Chef de Cuisine

Chef de Cuisine

NICOLAS INC

Cincinnati, OH Job Details Full-time $90,000 a year 1 day ago Benefits Paid holidays Disability insurance Health insurance Dental insurance 401(k) Paid time off Vision insurance Life insurance Qualifications Managing hospitality teams Team management Mentoring Full Job Description Join the team at Nicola's — one of Cincinnati's long-standing Italian dining destinations known for house-made pasta, quality ingredients, and warm hospitality. For decades, Nicola's has been committed to authentic Italian cuisine, scratch cooking, and creating a kitchen culture built on teamwork, consistency, and pride in the craft. We are looking for a motivated Chef de Cuisine who can lead and inspire in a professional kitchen environment and contribute to a restaurant that values quality and tradition.

Key Responsibilities Culinary Leadership:

Developing, testing, and implementing seasonal menus and specials.

Operational Control:

Overseeing food production, quality, and presentation for all plates.

Staff Management:

Hiring, training, mentoring, and scheduling BOH (Back of House) staff.

Financial Management:

Ordering inventory, managing food costs, and controlling expenses to maintain profitability.

Safety & Sanitation:

Ensuring strict adherence to health department and sanitation standards

What We Offer:

2 Weeks of

PTO PLUS 6

Paid Holidays. (3 weeks PTO after year one) 3 Sick days Competitive pay: $90,000

Annual Salary Benefits:

Medical, Dental, Vision insurance. Short-term Disability, Life Insurance and 401k. Sundays Closed (Except Easter and Mother's Day Brunch) Typical shifts ( average 50 hours per week)

Additional Perks:

Shift meal & Family meals daily Founder's Club Incentive Program (includes a company funded R D trip to Italy!) If you're ready to take your career to the next level, apply today. We can't wait to meet you!

Required Skills and Qualifications Experience:

Several years in a high-volume, high-end, or fast-paced kitchen environment.

Leadership:

Strong ability to mentor staff and maintain a respectful team culture.

Technical Skills:

Mastery of culinary techniques, menu costing, and inventory management software.

Communication:

Effective, clear, and positive communication under pressure.