CURRENT CULINARY TEAM ROLES
BRUNCH LINE COOK
part time, summer season | 2-3days a week | 12-18hours | above average tip pool
for someone with evening work elsewhere or with other interests but misses the industry}
Whether you’re building confidence on the line or bringing strong skills, we value reliability, care, and a peaceful presence.
WHAT YOU WILL DO
Prepare and execute a bustling brunch service with consistency and detail
Maintain a clean, organized station
Communicate clearly with FOH and BOH
Support smooth service flow and positive kitchen culture
Follow food safety and quality standards
WHO YOU ARE
Passionate about good food and thoughtful preparation
Reliable, organized, and team-oriented
Comfortable in a busy service environment within a small team
Someone who enjoys hospitality and working mornings
(Compensation and responsibilities scale with experience.)
PAY & PERKS
$22.5/hour, negotiable based on experience
Above-average tip-out
Day shifts
Complimentary staff meals & beverages
Flexible or set scheduling options
Supportive, values-driven kitchen
TO APPLY
Send your resume (PDF) and a short note through the email link button above. We’re excited to meet others who care about a healthy food culture too.
ABOUT US
Charlotte & the Quail is a garden-to-table brunch restaurant rooted in seasonal food, collective hospitality, and everyday celebration. We cook with care, work with intention, and value kindness toward land, guests, and each other. We are a female-owned and led business, intentionally cultivating a respectful, collaborative kitchen culture rooted in care, craft, and shared responsibility.