Line Cook

Line Cook Restaurant: Suzu — Opening Early 2026 Position Type: Non-Exempt, Full-Time Location: Cincinnati, Ohio About SUZU Hospitality SUZU is our vision of modern Japanese hospitality and cuisine, embodying the harmony between innovation and timeless tradition. Located in Madisonville, Cincinnati, SUZU is inspired by the craftsmanship, flavors, and modern dining culture of Japan. As part of a growing hospitality group with restaurants across the United States, we are committed to delivering exceptional food, authentic hospitality, and a guest experience that is seamless, thoughtful, and inviting. Whether in the front of house or back of house, every team member plays an essential role in creating an environment built on professionalism, respect, teamwork, and continuous growth. SUZU Hospitality is an Equal Opportunity Employer, and we are proud to foster an inclusive workplace where all individuals have the opportunity to thrive. Position Summary The Line Cook is responsible for preparing high-quality dishes, managing mise en place, and executing components with consistency and precision. This role is ideal for cooks who are committed to craftsmanship, eager to learn, and thrive in a structured fine-dining environment. Key Responsibilities Culinary Preparation & Execution Prepare and cook menu items according to fine-dining standards Follow recipes, plating guides, and station procedures with accuracy Maintain clean, organized, and well-prepared mise en place Execute dishes during service with attention to timing, flavor balance, and presentation Station Work & Team Coordination Support Chef de Partie and Sous Chef with prep, service, and daily tasks Communicate clearly with the kitchen team to maintain a smooth service flow Assist other stations when needed and adapt to daily production needs Manage station setup, restocking, and breakdown efficiently Quality & Standards Uphold consistency in textures, cuts, marinades, seasoning, and cooking techniques Taste and adjust components to ensure quality and accuracy Handle premium ingredients with care and respect Cleanliness & Food Safety Maintain high standards of hygiene, sanitation, and organization at all times Follow all HACCP guidelines, labeling, storage, and rotation procedures Support daily and weekly cleaning schedules to maintain a pristine kitchen environment Qualifications 1–3 years of experience in a professional kitchen (fine dining preferred) Strong knife skills and a solid foundation in basic culinary techniques Familiarity with Japanese ingredients and cuisine is a plus Food Handler certificate Ability to work efficiently and calmly under pressure Positive attitude, strong work ethic, and eagerness to grow Excellent communication and teamwork skills What Suzu Offers Competitive pay and growth opportunities Training in fine-dining Japanese techniques and ingredients Supportive and disciplined kitchen environment Staff meals and professional development opportunities #J-18808-Ljbffr Suzu Hospitality