Prep Cook — Flexible Schedule & Growth Opportunities

Parry's Sliceria & Taps | Parker; Englewood (CO); On-site; USD 18,000 - 28,000; Part time

Benefits offered by this job

Flexible scheduling

Ongoing training and career growth

Discounted meals (50% off!)

401(k) with company match

Health benefits, including medical, as

Job summary

Parry's Pizzeria & Taphouse in Parker, CO is seeking a part-time Prep Cook to support our original restaurant, roughly 20-25 hours per week. Duties include ingredient prep, kitchen organization, and ensuring food quality and safety standards.

Responsibilities cover following recipes, portion control, labeling and storage, maintaining a clean BOH environment, and clear communication with Kitchen Managers and team members. Nights and weekends may be required.

Qualifications

• Be able to work nights and weekends.
• Excellent attention to detail and organization.
• Able to follow recipes and prep standards consistently.
• Comfortable standing for extended periods.
• Able to lift up to 20 lbs.
• Reliable, professional, and team-oriented demeanor.
• Willingness to learn and apply coaching in real time.

Responsibilities

• Prepare ingredients by following recipes, prep sheets, and standards.
• Manage time efficiently to complete prep.
• Ensure correct portions, flavors, and presentation.
• Label, date, and store foods properly.
• Keep kitchen clean and organized during shift.
• Wash dishes, sanitize surfaces, and manage waste.
• Follow safety and sanitation practices.
• Communicate with Kitchen Managers and BOH teammates daily.

Skills

Attention to detail

Time management

Follow recipes

Standing for long periods

Lift up to 20 lbs

Reliable and team-oriented

Willingness to learn

Job description

Parry's Pizzeria & Taphouse in Parker, CO is seeking a part-time Prep Cook to support our original restaurant, roughly 20-25 hours per week. Duties include ingredient prep, kitchen organization, and ensuring food quality and safety standards.

Responsibilities cover following recipes, portion control, labeling and storage, maintaining a clean BOH environment, and clear communication with Kitchen Managers and team members. Nights and weekends may be required.