Sous Chef

Description:
• Supervise all back of house employees
• Uses labor dollars and menu costing programs to assist chef with controlling labor and food cost
• Assist chef in planning menus, ordering supplies, and keeping records and accounts
• Checking in all purchased supplies upon delivery for FOH and BOH
• Supervise all BOH employees throughout shift
• Direct and coordinate assignments of BOH staff
• Monitor work performance of all BOH employees
• Oversee work progress and verify/enforce safety and conformance to standards of BOH staff
• Modify work procedures or processes to meet deadlines, increase efficiency
• Maintain production records
• Determine food costs and pricing with chef
• Frequently inspect facilities and equipment for regulatory compliance
• Plan menus and special events as needed
• Update menu engineering
• Assist chef in updating and costing out specials as needed
• Requisition stock, materials, supplies or equipment from vendors as needed
• Resolve or assist workers in resolving conflicts in the workplace

Additional Information:
• Determine production schedules and staff requirements necessary to ensure timely
• Delivery of services
• Recruit and hire staff, including cooks and other restaurant workers
• Working on line during shift
• Supervise and coordinate activities of cooks and workers engaged in food preparation
• Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs
• Collaborate 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 customers
• Plan, direct, and supervise the food preparation and cooking activities
• Continually check the quality of raw and cooked food products to ensure that standards are met
• Check the quantity and quality of received products
• Order or requisition food and other supplies needed to ensure efficient operation
• Oversee all orders placed and received
• Record production and operational data on specified forms for equipment requests and maintenance repairs
• Monitor sanitation practices to ensure that employees follow standards and regulations
• Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food
• Determine how food should be presented, and create food displays that conform to standards
• Inspect supply areas, equipment, and work stations for cleanliness and organization
• Demonstrate new cooking techniques and equipment to staff