Helens - Sous Chef - Part-Time Food Service Summary Coordinates and supervises activities of Cooks and other personnel engaged in preparing and cooking foodstuffs for Helen's Restaurant by performing the following duties personally or through subordinate supervisors. Essential Duties and Responsibilities include the following. Other duties may be assigned. Assumes responsibilities for kitchen in absence of Executive Chef. Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and recency of menu. Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies. Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items. Directs food apportionment policy to control costs. Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner. Tests cooked foods by tasting and smelling them. Devises special dishes and develops recipes. Establishes and enforces nutrition and sanitation standards for restaurant.