Required Years of Experience
3 years
Job Details
- Lead, mentor, and manage the culinary team.
- Develop and plan menus and daily specials.
- Create prep lists for the kitchen crew.
- Manage food costs and inventory.
- Maintain standards for food storage, rotation, quality, and appearance.
- Ensure compliance with applicable health codes and regulations.
- Establish maintenance and cleaning schedules for equipment, storage, and work areas.
- Interview, vet, and select kitchen staff.
- Schedule staff and assist in human resources processes as needed.
- Assists in all food service operations and day-to-day operations of the kitchen.
- Monitors kitchen operations to ensure compliance with health and fire department regulations.
- Ensures compliance with state, federal, and local food handling requirements and standards.
- Assists in the implementation and management of kitchen and restaurant policies and procedures throughout scheduled shift.
- Completes the duties of a line cook when needed, and is capable of performing the duties of all kitchen positions.
- Ensures products are stored at the correct temperatures and the recipe books are up to date with current menu items, portions, and ingredients.
- Ensures utilization of daily prep sheets and meat/fish yield sheets daily and that product counts are recorded accurately daily. Participates in monthly inventory process.
- Anticipates, identifies, and corrects any issues with inventory, systems, and staffing.
- Monitors labor costs to attain budgeted goals within restaurant policies and procedures.
- Oversees and approves training and development of kitchen staff.
- Participates in the hiring process by conducting interviews and making hiring recommendations.
- Assists in completion of all back-of-house employee 30-day and annual reviews.
Compensation Details
Compensation: Salary ($75,000.00 - $85,000.00)
Benefits & Perks: Health Insurance, Dental Insurance, Paid Time Off, 401k, Commuter Benefits, Potential Bonuses, Dining Discounts
Required Skills
Leadership
Mentorship
Team Management
Menu Development
Menu Planning
Prep List Creation
Cost Management
Inventory Management
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Southern
Casual Dining
Part of Minnie Bell's Soul Movement
Chef-Owner Fernay McPherson grew up steeped in soul. Using traditional family recipes, Minnie Bell’s menu offers up delicious home-style food, combining soulful flavors and warmth of the south. Fernay was inspired to cook watching her great aunt Minnie and late grandmother Lillie Bell in the kitchen as a child. Fernay's family arrived in San Francisco during the Great Migration as part of the relocation of more than 6 million African Americans from the rural South to cities in the North and West. They left in search of better lives and their culinary spirit traveled right along with them.
Following a successful business launch at the Emeryville Public Market, this location presents the opportunity for Fernay to expand, to build a brick-and-mortar home for Minnie Bell's in the neighborhood that raised her, San Francisco’s Fillmore district. Built on a stellar reputation, bolstered by delicious offerings and community spirit, this fried chicken joint is a celebration of soul food's cultural roots, San Francisco's historic jazz district and the success of black women entrepreneurs to inspire within their neighborhoods and beyond.
Minnie Bell's Fillmore street location is the realization of Chef Fernay McPherson's lifelong dream to bring her culinary talents to her beloved Fillmore district. A third-generation Fillmore resident, Chef Fernay's roots in the community run deep, making her uniquely attuned to the neighborhood's culture and culinary desires. With a passion for preserving tradition and a commitment to providing a unique dining experience, Chef Fernay seized a remarkable opportunity offered by the Fillmore Center, her landlord, and the City of SF to establish Minnie Bell's in a thriving location.
Leadership
Chef Owner
