Line Cook

You will work one station, usually grill, sauté or garde manger, and own everything that leaves it. Mornings start with mise en place: portioning proteins, prepping vegetables, making the day's sauces and stocking your line before service. During lunch and dinner you fire to the ticket, cook to temperature on gas ranges, flat-tops and a charcoal grill, and keep your pass clean. You plate to the head chef's spec and call out when a item is running low. Closing means breaking down the station, labelling and storing food by HACCP rules, and scrubbing equipment for the next shift. Expect split shifts in high season and six-day weeks when the coast is full.

At least two seasons of line cooking in a restaurant or hotel kitchen

Confident with a chef's knife and basic butchery and fish prep

Knows how to hold temperatures and read a ticket without falling behind

Understands HACCP and cold-chain storage

Functional English (B1) for the pass and the order screen

Can stand the heat of a full summer service on the coast

Shared staff accommodation within reach of the kitchen

Two cooked staff meals on every shift

Help with relocation and work paperwork for the season

Health insurance through the employer

Seasonal bonus when the summer targets are hit

You start at 850 euro net per month. Hold your station clean and fast through the season and you move up to 990 euro net, with a path toward chef de partie if you stay on past the summer. Pay reviews happen at the end of each season, not on a vague promise.

The kitchen sits near the Budva coast and runs hot and loud from June through September. It is a real working line with gas ranges, a charcoal grill and a busy pass, so expect long hours on your feet around hot surfaces. Off-season the pace drops and shifts settle into a steadier rhythm.