Line Cook

You hold the cold section and back up the grill during service. Mornings are preparation: washing and cutting vegetables, portioning fish and meat, making the pissaladiere and the socca batter, labelling and dating everything that goes into the chiller. There are two sittings at lunch and two at dinner, sending starters and desserts to the pass while the chef de partie calls the order. You clean your station, run the dishwasher trays and take the closing temperatures. Split hours, with two days off together outside the peak weeks.

CAP cuisine, or one season already worked in a professional kitchen

Knife skills on vegetables, fish and portioned meat

Working clean under HACCP rules, temperatures and labels

Eight to nine hours standing in a hot kitchen

Available on split hours, weekends and public holidays in season

Working English for the pass, French useful in the brigade

Clean whites and punctual starts, the season leaves no slack

Net salary from 1560 up to 1716 EUR per month

Season contract from May to the end of September, 35 hours a week

Hours 36 to 39 paid at the HCR rate of plus 10 percent, plus 20 percent above that

Two staff meals on every service day

Help finding a season room, one month of rent advanced by the employer

Two days off together outside the peak weeks

Jacket, apron and safety shoes provided and laundered

A commis who holds the cold section alone through August is offered the chef de partie step for the next season, and the kitchen keeps its season team from one year to the next.

A narrow professional kitchen behind the dining room, with extraction over the grill, air conditioning on the cold section and non slip flooring. Jacket, apron, safety shoes and cut resistant gloves are supplied.