Line Cook

You run one station on the line, usually grill or saute, and you plate to the chef's spec without slowing the pass. Mornings start with prep: portioning meat and fish, cutting vegetables, building stocks and sauces, and labeling everything for the cold line. Service runs in two waves, lunch around noon and dinner from six, with weekends and a few banquet nights when the hall is booked. You work the flat-top, the deep fryer, the combi oven and the gas burners, and you call out tickets so the rest of the line stays in sync. After last order you break down your station, wipe the surfaces, rotate stock and log fridge temperatures. Shifts are eight to ten hours, five days a week, on a rolling rota that the head chef posts a week ahead.

At least two years cooking on a professional line

Confident with grill, fryer, combi oven and gas burners

Clean knife work and steady mise en place under a busy pass

Knows HACCP basics and keeps temperature logs honestly

Functional English (B1) to read tickets and talk to the pass

Can stand and move for a full shift in a hot kitchen

Relocation support and help with paperwork for the move

Shared accommodation arranged close to the site

One staff meal on every shift

Transport laid on for late dinner shifts

Health insurance from your first month

Start at 770 EUR net while you settle into the station and the menu. Once the head chef trusts you to run the pass on your own and train a commis, pay moves up to 890 EUR net. Most cooks reach that inside the first year if they show up steady and keep the line clean.

The kitchen is a mid-size hospitality and horeca site with a busy à la carte menu and a banquet hall for events. It gets hot near the grill and loud during the rush, and the floor can be slick, so non-slip shoes matter. The brigade is small, six to eight cooks, and people cover for each other when one station gets buried.