Sous Chef

Description:Supervise all back of house employeesUses labor dollars and menu costing programs to assist chef with controlling labor and food costAssist chef in planning menus, ordering supplies, and keeping records and accountsChecking in all purchased supplies upon delivery for FOH and BOHRequirements:Supervise all BOH employees throughout shiftDirect and coordinate assignments of BOH staffMonitor work performance of all BOH employeesOversee work progress and verify/enforce safety and conformance to standards of BOH staffModify work procedures or processes to meet deadlines, increase efficiencyMaintain production recordsDetermine food costs and pricing with chefFrequently inspect facilities and equipment for regulatory compliancePlan menus and special events as neededUpdate menu engineeringAssist chef in updating and costing out specials as neededRequisition stock, materials, supplies or equipment from vendors as neededResolve or assist workers in resolving conflicts in the workplaceAdditional Info:Determine production schedules and staff requirements necessary to ensure timelyDelivery of servicesRecruit and hire staff, including cooks and other restaurant workersWorking on line during shiftSupervise and coordinate activities of cooks and workers engaged in food preparationAnalyze recipes to assign prices to menu items, based on food, labor, and overhead costsCollaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customersPlan, direct, and supervise the food preparation and cooking activitiesContinually check the quality of raw and cooked food products to ensure that standards are metCheck the quantity and quality of received productsOrder or requisition food and other supplies needed to ensure efficient operationOversee all orders placed and receivedRecord production and operational data on specified forms for equipment requests and maintenance repairsMonitor sanitation practices to ensure that employees follow standards and regulationsInstruct cooks and other workers in the preparation, cooking, garnishing, and presentation of foodDetermine how food should be presented, and create food displays that conform to standardsInspect supply areas, equipment, and work stations for cleanliness and organizationDemonstrate new cooking techniques and equipment to staff