Chef de Cuisine

• 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.

More detail about Minnie Bell's Soul Movement, San Francisco part of Minnie Bell's Soul Movement, please visit