Garde Manger | Cold Station Cook

MIKA is Chef Michael White’s debut standalone Florida restaurant, blending refined Riviera-inspired Mediterranean cuisine with South Florida’s fresh seafood and produce. The ambiance is sophisticated yet welcoming — “truffles in blue jeans” as White describes it — so every team member plays a role in delivering elevated food with approachable hospitality.

Requirements

• Previous experience (ideally 2+ years) working a cold station / garde manger or appetizer station in a full-service, high-volume kitchen
• Strong knowledge of cold food techniques: crudo preparation, seafood handling (especially raw/chilled items), charcuterie, antipasti, dressings, salads, proper handling of cold proteins
• Excellent knife skills, plating ability and attention to detail
• Ability to work quickly and accurately during service while maintaining quality under pressure
• Familiarity with food safety standards, especially as they relate to raw seafood, chilling, and cold storage
• Organized, clean work style; self-motivated; able to maintain mise-en-place and station readiness
• Team-player mindset; strong communication with peers and leadership
• Flexibility to work nights, weekends and holidays; ability to stand prolonged periods, lift up to ~50 lbs, and tolerate working in a bustling kitchen environment
• Passion for Mediterranean coastal cuisine and willingness to learn and execute dishes in line with Chef Michael White’s style and the MIKA concept

Benefits

• Competitive hourly rate plus tips/bonuses (as per service model)
• Employee meals
• Uniform or uniform allowance
• Staff discounts