Overview

The Line Cook (Cold Section) will be responsible for the preparation, production, and service of visually appealing, high quality foods, on the “Cold Side” of the line; primarily in the Bowls, Grill, Soup, Braise stations in accordance with recipes and procedures.

What You Will Do

1. Follow and complete production sheets in the preparation of hot & cold food items which appear on the daily menu.
2. Prepare a variety of desserts such as cakes, pies, and cookies as directed by the production sheet.
   Bakes desserts as needed.
3. Produce box meals in accordance with managerial instruction and/or direction.
4. Prepare foods for the salad bar, deli line, and yogurt bar. Prepares all cold foods.
   -cleans and cuts vegetables
   -sets up salad bar and deli line
   -oversees deli line and condiment area during meal
   -directly responsible for salad line during meal
   -cleans salad bar and deli line at close of meal
5. Maintain record of the amount of freshly prepared food and leftover food.
6. Fill in for cook on occasion as needed or directed by manager.
7. Responsible for maintaining proper food temperatures of cold foods (below 40°F), taking corrective action as necessary.
8. Keep accurate food temperature charts, reporting problems to supervisors.
9. Adhere to standards outlined by sanitation program.
10. Perform other job-related duties as assigned or directed.
11. Work with, trains and directs student staff assigned to assist the position.
12. Work catered events and special functions as needed.

Required Qualifications, Skills and Competences

• A minimum of a Certificate in Culinary/related field
• 2 years proven cooking experience, including experience as a Line Chef, Restaurant Cook or Prep Cook
• Excellent understanding of various cooking methods, ingredients, equipment and procedures
• Accuracy and speed in executing assigned tasks
• Familiar with industry’s best practices

What we can offer you

• Salary: GHC1,200