Line Cook

Job Description

Job Description

Accurately and efficiently cook meats, fish, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates.

POSITION DETAILS

• Employment Type: Full-time
• Compensation: $18–$20 per hour, based on experience
• Schedule: Flexible daytime and evening availability; weekends, holidays and events required
• Location: On-site in SouthPark, Charlotte
• Reports To: Owner and designated Operations Lead

ABOUT GOURMAND

Gourmand Market is a boutique gourmet market, café, full bar, retail and gift shop, and event space in SouthPark. Guests come to us for coffee and pastries, dine-in and grab-and-go food, curated retail, wine and cocktails, catering, classes, tastings and community events. Because our concept is intentionally small and highly integrated, every employee learns the fundamentals of neighboring positions and communicates clearly across departments.

THE ROLE

Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment. Assumes 100% responsibility for quality of products served. Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures. Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period. Portions food products prior to cooking according to standard portion sizes and recipe specifications. Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment. Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating. Follows proper plate presentation and garnish set up for all dishes. Handles, stores and rotates all products properly. FORM HR-54 Assists in food prep assignments during off-peak periods as needed. FORM HR-54 Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen. Attends all scheduled employee meetings and brings suggestions for improvement. Performs other related duties as assigned by the Kitchen Manager or

KEY RESPONSIBILITIES

• Work the line and execute food consistently, efficiently and to presentation standards
• Plan and complete prep and production for restaurant, grab-and-go, deli, frozen, catering and events
• Maintain recipes, portion standards, labels, shelf-life controls and Date Code Genie compliance
• Monitor inventory, establish pars, prepare orders and communicate shortages before they become emergencies
• Receive and rotate product using proper food-safety and FIFO procedures
• Use Toast and XtraCHEF accurately for menu, recipe, costing and production support
• Train, direct and hold kitchen employees accountable during each shift
• Maintain sanitation, temperature logs, storage standards and health-inspection readiness
• Coordinate clearly with front-of-house, retail, coffee, bar and event teams
• Make logical ingredient substitutions and operational adjustments when approved products, staffing or equipment are unavailable
• Reduce waste while protecting quality, safety, consistency and presentation
• Complete and improve practical kitchen SOPs, checklists and production systems

WHAT WE’RE LOOKING FOR

• Two or more years of line, prep or production-kitchen experience preferred
• Previous lead, sous-chef or kitchen-management responsibility strongly preferred
• Strong working knowledge of food safety, sanitation, labeling, storage and allergen awareness
• ServSafe Manager certification preferred or willingness to obtain promptly
• Polished, professional and well-groomed presence appropriate to food production
• Articulate communicator who gives clear direction and shares information across departments
• Quick learner with strong judgment, organization and situational awareness
• Leadership mindset: take ownership, set the pace, coach decisively and uphold standards
• Able to work independently, prioritize competing needs and solve problems without constant direction
• Able to stand and move throughout the shift and safely handle routine kitchen lifting and production tasks

WHAT SUCCESS LOOKS LIKE

• Service and production stay organized, on time and consistent
• The kitchen remains inspection-ready rather than scrambling before a visit
• Inventory shortages, waste and quality problems are identified early and addressed logically
• Employees receive clear direction, useful training and consistent accountability
• Kitchen execution strengthens the guest experience and the visual standard of the entire market

WHY GOURMAND

Gourmand offers a distinctive working environment where ideas, judgment and measurable effort matter. Team members receive broad cross-training, flexible scheduling designed to support work-life balance, competitive compensation and meaningful opportunities to learn, lead and grow as the business expands. The culture is supportive, direct and accountable.