Prep Cook

Are you passionate about working in a lively kitchen where every day offers a delicious challenge? Do you thrive in a fun, dynamic environment that values enthusiasm and teamwork?

Join Tia Juanita's Fish Camp, a beloved Southeast Texas restaurant known for its unique blend of Mexican and Cajun flavors. As a talented Prep Cook, you'll be part of a loving team that crafts mouthwatering dishes inspired by family traditions. This is your chance to grow your culinary skills while working in a welcoming atmosphere that feels like home.

• Prepare fresh ingredients to support our busy kitchen operations
• Maintain cleanliness and organization of prep stations
• Assist chefs with daily food preparation tasks
• Follow food safety and sanitation guidelines strictly

• Opportunity to learn authentic Mexican and Cajun cooking techniques
• Supportive and enthusiastic team environment
• Varied shifts including day, night, and weekends to fit your schedule
• Experience in a fast-paced, fun restaurant setting

• Motivated and detail-oriented with a passion for food
• Ability to work efficiently during busy shifts
• Friendly, cooperative, and eager to contribute to team success
• Willingness to work on-site with flexible availability

Location:

Beaumont 5555 Calder Ave, Beaumont, TX 77706, USA

About our
Restaurant
"If you're looking for a taste of Mexican food spiced up with Cajun cuisine, then you might find yourself ready to be seated with a big menu at the whimsical wood-paneled eatery known as Tia Juanita's Fish Camp.
The Southeast Texas restaurant chain started in April 2014 in Beaumont and was opened by Owner Ricky Martinez. The restaurant was named after his Tía Juanita — his Aunt Juanita. Martinez told The Enterprise that his Aunt Juanita was married to a disabled World War II Veteran who was shot in France. He remembers his uncle spent a lot of time fishing while his aunt spent a lot of time cooking fish.
The couple raised Martinez's mother in West Texas, which fostered the close relationship that cooked up between him and his aunt and uncle. Martinez was born in Stanford, where his aunt later lived. He eventually moved to East Texas before he ultimately moved Southeast about 15 years ago.
The move to Texas was prompted when he was recruited to be a general manager of a restaurant in 2007. Today, the restaurant that began with a name rooted in his family history continues to grow in popularity with the community in multiple locations..."