Line Cook

Take charge of your section, from mise en place to service: prepare dishes to the recipe and plating standard, manage timing during the rush, control portions and waste, and keep HACCP records in order. You guide the commis on your station and coordinate with the sous chef so service runs clean.

At least 4 years in professional kitchens, with time leading a section. Solid HACCP knowledge and a calm head under pressure. English at B2 for an international clientele and a mixed brigade. Available for split shifts, evenings and weekends.

Indefinite contract under the tourism CCNL, paid on 14 months including tredicesima and quattordicesima. 26 days of ferie. Staff meals on shift. Overtime and holiday work paid at the CCNL rate, plus a service-quality bonus.

Path with timeframes: Line Cook → Senior Cook and shift reference (after 12 months) → Sous Chef (24-36 months). Employer funds advanced cuisine and food-safety courses.

Busy professional kitchen with modern equipment and a well-run line. Split-shift system over a six-day week with rotating rest days, brigade of 8 to 12. Hot, fast environment with clear hygiene and safety standards.