Line Cook

You run one station on the line, usually grill, sauté, or garde manger, depending on the rotation. Shifts split into prep from late morning and service from around 5pm until close, with a mix of early and late turns across the week. You break down deliveries, portion proteins, build mise en place in lexan containers, and keep your section stocked through the rush. During service you fire to the ticket rail, plate to the pass, and call back to the chef. Cleaning your station, logging fridge temperatures, and dating containers are part of every shift, not an afterthought.

At least 2 years on a hot line in a restaurant or hotel kitchen

Confident with knife work, grill, and a six-burner range

Reads tickets fast and keeps pace during a 200-cover service

Knows HACCP basics and proper food storage

B1 English or German to follow the chef and the team

Relocation support and help with the visa paperwork

Shared accommodation for the first three months, then help finding your own place

Staff meals on every shift

Statutory health insurance from day one

You start at 2240 euros net per month. Hold your station well and learn the other posts, and you move up to 2600 euros net within roughly a year. From there the next step is chef de partie and then sous chef, and the employer promotes from the line first.

The kitchen sits in a mid-sized restaurant with a busy dinner service and a lighter lunch. It gets hot and loud near the grill, and you are on your feet the whole shift, so good shoes matter. The team is small enough that everyone knows each station, and the chef expects a clean, organised pass.