Line Cook

You take one station, grill or saute, and hold it through the service. The morning is preparation: stocks, sauces, portioning the fish and the meat, and setting the station with everything labelled and dated. During service you cook to the ticket, keep the timing with the other stations and plate to the photograph on the board. You check core temperatures on chicken and minced meat and write them on the sheet. After service you break down the station, rotate the stock and hand the list of what ran out to the head cook. The kitchen runs 10:00-15:00 and 18:00-23:30, and the rota is published a week ahead.

Culinary school or at least three years on a restaurant line

Confident on the grill or the saute station in full service

Portioning fish and meat and holding a plate standard

Working knowledge of the cold chain and core temperatures

Willing to work a split shift and weekends through the season

Basic English for the tickets and the supplier labels

Net salary from 1000 up to 1120 EUR per month

Accommodation in a shared staff room and two meals a day

Registered seasonal contract with social and health insurance

One fixed day off every week

Tips from the kitchen pool paid out monthly

Knife roll and jacket supplied by the employer

Apron, gloves and non slip shoes provided

Cooks who hold a station through a full season are offered the second cook place the following year, with the daily board and the ordering for their own station.

An open kitchen behind the terrace with gas grills, a salamander and a covered pass, so the heat is real in July and the extraction runs through the service. A jacket, apron and non slip shoes are supplied.