Seasonal Kitchen Assistant

Breakfast, lunch and dinner set the rhythm: buffet trays filled and swapped, vegetables washed and cut, desserts portioned, and the pass kept supplied while the service runs. Between services you run the dishwasher, scrub the pots, take deliveries and store them by date, and wipe the whole line down. The chef hands out the prep list at the start of each shift. Hours are 07:00-11:00 and 18:00-22:00 with one rest day a week, and the last three weeks of August are the heaviest of the season.

No qualification required, the station is taught in a week

Any kitchen, canteen or hotel experience is welcome

Standing work at pace through a long service

Clean hands, clean surfaces and a date on every container

Available from March to the end of September 2027, weekends included

Basic English or Italian to follow the chef

Net salary from 1195 up to 1315 EUR per month

Seasonal contract under the tourism collective agreement

Shared room inside the hotel, no rent and no bills

Three staff meals on every working day

Overtime hours counted and paid monthly

End of season bonus for those who finish the contract

Jacket, apron, clogs and laundry at the hotel's cost

Assistants who come back for a second season start as commis on a section, and the hotel keeps four of them through the winter for its conference kitchen.

A hotel kitchen with extraction over the range, a walk in cold room and a staff canteen next door. Non slip clogs, cut resistant gloves and aprons are supplied and laundered on site.