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Part Time Charcuterie information

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$11

$19

$25

How much do part time charcuterie jobs pay per hour?

As of Aug 7, 2026, the average hourly pay for part time charcuterie in the United States is $19.22, according to ZipRecruiter salary data. Most workers in this role earn between $16.59 and $21.15 per hour, depending on experience, location, and employer.

What is the difference between Part Time Charcuterie vs Part Time Cheese Specialist?

AspectPart Time CharcuteriePart Time Cheese Specialist
CredentialsBasic food handling, culinary knowledgeFood handling, cheese knowledge, certifications
Work EnvironmentGourmet shops, markets, eventsCheese shops, markets, events
Industry UsageFood service, catering, retailSpecialty food retail, catering
Search & ComparisonOften compared for specialty food rolesRelated but more focused on cheese expertise

Part Time Charcuterie involves preparing and presenting cured meats and related products, often in gourmet or retail settings. Part Time Cheese Specialist focuses on cheese selection, tasting, and customer education. While both roles require food handling skills and knowledge of gourmet products, cheese specialists typically need more specific certifications or expertise in cheese varieties. Both roles are common in specialty food retail and catering, but they differ in product focus and skill requirements.

What is a part time charcuterie?

A part time charcuterie worker is someone who assists in preparing, assembling, and serving cured meats, cheeses, and other accompaniments for platters and boards, typically in a deli, restaurant, or catering setting. Their responsibilities may include slicing meats, arranging visually appealing displays, maintaining cleanliness, and providing customer service. Working part time means they typically work fewer hours per week than a full-time employee, which can offer flexibility for students or those seeking supplemental income.

What are some common challenges faced by part time charcuterie staff, and how can they be managed?

Part-time charcuterie staff often encounter challenges such as balancing food safety protocols with efficient service during busy periods, keeping up with the artistic presentation of boards, and managing inventory to ensure freshness. Team communication is key, as staff must coordinate with kitchen and front-of-house teams to fulfill orders smoothly. Staying organized and proactive about restocking ingredients helps maintain quality and customer satisfaction. Most employers provide training and support to help part-time team members develop these skills and adapt quickly.

What are the key skills and qualifications needed to thrive as a part time charcuterie?

To thrive as a Part Time Charcuterie Specialist, you need a solid understanding of food safety, basic culinary skills, and knowledge of meats, cheeses, and pairings, often supported by experience in food service. Familiarity with kitchen equipment, food handling certifications, and point-of-sale (POS) systems is typically required. Attention to detail, creativity in presentation, and strong customer service skills help you stand out in the role. These skills ensure high-quality, visually appealing offerings and excellent customer experiences, which are essential for business success in food retail or catering.
More about Part Time Charcuterie jobs
What cities are hiring for Part Time Charcuterie jobs? Cities with the most Part Time Charcuterie job openings:
What are the most commonly searched types of Charcuterie jobs? The most popular types of Charcuterie jobs are:
What job categories do people searching Part Time Charcuterie jobs look for? The top searched job categories for Part Time Charcuterie jobs are:
Part Time Charcuterie jobs near you
Infographic showing various Part Time Charcuterie job openings in the United States as of August 2026, with employment types broken down into 85% Full Time, 14% Part Time, and 1% Contract. Highlights an 100% Physical job distribution, with an average salary of $39,979 per year, or $19.2 per hour.

Line Cook: Part-Time Openings

The Culinary Institute of America

Napa, CA • On-site

$21/hr

Part-time

Re-posted 17 days ago

Job description

The hiring rate for this position is $21.00.
Please apply to learn more about the benefits of working for the CIA.
POSITION SUMMARY
The Line Cook is responsible for working in conjunction with the Sous Chef and Executive Chef on all aspects of culinary production for the Copia Restaurant.
ESSENTIAL RESPONSIBILITIES
  • Accurate and expeditious production of plated recipes with strict adherence to all recipe specifications with minimal waste during all phases of recipe preparation, production and service.
  • Food production and plating for service as directed by Executive Chef and Sous Chef.
  • Stock, sauce and soup production.
  • Accurate and expeditious butchering to include numerous cuts of meats, game, poultry and fish.
  • Charcuterie production and execution as directed by Chefs, including but not limited to curing and smoking of fish, meats and poultry items, pate, terrine and sausage production and marinades, relishes and cold sauces.
  • Assist in food preparation including browning, heating and reheating.
  • Prepare salad items, garnished and condiments.
  • Perform tasks related to but not limited to: organization of reach-in coolers, dry stock with proper storage and security and sanitation guidelines.
  • Properly execute all opening and closing procedures as directed by Sous Chef including complete and accurate completion of all paperwork related to the efficient operation of assigned station.
  • Proper packaging, storage and security of all food items at all stages of receipt or preparation with relation to temperature, location, labeling, packaging and all established procedures.
  • Assist other team members as needed or as directed by Sous Chef or Executive Chef.
  • Maintain proper inventory of station pars on prep list and ordering appropriately.
  • Responsibility for monitoring posted work schedule.
  • Any and all other duties as assigned.

REQUIRED QUALIFICATIONS
Education:
  • High School Diploma or equivalent.

Experience:
  • One (1) year of culinary experience or AOS in Culinary or combination of education & experience.

Licenses / Certifications:
  • California Food Handler's Certificate, or ability to obtain a certificate within 30 days of hire.
  • HACCP or ServSafe Certification a plus.

PREFERRED QUALIFICATIONS
  • Associates Degree from recognized Culinary Institution.
  • Background in high volume or fine dining restaurant establishment.

REQUIRED SKILLS/ABILITIES
  • Advanced knife skills.
  • Intermediate to advanced level of culinary skills.
  • Must be able to work in a fast-paced environment with demonstrated ability to juggle multiple competing tasks and demands.
  • Ability to read, write, understand, execute and communicate in English.
  • Demonstrated ability to show a high level of service responsiveness to customers.
  • Must display a high level of energy and self-motivation.

WORKING CONDITIONS
  • Must be available to work a flexible scheduled including days, nights and weekends.
  • Regular work requires a great deal of standing, lifting, bending and stretching.
  • Must be able to stand for 8 hours or more during a shift.
  • Must be able to lift and transport up to 50 pounds.
  • Ability to withstand high ambient temperatures while working in close proximity of cooking equipment.

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws.
For further information, please review the Know Your Rights notice from the Department of Labor.

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