Magnolia Bakery opened our first location on a quiet street corner in the heart of New York City’s West Village in 1996. From then to now, Magnolia Bakery has grown to become a globally famous, locally loved retail bakery and desserts brand. With locations in New York City, LA and Chicago, a nationwide e-commerce and wholesale business, international locations in the Middle East and Southeast Asia, and an emerging Grocery business in the US, Magnolia Bakery's whimsical spin on classic, American desserts is now in every neighborhood.

Role Overview

Provides baked goods and prepped items by preparing and baking menu items according to recipes and brand standards. They lead in maintaining a safe and sanitary food service environment while upholding the core SWEET Values and its mission of promoting brand integrity and quality.

Key Responsibilities

• Responsible for preparing dessert items in accordance with production requirements and Magnolia quality standards while maintaining a safe and sanitary work environment.
• Prepares desserts of consistent quality following recipes and production; start food items that are prepared ahead of time; date all food containers; note any out-of-stock times or possible shortages to the Kitchen Manager.
• Demonstrates safe food handling practices and follow safety procedures for using equipment and cleaning supplies.
• Operates and monitors proper functioning of equipment to include mixers and choppers and meat slicers; follow safety procedures for using equipment; sanitize work area during and after use.
• Completing prep cook list as made by Production Manager and/or Production Supervisor.
• Assemble ingredients to prepare foods according to standard recipes, measure, weight, portion and label according to guidelines.
• This list includes making butter cream icing, chocolate icing, banana pudding part 1, banana pudding, red velvet icing part 1, red velvet icing, all cream cheese icings, popping cheesecakes, shredding carrots, chopping and toasting all nuts, prepping ingredients for crisps and pies.
• Stocking prep cook area with all goods needed for their shift, butter, milk, Nilla wafers, bananas, coconut, nuts, storage containers, utensils, etc.
• Cleaning prep cook area including walls, tables, all mixers, sweeping and mopping floor.
• Stocking goods for the next prep cook shift, especially butter, so it has time to soften.
• Keeping an inventory of icings and fillings are needed and keeping them stocked as necessary.
• Keeping the Production Manager/Floor Supervisor aware of progress throughout the day, as well as bring to the Manager’s attention of any stock that we are running low or out of.
• If all tasks on list are completed, then the prep cook is responsible for helping all back of house staff. This includes, popping cupcakes from the pans, wrapping cupcakes, stocking/cleaning baker’s refrigerator, helping porters and cake icers as needed