Sous Chef

• 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 • 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

Operates a group of chef-driven restaurants and hospitality businesses.