Head Savory Chef

Bonrue Bakery; Springville, Northern (UT, KY); Hybrid; USD 60,000 - 90,000; Full time

Benefits offered by this job

Competitive pay

Growth path

Full-time benefits

Medical benefits

Dental benefits

Vision benefits

Life insurance

Employee discounts

Job summary

Bonrue Bakery is seeking a Savory Chef to lead the savory production and guide a small kitchen team in a fast-paced setting.

You will oversee prep, station setup, execution, and finishing, ensuring quality, consistency, and creativity across all savory items. The role emphasizes leadership, training, and collaboration with pastry and FOH teams.

Qualifications

• 3–5+ years in savory kitchen, with at least 1 year in a leadership role.
• Able to lead by example in a fast-paced kitchen.
• Utah Food Handler’s Permit (or willing to obtain).

Responsibilities

• Lead the savory kitchen team during service and prep hours
• Prepare proteins, sauces, spreads, sandwiches, breakfast items, and seasonal offerings
• Execute dishes with speed, consistency, and visual appeal
• Train and support prep cooks and line team members
• Maintain prep sheets, production logs, and station checklists
• Ensure kitchen sanitation, organization, and cleanliness at all times
• Monitor food safety, temperature logs, and proper storage protocols
• Manage inventory of savory ingredients and coordinate with ordering team
• Collaborate with pastry and FOH teams to ensure smooth service flow
• Uphold Bonrue’s brand standards in plating, flavor, and guest presentation
• Assist in R&D of new savory items and limited-time offerings
• Support hiring, onboarding, and training of new savory cooks

Skills

Savory kitchen experience

Leadership ability

Clear communication

Job description

Lead the Line. Elevate the Flavor.

Now Hiring: Head Savory Chef | Bonrue Bakery

Who We Are

Bonrue Bakery is a chef-founded brand where precision meets passion. While we’re known for our laminated doughs and pastry excellence, our savory program is what rounds out the Bonrue experience—hearty, beautiful, and thoughtfully crafted.

We’re hiring a Savory Chef to lead the execution of our savory offerings. This role requires strong culinary technique, attention to detail, and the ability to lead a small team in a fast-paced, high-volume kitchen. From prep to plating, you’ll own the savory side of Bonrue with confidence and consistency.

The Role

As Savory Chef, you’ll oversee savory production, from prep and station setup to execution and finishing. You’ll lead the savory team, maintain a clean and efficient kitchen, and ensure Bonrue’s savory items meet our standards of quality, consistency, and creativity.

What You’ll Do

• Lead the savory kitchen team during service and prep hours
• Prepare proteins, sauces, spreads, sandwiches, breakfast items, and seasonal offerings
• Execute dishes with speed, consistency, and visual appeal
• Train and support prep cooks and line team members
• Maintain prep sheets, production logs, and station checklists
• Ensure kitchen sanitation, organization, and cleanliness at all times
• Monitor food safety, temperature logs, and proper storage protocols
• Manage inventory of savory ingredients and coordinate with ordering team
• Collaborate with pastry and FOH teams to ensure smooth service flow
• Uphold Bonrue’s brand standards in plating, flavor, and guest presentation
• Assist in R&D of new savory items and limited-time offerings
• Support hiring, onboarding, and training of new savory cooks

Who You Are

You might be the perfect fit if you:

• Have 3–5+ years of savory kitchen experience, with at least 1 year in a leadership role
• Thrive in fast-paced environments and know how to lead by example
• Can execute scratch-made items with precision and consistency
• Are a clear communicator and positive motivator
• Understand kitchen systems, prep organization, and labor flow
• Hold a valid Utah Food Handler’s Permit (or are willing to obtain)
• Have open availability for morning and evening shifts, including weekends

What We Offer

• Competitive pay
• Leadership growth path in culinary operations
• Full-time benefits: medical, dental, vision, life insurance
• Generous employee discounts
• Fast-paced, professional kitchen culture
• Support for certification, safety, and professional development

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