Line Cook prepares menu dishes following established recipes and using designated ingredients that meet production and quality standards as part of a cooking line. Follows all portion and presentation specifications and proper preparation methods. Being a Line Cook sets up and stocks workstation with all necessary supplies. Coordinates with other line cooks to ensure meals are delivered consistently and on time. Additionally, Line Cook is responsible for operating and maintaining a single workstation. May prepare sauces or garnishes. Follows all applicable guidelines and regulations for food handling and safety. Typically requires a high school diploma. Typically reports to a sous chef or executive chef. The Line Cook works independently within established procedures associated with the specific job function. Has gained proficiency in multiple competencies relevant to the job. To be a Line Cook typically requires 3-5 years of related experience. (Copyright 2024 Salary.com)
Cooks and sushi chefs are responcible for the prepping and production of all food; as well as the overall cleanliness of the line, coolers, floors and equipment.
Responsibilities:
-Preparing all food items on a station
-Producing final dishes that are to the chefs standards for guests
-Maintaining a clean work space that is safe to prepare food
-Keeping walk-in and reach in coolers clean and organized
-Keeping dry storage clean and organized
-Taking care of trash and floors
Goma is a new Japanese fusion concept; Chef Dante Boccuzzi’s newest project. We're located at the corner of E. 4th and Prospect in downtown Cleveland. The menu draws upon Boccuzzi’s worldwide award-winning culinary career, which includes serving as the executive chef at Nobu in Milan, where he worked directly with Nobu Matsuhisa and Giorgio Armani at the flagship establishment.