Line Cook

Job Description

Job Description

MIKA CORAL GABLES
Line Cook – Job Description
MIKA Coral Gables by Chef Michael White
Location: 3007 Ponce de Leon Blvd, Coral Gables, FL 33134
Department: Back of House (BOH) – Culinary
Position: Line Cook
Reports To: Executive Chef, Executive Sous Chef, and Sous Chef
Employment Type: Full-Time / Part-Time
About MIKA Coral Gables
MIKA Coral Gables, by Michelin-starred Chef Michael White, brings the flavors of the Mediterranean Riviera to the heart of Coral Gables. Inspired by the coastal cuisines of Southern Italy and France, MIKA offers an exceptional dining experience featuring fresh seafood, handmade pasta, premium ingredients, and refined culinary techniques.
Our philosophy is simple: "Tastes of the Riviera. Hospitality of Home."
We are looking for passionate, dedicated, and skilled culinary professionals who take pride in their craft and are committed to delivering exceptional food quality and consistency.
Position Summary
The Line Cook is responsible for preparing and executing menu items according to MIKA's recipes, culinary standards, and presentation guidelines.
Working closely with the Executive Chef, Sous Chefs, and culinary team, the Line Cook ensures that every dish meets the restaurant's expectations for quality, flavor, presentation, and consistency.
The ideal candidate is organized, detail-oriented, and passionate about Mediterranean cuisine. This position requires strong culinary fundamentals, the ability to perform under pressure, and a commitment to teamwork, cleanliness, and continuous improvement.
Key Responsibilities
Food Preparation & Execution

• Prepare and execute menu items according to MIKA's established recipes, portion sizes, plating standards, and culinary specifications.
• Set up and maintain an organized, fully stocked workstation before, during, and after service.
• Prepare ingredients, sauces, garnishes, and other mise en place required for daily service.
• Cook and plate dishes accurately and consistently while maintaining the highest standards of quality and presentation.
• Follow proper cooking techniques and temperature guidelines for seafood, meat, poultry, vegetables, pasta, and other menu items.
• Ensure that all dishes are prepared and delivered within established service times.
• Taste and evaluate food regularly to maintain consistency in flavor, seasoning, and quality.
• Follow instructions and culinary direction provided by the Executive Chef and Sous Chefs.
• Maintain consistency and attention to detail during high-volume service periods.

Station Management & Organization

• Take ownership of the assigned kitchen station and ensure it is properly prepared for each service.
• Complete daily preparation lists and communicate any shortages or operational concerns to the Sous Chef.
• Maintain proper rotation, labeling, dating, and storage of all food products.
• Monitor ingredient levels and communicate replenishment needs to kitchen leadership.
• Minimize food waste through proper handling, portion control, and efficient preparation techniques.
• Ensure that all equipment, utensils, and work surfaces are clean, organized, and in proper working condition.
• Complete all assigned opening, closing, and cleaning duties.

Food Safety & Sanitation

• Follow all food safety, sanitation, and hygiene standards in accordance with restaurant policies and applicable health regulations.
• Maintain proper food storage, handling, cooling, and cooking temperatures.
• Follow FIFO (First In, First Out) procedures to ensure freshness and minimize waste.
• Prevent cross-contamination by following proper food handling and allergen protocols.
• Communicate all food allergies and dietary restrictions with the Sous Chef and culinary team before preparing affected dishes.
• Maintain a clean and sanitary workstation throughout service.
• Properly clean and sanitize kitchen equipment, utensils, and preparation surfaces.
• Report any food safety concerns, equipment malfunctions, or workplace hazards immediately.

Teamwork & Communication

• Work collaboratively with fellow line cooks, prep cooks, dishwashers, food runners, and kitchen leadership.
• Communicate clearly and professionally during preparation and service.
• Coordinate with the expeditor and other kitchen stations to ensure accurate and timely execution of orders.
• Assist other stations when necessary to maintain efficient kitchen operations.
• Participate in daily kitchen briefings, menu tastings, and culinary training sessions.
• Accept constructive feedback and demonstrate a willingness to learn and improve.
• Maintain a respectful, positive, and professional attitude toward all team members.

Qualifications & Requirements

• Minimum 1–2 years of professional cooking experience, preferably in a fine dining or upscale restaurant.
• Culinary degree or formal culinary training is preferred but not required.
• Strong knowledge of fundamental cooking techniques, food preparation, and kitchen operations.
• Experience working with Mediterranean, Italian, or French cuisine is a plus.
• Familiarity with seafood preparation, fresh pasta, sauces, and premium ingredients is highly desirable.
• Ability to follow recipes and execute dishes consistently according to established standards.
• Strong organizational skills and attention to detail.
• Ability to work efficiently in a fast-paced, high-volume kitchen environment.
• Knowledge of food safety, sanitation, and proper food handling procedures.
• Ability to communicate effectively and work collaboratively with a diverse culinary team.
• Flexibility to work evenings, weekends, holidays, and extended shifts as required.
• Ability to stand for extended periods and safely lift and carry up to 50 pounds.
• Commitment to maintaining a professional appearance and following kitchen uniform and grooming standards.

What We Look For
At MIKA, every dish reflects our commitment to culinary excellence. We believe that exceptional food is the result of passion, discipline, teamwork, and attention to detail.
Our ideal Line Cook demonstrates:

• Passion for cooking: Takes pride in preparing exceptional food and continuously developing culinary skills.
• Consistency: Understands that every dish must meet the same high standards, regardless of how busy the kitchen becomes.
• Attention to detail: Focuses on flavor, seasoning, temperature, texture, and presentation.
• Organization: Maintains a clean, efficient, and properly prepared workstation.
• Teamwork: Supports fellow cooks and understands that successful service requires collaboration.
• Accountability: Takes responsibility for the quality of their work and follows established culinary standards.
• Professionalism: Remains focused, respectful, and composed during demanding service periods.
• Willingness to learn: Welcomes feedback and embraces opportunities to grow under the guidance of MIKA's culinary leadership.

Growth & Development Opportunities
MIKA Coral Gables is committed to developing culinary talent and creating opportunities for professional growth.
Line Cooks will have the opportunity to work with premium ingredients, refine their knowledge of Mediterranean cuisine, and develop their skills under the culinary direction of Chef Michael White and MIKA's kitchen leadership team.
Team members who demonstrate exceptional performance, leadership potential, and dedication may have opportunities to advance into positions such as Chef de Partie, Junior Sous Chef, Sous Chef, or other culinary leadership roles.

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