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. Miami Is Home+1
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. OFTMW+1
Responsibilities
Oversee the cold-station (“garde manger”) during service: prepare and present all cold-appetizer items, crudos, salads, chilled seafood, antipasti, cold sauces, dressings, garnishes and mise-en-place as required by MIKA’s menu.
Ensure that all dishes originating from the cold station are executed precisely according to recipe specs, plating guidelines, and presentation standards consistent with Chef White’s vision.
Maintain proper temperature control, freshness, portioning and quality of all cold ingredients (seafood, produce, charcuterie, cheeses, etc.).
Assist with prep for cold-station items — chopping, slicing, curing, marinating, assembling salads, crudos and antipasti ahead of service.
Monitor and replenish the cold-station mise-en-place during service; keep the station organized, stocked, clean and ready for each service shift.
Work in close coordination with other station cooks, the sauté/grill stations, pantry, and dish team to ensure smooth service flow and seamless integration of cold items into the overall service.
Maintain food safety, sanitation and hygiene standards for all cold-station operations (including handling raw seafood/crudo items safely, cross-contamination prevention, cleaning and sanitizing surfaces).
Communicate any issues (ingredient quality concerns, inventory shortages, equipment malfunctions) immediately to the kitchen leadership.
Participate in station set-up, line checks, closing duties, cleaning of cold-station gear and rotation of products.
Maintain a professional attitude in high-pressure service times, adapt to menu changes, and uphold the hospitality culture of the restaurant.
Qualifications
Previous experience (ideally 2+ years) working a cold station / garde manger or appetizer station in a full-service, high-volume kitchen — experience with upscale or chef-driven restaurants is a plus.
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, especially as cold items often highlight pristine presentation.
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.
What We Offer
A chance to work with Chef Michael White in his first Florida standalone venue, supporting a high-profile chef-driven concept in the vibrant Coral Gables dining scene. Miami New Times+1
Opportunity for growth, mentorship, and development within a dynamic and refined kitchen environment.
Competitive hourly rate plus tips/bonuses (as per service model).
Employee meals, uniform or uniform allowance, staff discounts.
A beautiful, thoughtfully designed work environment in a Mediterranean-inspired space (designed by Bishop Design) with a warm but elevated atmosphere. PROFILEmiami+1
How to Apply
Please submit your resume (highlighting relevant cold-station/garde manger experience), a brief cover letter outlining your interest in the position at MIKA and your availability (including nights/weekends).
Send to: [email protected] (or via the website) — subject line: “Garde Manger Application – [Your Name]”.