Prep Cook

Prep Cook Position

Mayan Cafe is a space that encourages creativity, expertise and skill as well as a sense of curiosity about our food and processes. We have created a safe and predictable work environment within which every person is treated equally and with respect. We ask that each person working with us actively contributes to this by maintaining that same respect for all of their co-workers.

KEY RESPONSIBILITIES

• Prep all sauces, meats, tortillas & empanadas with excellent flavor, cooking techniques & consistency.

• Work & communicate as a good team member in our shared kitchen space with all restaurant co-workers as well as our catering team.

• Follow all health dept regulations.

PREVIOUS EXPERIENCE/REQUIREMENTS

• This person must have foundational understanding of cooking techniques & methods (ie. julienned jicama, diced tomatoes, minced garlic) as well as common Latin flavors (ie. mole sauce)

• This person must have at least one year of cook experience in a demanding kitchen environment where food is made from scratch.

• Past food prep experience is required as well as good knife skills. You can use your own knife if you have one that you prefer more the ones we have.

• An understanding of how to create and balance flavor

• Attention to detail

• Good communication skills

• Willingness to learn our food, techniques and ways of working

• Strong work ethic and a desire to work hard in a sometimes hot environment (the summer)

• This position uses one phone app – one for staff scheduling & company-wide communication (sling). You must be able to download and use the app.

PREP COOK RESPONSBILITIES
HOURS/SCHEDULE

• HOURS: Work approximately 30-35 hours a week, depending upon how busy the restaurant is.

• SCHEDULE: You will manage your own schedule in this role. However, you need to coordinate with the other cooks and catering team regarding the best times to be in the kitchen. Additionally, you will need to adjust your schedule according to when we are low on things. The goal is rarely, if ever, to be out of sauces, meats or tortillas. This person will have a key to the restaurant and an alarm code.

PREPPING/COOKING

• MENU ITEMS: This person is responsible for prepping all sauces, meats and tortillas used on the menu.

• RECIPES: Use the recipes we have to create delicious, balanced sauces and meats. The list of ingredients or cooking techniques may change from time to time, so please be sure to adjust when needed. Be open to feedback and suggestions from owners, managers and staff with good palettes. Understand how flavor is created and affected. For example, if the jalapeño peppers are larger than usual or spicier than normal, know how to balance the jalapeño sauce in both cases.

• PREP LIST: When first starting, Bruce, Willy or a sous chef will make the prep list. Once this prep person understands basically how much we use of each item in a week, they can make their own prep list by looking at what we have left and estimating how much we will go through. Be sure to include the catering team’s needs as you decide to what quantity to prep.

• TIME MANAGEMENT: Know how to organize your prep list each day. We may need some of the items you’re prepping by 5pm that day, so be knowledgeable on how long each item takes to prep so you can start things in the right order and ensure they are ready when we need them.

• COOKING TECHNIQUES: We will tell and show you how to prepare all the items you’re responsible for. There is often more than one good way to make a sauce. So, if you have a question about the best way to execute a recipe or if you have a new idea on another way to make it, please ask or talk with Bruce and our sous chefs about it.

• CREATIVITY: Our chef, Bruce, is the main person who creates new menu items. The creativity that is consistently available in this position is mainly focused on adjusting the recipes based on changes in ingredients. If you have a strong desire to work creatively, there are some opportunities to participate in creating specials or new dishes from time to time. Please communicate with Bruce & Anne your need for creativity.

• CLEANING/BREAKDOWN: This position is responsible for cleaning up the prep area after you’re done prepping. This includes: putting everything on the correct shelves in the walk-in and dry goods shelves, wiping down all tables and flat surfaces with hot, soapy water, labeling and dating all items prepped that day, sweeping the back room & taking out trash.

• SHARED KITCHEN SPACE: Our kitchen is used by both our catering team and our restaurant team. This means that the catering prep team is often in the space in the mornings as well as into the afternoon and evening, depending on when events are. Please be conscious not to take up too much space as you prep and be polite with all cooks that work with you. It’s important to clean as you go along. The walk-in fridge is used by both teams. The shelf immediately to the right when you open the door is for the catering team only. The walk-in freezer is used more so by the catering team. Please be sure to communicate well with all cooks and label everything clearly to ensure good organization.

COMMUNICATION

• WITH BRUCE: Work with Bruce to be sure you have proper inventory needed to prep each shift that you’re here.

• WITH OTHER KITCHEN MANAGERS & STAFF: Be a direct and intentional communicator with everyone in the kitchen. If you need meat thawed out overnight, be sure to communicate that with whoever is managing the kitchen that evening. If you are prepping an item that’s needed the same day for service, be in communication with the cook that needs this so they know when it will be ready.

TEAMWORK

• We ask that you are willing and able to work as a team player. This means you help out when asked and also offer to help your coworkers when you have downtime. (ie. help dishwasher with pots and pans if he/she has a ton built up at the beginning of a shift)

• Many members of our team have worked with us for long periods of time. As such, we believe in everyone sharing suggestions and ideas for how the job can be done better/more efficiently/differently amongst all members of the team. So, we ask that everyone is willing to hear and consider suggestions from other staff besides just the managers.

• We strive to create a positive work atmosphere and ask that you contribute to that in your own way. We understand that everyone has bad days, so we have built a supportive environment that allows you to feel that and then set it aside and work hard together as a team.

HEALTH DEPT REGULATIONS

• Use the list of health dept regulations as you’re working in the kitchen.

PAY & BENEFITS

• PAY: Starting pay is $17-$19 per hour based on previous experience.

• PAID VACATION: After 6 months of employment, you will receive 20 hours of vacation pay. You must give us 30 day’s notice to use them so we can cover your shifts.

• ANNUAL REVIEW: After 1 full year of employment, we will do a performance review based on the handbook and these expectations listed above and you will receive a raise based on the score from your review.

• RETIREMENT PLAN: We have a company 401k retirement account where we will match up to 4% of your contributions. You are immediately vested and eligible to participate once you are hired.

Pay: $17.00 - $19.00 per hour

Benefits:

• 401(k)
• 401(k) matching
• Employee discount
• Paid time off
• Paid training

Shift availability:

• Night Shift (Preferred)

Ability to Commute:

• Louisville, KY 40206 (Required)

Work Location: In person