DAY TIME LINE COOK

Line Cook

MIKA Coral Gables by Michael White is seeking an experienced, passionate, and dependable Line Cook to join our culinary team.

The Line Cook is responsible for preparing and executing dishes according to MIKA's recipes, presentation standards, and culinary philosophy. This role requires strong attention to detail, organization, urgency, consistency, and the ability to perform calmly in a fast-paced, high-volume restaurant environment.

At MIKA, every plate represents our commitment to exceptional ingredients, refined technique, and genuine hospitality.

Essential Responsibilities

• Arrive on time, in complete uniform, and fully prepared for the scheduled shift.
• Set up, stock, and maintain assigned station according to Chef's standards.
• Complete daily prep lists accurately and within established timelines.
• Prepare and execute menu items according to recipes, specifications, and plating standards.
• Maintain consistency in taste, temperature, portion, presentation, and timing.
• Follow proper cooking techniques and respect the quality and integrity of all ingredients.
• Maintain strong communication with Chef, Expo, Sous Chefs, and neighboring stations.
• Coordinate ticket timing with the entire line to ensure complete tables are executed correctly.
• Work with urgency while remaining organized and composed during high-volume service.
• Immediately communicate product shortages, delays, mistakes, or equipment issues that could impact service.
• Properly label, date, rotate, and store all food products following FIFO procedures.
• Monitor product levels and communicate prep needs before they affect service.
• Minimize food waste and use products responsibly.
• Maintain a clean, sanitary, and organized workstation throughout the entire shift.
• Follow all food-safety, sanitation, temperature-control, and cross-contamination procedures.
• Follow all allergy and dietary-restriction procedures without exception.
• Assist other stations and team members when needed.
• Properly break down, clean, sanitize, and restock the station after service.
• Complete all assigned opening and closing duties.
• Perform additional culinary responsibilities as directed by Chef or management.

Qualifications

• Previous Line Cook experience in a high-volume, upscale, or fine-dining restaurant preferred.
• Strong basic cooking and knife skills.
• Knowledge of professional kitchen equipment and cooking techniques.
• Ability to read and accurately follow recipes and plating specifications.
• Understanding of food safety and sanitation standards.
• Ability to execute multiple tickets while maintaining quality and timing.
• Strong attention to detail and organization.
• Ability to remain composed and productive under pressure.
• Reliable, punctual, and accountable.
• Strong communication and teamwork skills.
• Positive attitude and willingness to receive coaching and continue learning.
• Passion for food, ingredients, and culinary excellence.
• Availability to work mornings and/or evenings, weekends, holidays, and private events according to business needs.

Physical Requirements

The Line Cook must be able to:

• Stand and work for extended periods.
• Work in an environment with heat, steam, refrigeration, and wet surfaces.
• Frequently bend, reach, lift, carry, and move throughout the kitchen.
• Safely lift and carry up to approximately 50 lbs.
• Safely operate standard commercial kitchen equipment.

The MIKA Culinary Standard

CONSISTENCY The first plate and the last plate should receive the same care and attention.

URGENCY Move with purpose. Urgency does not mean panicit means being prepared, efficient, and aware.

ORGANIZATION A successful service starts with a clean, organized, and fully prepared station.

COMMUNICATION If you are running low, behind, or something isn't right, communicate immediately. Problems communicated early can be solved.

QUALITY Never send a dish you know does not meet MIKA standards. Being busy is never an excuse for compromising quality.

TEAMWORK There is no individual station when the kitchen needs help. When your station is under control, support your teammates.

ACCOUNTABILITY Take ownership of your preparation, execution, station, and mistakes.

RESPECT Respect the ingredients, the equipment, your teammates, the restaurant, and ultimately the guest.

Our Culture

MIKA Coral Gables by Michael White brings together the Tastes of the Riviera with the Hospitality of Home.

Our approach to luxury hospitality is unpretentious, humble, authentic, and detail-driven. Every member of our culinary team contributes directly to the guest experience.

We are looking for cooks who take pride in their craft, want to continue learning, support their teammates, and understand that every plate leaving our kitchen carries the MIKA name.

MIKA Coral Gables is an Equal Opportunity Employer.