Line Cook

You run one station on the line, usually grill or sauté, sometimes the cold station during prep. Mornings start with prep: portioning meat, cutting vegetables, building stocks and sauces, labelling and rotating the walk-in. During service you fire dishes to the ticket, plate to the standard the chef sets, and keep your section stocked between rushes. Lunch and dinner services are the busy windows, with the heaviest pressure Thursday through Saturday. You wipe down, break down your station, and log fridge temperatures before you clock out. Shifts run roughly 8 to 9 hours, split or straight depending on the rota, with weekend work expected.

At least 2 years on a hot line in a busy kitchen

Confident with grill, sauté and basic butchery cuts

Clean mise en place and steady pace under a full ticket rail

Understands HACCP basics, fridge temps and food rotation

Functional English (B1) to follow tickets and the chef

Reliable for weekend and evening shifts

Two staff meals per shift, cooked fresh

Uniform and laundry covered by the employer

Paid overtime during peak weekends

Health insurance from day one

Help with paperwork and finding a place to live for candidates relocating

Cooks who prove they can run a station cleanly move up to senior line cook within the first year, with the pay rising from 680 to 780 net a month. From there the path goes toward chef de partie for those who want to own a section fully. Reviews happen twice a year and raises follow what you actually carry on the line.

The kitchen is a standard commercial setup with a hot line, walk-in cold rooms and a separate prep area. It gets hot and loud at peak, and you are on your feet the whole shift, lifting stock and pans. Ventilation is good and the equipment is maintained, but expect real pressure when the dining room fills up.