, sick time, and holidays
• Eligible to participate in the Company’s 401(k) program with employer matching
• Employee Assistance Program
• Tuition Reimbursement
• Great discounts on Hotels, Restaurants, and much more
• Eligible to participate in the Employee Referral Bonus Program. Up to $1,000 per referral.

• To ensure proper service from the front line through quality control, training of line cooks and ensure proper sanitation levels.
• 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.
• Monitor the line set up prior to all meal functions to ensure maximum efficiency during meal periods.
• Monitor the equipment maintenance and kitchen "clean as you go" policy to ensure strict adherence.
• 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.

• Education/Formal Training
  High school education or equivalent.
• Experience
  Experience required by position is from one to two full years of employment in a related position with this company or other organization(s).
• Knowledge/Skills
  Knowledge of cooking and the practices and procedures of a kitchen in order to perform non-repetitive analytical work.

• Lifting, pushing, pulling and carrying up to 70 lbs; regular movement of food cases and equipment.
• Periodic climbing; bending as needed when using lower ovens (5-10 times a day).
• Full mobility and ability to travel 30-50 feet regularly; continuous standing during preparation/service/expediting.
• Must be able to hear timers and communicate with staff; must be able to see that product is prepared appropriately.
• Must be able to understand and follow verbal/written instructions and communicate effectively.

Inside ~95% of 8 hours. Freezer temperatures can be
-10 degrees. Front line temperatures can exceed 100 degrees.