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Bouchon Jobs (NOW HIRING)

Dave's Hot Chicken

Cashier

Charlotte, NC · On-site

$11 - $13.75/hr

Must have telephone or other reliable method of communicating with Restaurant Management Team and Teammates The co-founder, Dave, a chef trained in Thomas Keller's Bouchon restaurant organization ...

1488 Dave's Hot Chicken - Gastonia

Cashier

Gastonia, NC

$11 - $13.75/hr

Must have telephone or other reliable method of communicating with Restaurant Management Team and Teammates The co-founder, Dave, a chef trained in Thomas Keller's Bouchon restaurant organization ...

Dave's Hot Chicken - CLT

Team Member

Gastonia, NC

$11 - $14.50/hr

Must have telephone or other reliable method of communicating with Restaurant Management Team and Teammates The co-founder, Dave, a chef trained in Thomas Keller's Bouchon restaurant organization ...

Dave's Hot Chicken - CLT

Team Member

Greensboro, NC

$11.75 - $15.25/hr

Must have telephone or other reliable method of communicating with Restaurant Management Team and Teammates The co-founder, Dave, a chef trained in Thomas Keller's Bouchon restaurant organization ...

1407-Dave's Hot Chicken- Northlake

Team Member

Charlotte, NC · On-site

$12.25 - $15.75/hr

Must have telephone or other reliable method of communicating with Restaurant Management Team and Teammates The co-founder, Dave, a chef trained in Thomas Keller's Bouchon restaurant organization ...

Dave's Hot Chicken

Dave's Hot Chicken - Cashier

Fargo, ND · On-site

$11.75 - $14.75/hr

Must have telephone or other reliable method of communicating with Restaurant Management Team and Teammates The co-founder, Dave, a chef trained in Thomas Keller's Bouchon restaurant organization ...

Dave's Hot Chicken

DISHWASHER

Charlotte, NC · On-site

$12 - $15.50/hr

Must have telephone or other reliable method of communicating with Restaurant Management Team and Teammates The co-founder, Dave, a chef trained in Thomas Keller's Bouchon restaurant organization ...

Dave's Hot Chicken

Team Member

Mcallen, TX · On-site

$10/hr

Must have telephone or other reliable method of communicating with Restaurant Management Team and Teammates The co-founder, Dave, a chef trained in Thomas Keller's Bouchon restaurant organization ...

Dave's Hot Chicken - CLT

Team Member

Gastonia, NC

$12 - $15.25/hr

Must have telephone or other reliable method of communicating with Restaurant Management Team and Teammates The co-founder, Dave, a chef trained in Thomas Keller's Bouchon restaurant organization ...

Dave's Hot Chicken - CLT

Team Member

Greensboro, NC

$11.75 - $15.25/hr

Must have telephone or other reliable method of communicating with Restaurant Management Team and Teammates The co-founder, Dave, a chef trained in Thomas Keller's Bouchon restaurant organization ...

Dave's Hot Chicken - CLT

Team Member

Rock Hill, SC

$10.50 - $13.75/hr

Must have telephone or other reliable method of communicating with Restaurant Management Team and Teammates The co-founder, Dave, a chef trained in Thomas Keller's Bouchon restaurant organization ...

1407-Dave's Hot Chicken- Northlake

Team Member

Charlotte, NC · On-site

$11.25 - $14.75/hr

Must have telephone or other reliable method of communicating with Restaurant Management Team and Teammates The co-founder, Dave, a chef trained in Thomas Keller's Bouchon restaurant organization ...

Dave's Hot Chicken - CLT

Team Member

Charlotte, NC

$11 - $14.50/hr

Must have telephone or other reliable method of communicating with Restaurant Management Team and Teammates The co-founder, Dave, a chef trained in Thomas Keller's Bouchon restaurant organization ...

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How much do bouchon jobs pay per hour?

As of Jun 7, 2026, the average hourly pay for bouchon in the United States is $26.34, according to ZipRecruiter salary data. Most workers in this role earn between $15.14 and $30.77 per hour, depending on experience, location, and employer.

What are the key skills and qualifications needed to thrive as a Bouchon (Butcher), and why are they important?

To thrive as a bouchon (butcher), you need expertise in meat cutting, knowledge of meat quality and safety, and often formal training or apprenticeship in butchery. Familiarity with specialized knives, meat processing equipment, and food safety certifications is typically required. Strong attention to detail, customer service skills, and physical stamina are valuable soft skills in this role. These competencies ensure high-quality product preparation, safe handling, and excellent service, all crucial for customer satisfaction and business success.

