Prep tables and cookline
Commercial convection ranges, gas griddles, 60-quart planetary mixers, and fourteen-gauge stainless steel prep tables built for heavy small-batch production.
Controlled cold storage
Dedicated walk-in cooler bays, sub-zero reach-in freezers, and dry pallet racking assigned per producer to ensure zero cross-contamination between shifts.
Certified warewashing bays
Three-compartment stainless sinks, high-temperature automatic sanitizers, power pre-rinse reels, and dedicated handwash stations meeting county standards.
Four steps to your prep shift
Application review
Production planning
Facility orientation
Shift scheduling
Submit your food handler card, business registration, and general liability insurance for operational review.
Review your weekly shift schedule, power requirements, and allocated cold storage footprint with management.
Complete an on-site walkthrough covering equipment operation, emergency gas shutoffs, and sanitizing routines.
Book prep hours on our shared operational calendar and begin production in a fully certified facility.
Inspected, licensed, and ready for work
Fully compliant with California Department of Public Health standards and Shasta County commercial food codes. Contact operations to tour the space.