Line Cook (Seasonal)

Run your station on the hot or cold line through service: prep mise en place, fire dishes to order, plate to the head chef's standard, and keep the station spotless under HACCP rules. Work fish, grilled meats and pasta to a steady rhythm during full lunch and dinner rushes.

Minimum 3 years on a professional line, ideally in a fish or Mediterranean kitchen. Solid knife work and a feel for timing on a busy pass. Basic English (B1) for the brigade and suppliers. You handle 250-cover nights without dropping the standard or your composure.

Health insurance from day one, staff accommodation in the bay, two meals per shift and clean laundered uniforms. Paid vacation per law, overtime paid at the legal rate, and a season-end bonus for the kitchen team. Relocation help for cooks coming from the north.

Growth track: Line Cook → Chef de Partie (after 12 months) → Sous Chef (after 24 to 36 months). The restaurant pays for HACCP refreshers and specialist fish and pastry courses for cooks who want them.

Stone-walled restaurant in Kotor old town with an open kitchen and a covered courtyard. Long split shifts at the height of season, a brigade of 10 to 12, and a head chef who runs a tight but fair pass. Hot kitchen, proper extraction, strict hygiene.