Prep Cook (Flexible Availability, Bleecker St.)

Magnolia Operating•New York, NY

About The Position

The Prep Cook prepares and bakes menu items according to recipes, production requirements, and Magnolia Bakery quality standards. The role supports a safe and sanitary food-service environment while upholding the bakery’s brand integrity and quality. Prep work includes preparing dessert components and ingredients, keeping the prep area stocked and clean, and monitoring inventory and progress throughout the shift. When assigned prep tasks are complete, the Prep Cook assists other back-of-house staff as needed.

Requirements

High-energy, positive approach and ability to work with a diverse group of people.
Follow policies and procedures.
Take direction well, work promptly, and ask questions when needed.
Understand the expectations and boundaries of the role.
Organized with good time-management skills.
Ability to stand and walk for 3–5 hours without a rest break.
Ability to occasionally lift and carry moderate to heavy loads, bend, and reach overhead.
Manual dexterity to use and operate necessary equipment.

Responsibilities

Prepare dessert items and baked goods according to production requirements, standard recipes, and Magnolia Bakery quality standards.
Prepare food items ahead of time, date food containers, and report out-of-stock items or possible shortages to the Kitchen Manager.
Follow safe food-handling practices and safety procedures when using equipment and cleaning supplies.
Operate and monitor equipment, including mixers, choppers, and meat slicers, and sanitize the work area during and after use.
Complete the prep cook list assigned by the Production Manager and/or Production Supervisor.
Assemble ingredients; measure, weigh, portion, and label them according to guidelines.
Prepare items including buttercream icing, chocolate icing, banana pudding, red velvet icing, cream cheese icings, cheesecakes, shredded carrots, chopped and toasted nuts, and ingredients for crisps and pies.
Stock the prep cook area with the goods and supplies needed for the shift.
Clean the prep cook area, including walls, tables, mixers, and floors.
Stock goods for the next prep cook shift, particularly butter that needs time to soften.
Monitor icing and filling inventory and replenish stock as needed.
Keep the Production Manager or Floor Supervisor informed about progress and low or depleted stock.
When prep tasks are complete, assist back-of-house staff with tasks such as removing cupcakes from pans, wrapping cupcakes, stocking or cleaning the baker’s refrigerator, and helping porters and cake icers.