Job Description

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

The PM Line Cook is responsible for preparing, cooking, and executing menu items during dinner service according to MIKA's recipes, presentation standards, and quality expectations.

Dinner service at MIKA requires precision, urgency, consistency, organization, and strong communication. The ideal candidate understands how to perform in a busy, upscale restaurant while maintaining composure and attention to detail.

Every plate leaving the kitchen represents MIKA and Chef Michael White's culinary standards.

Essential Responsibilities

• Arrive on time, in complete uniform, and ready to work at the scheduled start time.
• Review daily reservations, VIPs, private events, specials, menu changes, allergies, and anticipated business levels.
• Complete assigned prep and ensure the station is fully set and ready before service.
• Prepare ingredients according to MIKA recipes and Chef specifications.
• Execute menu items accurately and consistently throughout dinner service.
• Maintain established standards for taste, temperature, portion, presentation, and timing.
• Follow proper cooking techniques and respect the integrity and quality of all ingredients.
• Maintain strong communication with Chef, Expo, Sous Chefs, and neighboring stations.
• Coordinate timing with other stations so complete tables are executed properly.
• Work with urgency and efficiency during high-volume periods without sacrificing quality.
• Immediately communicate low product levels, mistakes, delays, equipment problems, or other issues that could affect service.
• Never send a dish that does not meet MIKA standards.
• Properly label, date, rotate, and store all food according to FIFO procedures.
• Minimize food waste and properly utilize ingredients.
• Maintain a clean and organized workstation throughout service.
• Follow all sanitation, food-safety, temperature-control, and cross-contamination procedures.
• Follow MIKA's allergy procedures and Chef instructions for dietary restrictions.
• Assist other stations when needed to support the overall success of service.
• Properly break down, clean, sanitize, and restock the station after service.
• Complete all closing responsibilities before leaving.
• Properly communicate prep needs and product levels to the following shift/day.
• Perform additional culinary responsibilities as assigned by Chef or management.

Qualifications

• Previous line cook experience in a high-volume, full-service, upscale or fine-dining restaurant preferred.
• Strong understanding of professional cooking techniques and kitchen equipment.
• Strong knife and food-preparation skills.
• Ability to execute multiple tickets while maintaining timing and accuracy.
• Understanding of food safety and sanitation standards.
• Ability to follow recipes, plating specifications, and Chef direction.
• Ability to remain composed and organized during demanding dinner services.
• Strong attention to detail.
• Reliable, punctual, and professional.
• Positive attitude and willingness to receive coaching.
• Strong communication and teamwork skills.
• Availability for evenings, weekends, holidays, and private events according to business needs.

Physical Requirements

The employee must be able to:

• Stand and work for extended periods.
• Work around heat, steam, flames, refrigeration, and wet surfaces.
• Frequently bend, reach, lift, carry, and move kitchen products and equipment.
• Safely lift and carry up to approximately 50 lbs.
• Safely operate standard commercial kitchen equipment.

PM Service Expectations

Dinner service is when preparation, communication, and teamwork are tested.

BE READY BEFORE SERVICE

Your station should be completely prepared before the first ticket arrives.

MOVE WITH PURPOSE

Urgency does not mean panic. Work quickly, intelligently, and safely.

COMMUNICATE EARLY

If you're running low, behind on a ticket, or something isn't right, communicate immediately. Don't wait until it becomes a problem.

PROTECT THE STANDARD

Busy is never an excuse for sending something that does not meet MIKA standards.

SUPPORT THE TEAM

Your responsibility does not end at your station. When your station is under control, look for opportunities to help the kitchen.

FINISH STRONG

The last guest of the evening deserves the same quality and attention as the first.

MIKA Culinary Standards

Every member of the MIKA culinary team is expected to demonstrate:

CONSISTENCY — Every plate, every service, every guest.

URGENCY — Move with purpose while maintaining control.

ORGANIZATION — A successful service begins with a prepared station.

COMMUNICATION — Problems communicated early can be solved.

TEAMWORK — The kitchen succeeds together.

RESPECT — Respect the ingredients, your teammates, the restaurant, and our guests.

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

Our Culture

MIKA Coral Gables combines the Tastes of the Riviera with the Hospitality of Home. Our approach is refined without being pretentious—warm, authentic, disciplined, and focused on details.

Our PM Line Cooks are an essential part of delivering that experience. We expect every cook to take pride in their craft, support their teammates, and understand that every plate leaving the kitchen is part of the guest experience.

MIKA Coral Gables is an Equal Opportunity Employer.