Line Cook

You work a fixed station on the line, usually grill, sauté, or garde manger, depending on where the head chef puts you that week. Mornings start with prep: portioning meat and fish, cutting vegetables, building stocks and sauces, and stocking your station before doors open. During service you fire dishes to the ticket, run the salamander and combi oven, and call out timings so plates leave together. The hotel runs breakfast, an a la carte lunch, and a set dinner menu for guests, plus the occasional wedding or conference in the banquet hall. Pace climbs hard in summer when the lake fills with tourists and drops to a steadier rhythm over winter. You clean down your station every night and follow HACCP logs without being chased for them.

At least 2 years cooking on a professional line, hotel or restaurant

Confident on grill, sauté, or garde manger and willing to rotate

Knife skills and clean, fast prep under time pressure

Knows HACCP and basic food safety in practice, not just on paper

Functional English (B1) to read tickets and work with the brigade

Reliable for split and weekend shifts through the summer season

Help with relocation and paperwork for the Slovenian work permit

Shared staff accommodation within a short ride of the hotel

One hot meal on every shift

Full health insurance from the first day

Paid extra for hours worked on public holidays

You start at 1360 EUR net. Hold your station well through a full season and you move up to chef de partie, with pay rising toward 1560 EUR net. The head chef reviews cooks after the first six months, so the path is short for anyone who shows up and delivers.

The kitchen is a standard hotel setup with gas ranges, a combi oven, walk-in fridges, and tile floors that stay slick during service. It runs hot in summer and the line gets loud at peak, but the brigade is small enough that everyone knows their job. Bled itself is a quiet alpine town on the lake, so off hours are calm.