The Prep Cooks is responsible for receiving, storing and preparing raw ingredients and transform them into appropriate ingredients using specific and exacting guidelines and recipes, to be used by the line cooks and Chefs.  The preparation occurs at the direction and supervision of the Sous Chefs and Executive Chef.

Salary range: $21/hour - $23/hour

• Receive all food deliveries with the supervision of the Sous Chef or Executive Chef ensuring for accuracy with invoice 
• Break down all boxes and packaging materials. Properly dispose and recycle items
• Properly store all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler.
• Begin each shift by referring to the daily prep sheet (to be filled out by previous shift sous chef) and confer with the Chef on duty as to the best strategy to prep food items.
• Use appropriate sized pots, pans, storage and other equipment to fit each task specifically.
• Properly place and organize used and soiled equipment in the appropriate area of the dishwashing station, (pots in the pot sink…dishes stacked at the dish machine).
• Inform Sous Chefs or Executive Chef of any irregularities, abnormalities or spoilage of product you are working with, as well as any products that are low inventory.
• Use of standardized recipes is required until a mastery of recipe is achieved. 
• Heat items for service to appropriate temperatures for service.
• Cool items following food safety guidelines.
• Produce appropriate amount of prepped items according to the anticipated level of business. Confer with the Sous Chefs or Executive Chef to determine specific quantities for each shift.
• Properly label and date all finished items by using a marker and masking tape.
• Store finished items in the properly designated area of the walk-in, cooler dry storage or other appropriate storage area.
• Inform Sous Chefs or Executive if any task is not completed or remains unfinished at the end of the shift
• Perform any reasonable task that your manager asks of you
• Do what ever is necessary to take care of the guest – and make them a return guest
• Take great pride in producing high quality work
• Assist Sous Chefs of Executive Chefs with special projects or banquet functions that may arise
• Assist with plating of banquets and catering
• Provide prep assistance to the line cooks as needed

Flexibility. This is a demanding business and we look for flexibility with work days and hours, but it’s also a lot of fun!

Experience. Bring two years of culinary training or related kitchen experience.

Knowledge. Quality knowledge of food safety, sanitation, food products, and food service equipment.

People Person. The best part about food is enjoying it with others. A qualified applicant is a “people person” who is flexible with their schedule, loves to cook, and knows a thing or two about kitchen safety and cleanliness.

Ideal candidate has 1 year experience and available evenings/nights, weekends and holidays

We offer a competitive benefit package for full-time, regular team members that includes: group medical, dental, vision, life, and disability benefits, as well as participation in a pre-tax flexible benefit plan for healthcare and dependent care reimbursement and an employee assistance program. We also offer paid time off/sick time and are proud to offer participation in a 401(k) plan with a company match! 

#Magnolia