Line Cook

You work a single station on the line, usually grill, sauté or the fry section, depending on where the head chef puts you. Mornings start with prep: portioning meat and fish, chopping vegetables, building stocks and sauces, and getting your mise en place laid out before service. During lunch and dinner you fire dishes to order, plate them to spec and keep the pass moving so plates leave hot. You handle gas ranges, a flat-top griddle, deep fryers and a combi oven, and you keep your section clean as you go. Shifts run on a split or straight rota, with the heaviest pull on Friday and Saturday nights through the tourist months. You close down your station at the end of service, wipe everything down and log fridge temperatures.

At least two years cooking on a busy line

Confident on grill, sauté or fry station

Solid knife work and clean mise en place

Knows HACCP basics and food safety

Keeps pace during peak service without dropping quality

Functional English (B1) for kitchen communication

Relocation support and help with paperwork

Shared accommodation arranged near the site

Staff meals on every shift

Health insurance after the trial period

Start at 750 euro net per month, rising toward 870 euro as you take on a full station and train newer cooks. The head chef reviews pay after the first season, and a strong run on the line puts a chef de partie role within reach. Progress is based on what you put out under pressure, not on time served.

The kitchen sits behind a seaside restaurant that fills up through the summer, so the line gets hot and loud during service. The space is tight but well kept, with proper extraction and newer equipment. Expect long evenings in high season and quieter mid-week shifts in the off months.