What are some common challenges faced by chefs working at a Bouchon-style restaurant, and how can they be overcome?

Chefs at a Bouchon-style restaurant often face the challenge of maintaining consistency in traditional French bistro dishes while managing high guest expectations for authenticity. Balancing classic recipes with seasonal ingredient availability requires adaptability and strong menu planning. Additionally, the fast-paced environment and close-knit kitchen teams demand excellent communication and time management. Overcoming these challenges involves ongoing training, open collaboration with the front-of-house staff, and a passion for French culinary traditions.

What is the difference between Bouchon vs Pastry Chef?

AspectBouchonPastry Chef
CredentialsTypically culinary training, culinary school preferredFormal pastry or baking certification often required
Work EnvironmentFine dining restaurants, hotels, resortsBakery, pastry shops, restaurants, hotels
Industry UsageUsed in upscale dining settingsCommon in bakeries and dessert-focused establishments
Job FocusPreparing a variety of dishes, including dessertsSpecializing in desserts, pastries, and baked goods

While both Bouchon and Pastry Chef roles involve pastry work, Bouchon chefs often have broader culinary responsibilities in fine dining settings, whereas Pastry Chefs focus specifically on desserts and baked goods. The choice depends on the work environment and specialization desired.

What are bouchons in the culinary world?

In the culinary world, 'bouchon' refers to a type of traditional restaurant found primarily in Lyon, France. Bouchons are known for serving classic Lyonnaise cuisine, featuring hearty dishes such as sausages, duck pâté, and quenelles, in a warm and convivial atmosphere. The term 'bouchon' can also mean a small cork or stopper in French, but in this context, it specifically describes these unique eateries that focus on regional specialties and local wines. Bouchons are cherished for preserving the culinary heritage and traditions of Lyon.
What cities are hiring for Bouchon jobs? Cities with the most Bouchon job openings:
What states have the most Bouchon jobs? States with the most job openings for Bouchon jobs include:
Bouchon jobs near you
Cashier

Cashier

Dave's Hot Chicken

Charlotte, NC • On-site

$11 - $13.75/hr

Part-time

Posted 28 days ago

Dave's Hot Chicken rating

6.5

Company rating: 6.5 out of 10

Based on 81 frontline employees who took The Breakroom Quiz

10th of 103 rated fast food restaurants

Job description

Summary:
The Cashier is responsible and accountable for one of the most important tasks in our concept. Cashiering and any other duties assigned within the Restaurant including Guest Service, Restaurant Cleanliness and Teamwork.
Job Expectations:
The Cashier will work productively in a fast-paced environment, maintain a fast speed of service, interact with Guests, work closely with other Team Members to complete tasks, follow all safety and security procedures, and conduct other duties assigned by the Restaurant Management Team.
Duties:
  • Follow the steps outlined in the DHC Training Program to learn new skills, duties, and responsibilities
  • Abide by the rules and direction given by the Restaurant Management Team and refrain from insubordination
  • Communicate to their immediate supervisor when additional training guidance and practice is needed
  • Understand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success
  • Greet Guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions
  • Work together with other Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements
  • Communicate effectively with Team Members and Management to resolve any interpersonal issues as needed
  • FOLLOW ALL RECIPES AND PROCEEDURES FOR PREPPING OUR SIGNATURE MIND BLOWING CHICKEN
  • Ensure Restaurant cleanliness daily by clearing tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms
  • Handle Guests' concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy
  • Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy
  • follows all cost control guidelines to maintain and minimize Restaurant costs and effectively uses all products, supplies, and equipment facilities
  • Are performance-oriented and performance driven; understand performance expectations and are aware of performance results

Requirements:
  • Current student or high school diploma/GED preferred
  • Must be at least 16 years old
  • Availability to work EARLY MORNINGS, weekends, holidays
  • Ability to stand for long periods of time and work in a fast-paced environment
  • Ability to bend and stoop and lift 50 - 75 lbs. comfortably
  • Positive attitude while conducting any and all duties
  • Commitment to guest satisfaction. Looks at Restaurant operations from the Guest's point of view
  • Effective communicator with Teammates and the Restaurant Management Team
  • Excellent Time Management Skills

Transportation & Accessibility:
  • Must have reliable transportation to work
  • Must have telephone or other reliable method of communicating with Restaurant Management Team and Teammates

The co-founder, Dave, a chef trained in Thomas Keller's Bouchon restaurant organization came up with a simple process: take the best quality chicken, prepare the chicken in a proprietary brine, and after deep frying; top the most tender chicken in the world with one of seven signature spice blends.

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