Line Cook

You will run one fixed station, primi or secondi depending on rotation, from mise en place through plating across lunch and dinner service. Daily work covers prepping risotto bases, fresh pasta portions, grilling and pan service, and holding your section clean and stocked under HACCP rules. Service runs a split shift, roughly 09:30 to 15:00 and 18:30 to 23:30, with two consecutive days off each week. The kitchen turns 80 to 140 covers a night on weekends, plating from printed tickets called by the head chef. You own your station's prep list, par levels and waste sheet, and you taste and adjust before food leaves the pass. Equipment is professional: induction ranges, a salamander, blast chiller, and a sous-vide bath for slow items.

2+ years on a station in an a la carte kitchen

Solid on risotto, fresh pasta and pan or grill service

Valid HACCP food-handling certificate

Hold your section under 100+ covers without falling behind

Read printed tickets and work to head chef's calls

Functional Italian and English B1 for a mixed brigade

Available for split shifts and weekend service

Net salary 1930-2320 EUR (10% above market average)

Permanent CCNL Pubblici Esercizi contract, 14 monthly payments

Family staff meal every shift

Two consecutive days off per week, fixed in the rota

Clean uniform and laundry provided

Paid HACCP renewal and a funded course each year

Overtime paid at contract rate, not banked

Strong station cooks move to chef de partie of a larger section, then sous chef, usually within two seasons. The head chef builds the next menu with the team, so good ideas reach the plate.

Professional line with induction stations, proper extraction and air handling, no open-flame heat haze. A stable brigade of eight to ten, head chef on the pass every service, no shouting culture.