CDP - Chef de partie
1 month ago
Miami
Job Description 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. Powered by JazzHR ixcs7DjnQU