CDP - Chef de partie
MIKA is Chef Michael White’s first standalone Florida restaurant, offering a refined yet approachable Mediterranean-coastal dining experience. The cuisine blends Riviera-inspired flavors, fresh seafood, handmade pastas, vegetables from local purveyors, and warm hospitality. As a CDP at MIKA, you’ll play a key role in delivering the high-standards and flavor-driven dishes that define the brand.
Key Responsibilities
Oversee and manage your assigned station (for example: grill, sauté, pasta, fish, vegetable, cold station) during prep and service, ensuring all dishes meet MIKA’s presentation, portioning and quality standards.
Prepare food and execute menu items according to recipes, plating guidelines and Chef White’s vision — ensuring consistency in flavor, texture and aesthetics.
Maintain mise-en place for your station: before service have all ingredients prepped, equipment ready, and during service keep the station stocked, organised and clean.
Supervise, train and support junior kitchen staff (commis, line cooks) working in your section; delegate tasks appropriately and monitor productivity and quality.
Monitor ingredient usage, control waste, assist in inventory and communicate shortages or product quality issues to Sous Chef/Leadership.
Operate and maintain equipment in your station safely and cleanly; ensure all food safety, sanitation, storage and handling protocols (including HACCP standards) are followed.
Collaborate with other stations, dishwasher/order expeditor teams, and front-of-house kitchen leadership to ensure seamless service flow and timely dish delivery.
Maintain professional kitchen appearance and personal presentation, adhere to grooming and uniform standards.
Assist with menu presentation, seasonal updates, recipe tweaks and special event service when requested by the Chef de Cuisine or Sous Chef.
Participate in station setup, line-checks, shift handovers, end-of-day closing duties and cleaning of work area.
Help maintain a positive, respectful, team-oriented kitchen culture that aligns with MIKA’s hospitality values.
Qualifications & Attributes
Proven experience (ideally 2-4 years+) as a Chef de Partie (CDP) or advanced line cook in a busy, high-quality restaurant kitchen. Hotel and Restaurant Academy+2Indeed+2
Strong culinary skills specific to your station (grill, pasta, fish, sauté, etc) with a demonstrated ability to prepare and present food at an elevated level.
Excellent organizational, time-management and multitasking skills — able to maintain composure under high pressure, service-peak conditions.
Leadership capability: able to supervise, train and motivate team members in your station and maintain quality standards across multiple shifts.
Thorough knowledge of food safety, sanitation practices, proper storage, portion control, quality control, and kitchen hygiene protocols. TravelClick Web Solutions
Flexibility to work evenings, weekends and holidays; ability to stand for extended periods, lift/handle heavy supplies (~50 lbs), work in hot environment, and wear full uniform.
A positive, proactive attitude, open to feedback and continuous learning — eager to contribute to the vision of Chef Michael White and the MIKA team.
Culinary diploma or equivalent experience is preferred but not strictly required if experience meets the standard.
What We Offer
The opportunity to work with Chef Michael White’s distinguished concept in one of South Florida’s rising culinary destinations.
A creative, chef-driven kitchen environment with strong hospitality culture and opportunities for skill enhancement and career growth.
Competitive hourly wage (or salary) plus tips/bonus structure (as per service model).
Kitchen staff meals, uniform provided (or allowance), staff discounts.
A dynamic kitchen with high-standards, culinary passion, and the chance to contribute to an elevated Mediterranean-coastal dining experience.