Savory Prep Cook — Fast-Paced Kitchen, Cross-Train

Harri; Leeds (UT); On-site; USD 17,000 - 22,000; Full time

Benefits offered by this job

Competitive hourly pay

Cross-training opportunities

Growth paths

Job summary

Bonrue Bakery is hiring a Savory Cook to support daily prep and production of our savory items. You’ll follow recipes with precision, manage your station, and help maintain speed and consistency for hundreds of guests each morning.

You should have 6 months to 2 years of kitchen or prep experience, be able to work mornings or evenings, lift up to 50 lbs, and hold a valid Food Handler’s Permit. Join a fast-paced, team-driven kitchen focused on quality and efficiency.

Qualifications

• 6 months–2 years of professional kitchen or prep experience.
• Open availability: must be able to work morning or evening shifts, with flexibility around days off (including weekends and holidays as needed).
• Follow recipes and instructions with care and speed.
• Reliable, efficient, and calm under pressure.
• Communicate well and enjoy working as part of a team.
• Care about consistency and quality—even in high-volume environments.
• Hold (or are willing to obtain) a valid Food Handler’s Permit.
• Can lift 50 lbs and work early mornings, weekends, or holidays as needed.

Responsibilities

• Prepare ingredients daily: chop, portion, marinate, label, and store
• Assist in cooking hot savory items like eggs, proteins, sauces, and spreads
• Follow detailed recipes and batch prep instructions
• Set up and break down prep and cooking stations efficiently
• Maintain a clean, organized, and sanitary work area
• Keep track of par levels and communicate low stock to leadership
• Support savory line cooks and baristas during peak service times
• Ensure proper food rotation and storage (FIFO method)
• Follow all food safety and health regulations consistently
• Assist with occasional seasonal or special menu prep

Job description

Bonrue Bakery is hiring a Savory Cook to support daily prep and production of our savory items. You’ll follow recipes with precision, manage your station, and help maintain speed and consistency for hundreds of guests each morning.

You should have 6 months to 2 years of kitchen or prep experience, be able to work mornings or evenings, lift up to 50 lbs, and hold a valid Food Handler’s Permit. Join a fast-paced, team-driven kitchen focused on quality and efficiency.