Ok, I need more advice. I've been at my new place for a little over and month now and we're super busy and don't seem to be slowing down. I'm working a lot, teaching a lot and learning a lot. I don't feel like I could have made a better decision honestly.
My problem comes when dealing with the change in volume. I feel like I quickly caught up with the change in cooking due to the increased volume but I can't seem to keep up with the organization and cleaning of it. I try to keep the guys working clean but it was a lot easier at the other place when busy nights were 80 covers only on the weekends and with a huge walk-in. At my new place I have to battle this new walk-in that is 1/3 the size of my old one with 200 covers nightly. Some days I feel like more of a maid than a Sous Chef because I have to reorganize every day to fit the new trucks into the walk-in that is already stacked and bursting a the seams. Then to make matters worse I have to keep the guys focused that come in at 3 and barely have time to prep for a 220 cover service on their stations at 5.
I usually come in at 12 put up orders, make and pass out prep sheets, get started on sauces soups etc, get the guys caught up to speed on what needs to be done and how many covers, and then prep for the saute station that I usually work, clean up, do orders/counts and go home around 12. The chef usually comes in around 9 and handles paperwork/bills, helps with prep, runs inside expo during service and goes home after the rush around 9. Somewhere in there I find time to organize something but it's so hard to keep things organized with so much product and so little space.
Any tips or advice would be appreciated!