Savory Prep Cook — Flexible Shifts & Growth Path

Harri; Leeds (UT); On-site; USD 21,000 - 28,000; Full time

Benefits offered by this job

Competitive hourly pay

Flexible scheduling

Cross-training opportunities

Growth paths into leadership roles

Supportive kitchen culture

Job summary

Bonrue Bakery is hiring a Savory Cook to support daily prep and production of our savory offerings. You will follow recipes, manage your station, and keep things moving so we serve hundreds of guests each morning with speed and consistency.

The role requires 6 months to 2 years of kitchen experience, flexibility for mornings/evenings and weekends, the ability to lift 50 lbs, and a valid Food Handler’s Permit.

Qualifications

• 6 months–2 years of professional kitchen or prep experience.
• Must be able to work mornings or evenings; weekend/holiday availability.
• Ability to follow recipes and maintain speed and accuracy.
• Reliable, efficient, and calm under pressure.
• Team player with good communication and quality focus.
• Hold or obtain a valid Food Handler’s Permit.
• Able to lift 50 lbs and work early mornings, weekends, or holidays.

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).
• Follow all food safety and health regulations.
• Assist with occasional seasonal or special menu prep.

Skills

Kitchen experience

Recipe following

Team player

Reliable

Communication

Lift 50 lbs

Job description

Bonrue Bakery is hiring a Savory Cook to support daily prep and production of our savory offerings. You will follow recipes, manage your station, and keep things moving so we serve hundreds of guests each morning with speed and consistency.

The role requires 6 months to 2 years of kitchen experience, flexibility for mornings/evenings and weekends, the ability to lift 50 lbs, and a valid Food Handler’s Permit.