Line Cook (Grill Station)

Behind every good plate at this conference centre kitchen in Brits is a cook who preps properly, and that could be you. It's the kind of job where doing the basics well every day gets you noticed.

Location: Brits, North West. Applicants who already live in the area get looked at first. The first two weeks are spent shadowing someone experienced.

• Cook for banquets and conference lunches of 100 to 400 guests.
• Receive deliveries, check weights and reject short-dated produce.
• Help cost recipes and track waste on the weekly sheet.
• Label, date and rotate stock using first-in, first-out.
• Log fridge and freezer temperatures twice a shift on the HACCP sheet.
• Train the kitchen assistants on knife safety and prep standards.

• You take instruction from the head chef without drama
• Good knife skills and you can prep at speed
• Comfortable in heat, on your feet, for long split shifts
• 1 to 3 years in a busy commercial kitchen
• Weekend, holiday and evening work is part of the deal

• Experience with combi ovens and batch cooking
• Pastry or bakery training

• On-the-job training with a path to chef de partie
• Two staff meals per shift
• Chef whites and safety shoes provided

• Expect a trade test: bring your own knives, arrive early and clean as you go the whole time.
• List your stations (grill, pastry, cold, sauce) under each job; head chefs scan for this first.