Line Cook

You work a single station, usually grill, saute or garde manger, and you cook to order through lunch and dinner service. Mornings start with prep, breaking down deliveries, portioning proteins, cutting vegetables and building the mise en place so the night runs clean. During service you read tickets off the pass, fire dishes on time and plate to the same standard on the first cover and the four hundredth. You keep your station wiped down, your knives sharp and your fridges labelled and rotated. Shifts run split or straight depending on the week, with the heaviest pushes Friday through Sunday and through the summer season when the coast fills up. You answer to the sous chef and you talk to the rest of the line constantly, calling times and watching the pass.

At least two years cooking on a line in a restaurant or hotel kitchen

Confident on grill, saute or cold station and able to hold the pace through a full push

Knife skills you can rely on under pressure, plus clean portioning and prep

You know food safety and HACCP basics and actually follow them

Functional English (B1) for reading tickets and talking across the line

Relocation handled for you, including travel to Bulgaria and help with the paperwork

Shared accommodation close to the site so the commute is short

Staff meals on every shift

Health insurance from day one

Paid time off and overtime on top during the summer peak

You start at 940 euro net a month. Hold your station well through a season and the path to chef de partie is open, taking you to 1090 euro net. The sous chef reviews you after the summer and again at six months, so the move up is on performance, not on waiting.

This is a restaurant kitchen on the Black Sea coast, hot near the line, loud during service and busiest through the summer. The site runs lunch and dinner with a quieter stretch in between, and the team is small enough that everyone knows their section. Closed shoes, aprons and gloves are provided and the kitchen is kept to local food safety rules.