LAMUSE d’OR offers a French coastal dining experience at Kaiya Beach Resort in Inlet Beach, Florida. We are looking for a motivated, passionate, and hardworking Hot Line Cook who wants to continue developing their skills in a professional restaurant kitchen. The ideal candidate has a strong foundation in protein cookery, butchery, and sauce work, with a serious commitment to cleanliness and consistency. This position is ideal for a cook who takes pride in precise preparation and service, works calmly under pressure, and enjoys learning alongside an experienced culinary team. We want a cook who respects the craft and understands that strong cooking comes from repetition, consistency, and teamwork. You should bring sound fundamentals, humility, and curiosity, ask questions, take direction, and keep improving. Cleanliness and organization are expectations throughout every shift.

• Prepare, organize, and execute daily mise en place and service for an assigned hot-line station.
• Butcher, trim, portion, and prepare fish, shellfish, poultry, beef, pork, and lamb with care for quality, yield, and waste.
• Prepare and finish stocks, reductions, emulsions, and sauces; understand seasoning, consistency, mounting, and finishing.
• Cook proteins accurately to requested temperatures and execute recipes, portion specifications, plating standards, and production checklists.
• Taste preparations regularly and maintain consistent flavor, texture, presentation, and quality throughout service.
• Properly label, date, rotate, cool, and store food; follow food-safety, allergen, and cross-contamination procedures.
• Follow opening, closing, cleaning, and sanitation procedures; maintain a clean, organized, and safe station throughout the shift.
• Communicate clearly and respectfully with chefs, cooks, servers, and other team members; demonstrate professionalism and hospitality toward guests and colleagues.
• Be willing to learn new techniques, recipes, equipment, and work methods; assist with additional kitchen responsibilities as directed.

• Previous professional hot-line experience and a working understanding of classical cooking techniques.
• Solid butchery and sauce fundamentals; ability to handle a wide range of proteins.
• Comfort working in a fast-paced kitchen during active service and following recipes and established standards.
• Reliable and punctual, with a strong work ethic and the ability to work effectively as part of a team.
• Strong attention to detail, cleanliness, organization, and personal responsibility.
• Professional communication, a positive attitude, and willingness to receive instruction and constructive feedback.

Working Environment/Physical Demands:

The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. 

• While performing the duties of this job, the team member is regularly required to walk and stand for 6+ hours per day.
•  Additionally, they will frequently be asked to use their hands and arms to reach, carry, pull, and lift up  25 lbs.    
• The work environment characteristics described here are representative of those a team member encounters while performing the essential functions of this job.
• While performing the duties of this job, the team member will experience temperature fluctuations (rain, wind, heat, humidity), and moderate to high noise levels. 
• Availability for evening, weekend, and holiday shifts, along with scheduled training.
• Food Handler Certification preferred.