Sous Chef

This job was posted by https://joblink.delaware.gov : For more information, please see: https://joblink.delaware.gov/jobs/1568310 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 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