Line Cook

Nicola’s Ristorante Italiano, one of Cincinnati’s most respected fine-dining restaurants, is seeking a talented and motivated Line Cook to join our kitchen team.

For nearly 30 years, Nicola’s has been known for refined Italian cuisine, house-made pastas, fresh seafood, and exceptional hospitality. We’re looking for someone who takes pride in their craft and thrives in a professional, high-standards kitchen.

What You’ll Do

• Prepare and execute dishes to Nicola’s quality and presentation standards
• Work all stations as needed during service
• Maintain a clean, organized, and efficient workstation
• Follow proper food safety and sanitation practices
• Collaborate with chefs and kitchen staff to deliver a consistent dining experience

What We’re Looking For

• Previous line cook experience (fine dining or Italian cuisine a plus)
• Strong knife skills and attention to detail
• Ability to work evenings, weekends, and holidays
• Team-oriented attitude and a strong work ethic
• Passion for food and professional growth

Benefits

• 70% company covered medical, dental, and vision insurance for full time employees
• 100% company covered life insurance and short term disability for full time employees
• 401k with a 3% match after 1 year of employment
• Closed Sundays with the exception of Mother's Day and Easter
• Competitive pay and career Growth Opportunities

Duties and responsibilities: 

• Food preparation and portioning prior to service. 
• Maintaining a clean and sanitary work environment. 
• Cooking and preparing all menu items in accordance standards set by the Corporate Chefs, CDC, and Sous Chefs 
• Understanding of cooking methods, ingredients, and equipment. 
• Experience in full-service restaurant is required. 
• Complete working knowledge of meat temperatures (Rare, MR, MED, MW, Well done) with high accuracy. 
• Complete opening duties, set up workstation with required mise en place, tools, equipment and supplies, inspect the cleanliness and working condition of all tools, equipment and supplies, check production schedule and pars, establish priority items for the day, inform the CDC and/or Sous Chef of any supplies that need to be requisitioned for the day’s tasks and transport supplies from the Storeroom and stock in designated areas 
• Assist other Cooks wherever required to ensure optimum service to guests 
• Breakdown workstation and complete closing duties return all food items to the proper storage areas 
• Rotate all returned product, wrap, cover, label and date all items being put away, straighten up and organize all storage areas, clean up and wipe down food prep areas, reach-ins/walk-ins, shelves, return all unused and clean utensils/equipment to the specified locations 
• Apply advanced knife skills required for service 
• Maintain an exceptional menu knowledge and attention to detail with plate presentation 
• Prepare both hot and cold items and demonstrate a variety of cooking techniques 
• Maintain solid knowledge of all food products and is able to skillfully apply culinary techniques 
• Read, measure, and execute recipes