About the role
Where you will make an impact
You will lead the kitchen through preparation, service, food safety, portion control, cleanliness, and team discipline. The role is hands-on and requires someone who can protect quality while keeping the kitchen organised enough to deliver consistently during busy service periods.
What you will do
Core responsibilities
- Lead preparation, cooking, plating, and consistent recipe execution.
- Plan prep lists, portions, station setup, and readiness for each service period.
- Manage food safety, cleanliness, stock handling, and waste control in the kitchen.
- Train kitchen teammates and uphold speed, quality, and presentation standards.
- Work with restaurant operations on purchasing, menu availability, and service issues.
What we are looking for
Role requirements
- Minimum BECE certificate; WASSCE, TVET, culinary school, or hospitality training is an advantage.
- Practical experience leading a kitchen, grill, fast-food, or high-volume food-preparation station.
- Strong knowledge of safe food handling, hygiene, portion control, and kitchen organisation.
- Food safety, hygiene, culinary, or hospitality certificate is an advantage.
What success looks like
Outcomes that matter
- Every service period begins with stations, ingredients, and prep work ready.
- Recipes, portions, presentation, and food-safety standards remain consistent.
- Waste and stock handling are controlled without compromising availability.
- Kitchen teammates become faster and more reliable through clear training and supervision.
Why The ChopYard
Clear standards. Real ownership.
The ChopYard is building a disciplined food and hospitality operation around quality, speed, consistency, and a strong guest experience. You will join a team where practical ownership is visible in every service.