Chef de Cuisine

Are you looking for an opportunity and growth in your hospitality career? Look no further!

Here at Tupelo Honey, we believe " The happiest bees make the best honey" and we are ready to hire team members with a passion to serve our community and foster the brand we love so much.

 We feel passionate about offering a diverse array of benefits to meet our team members’ needs throughout every age and stage of employment.

HONEY POT BENEFITS

• Fair Start Wage
• Industry-leading employee and family health care offerings
• Wellness and Tuition Reimbursements
• Accrual of Paid Time Off
• Paid Parental Leave
• Life, Dental, and Disability benefit options
• Fast-growth company with advancement opportunities

ESSENTIAL DUTIES AND PRIMARY RESPONSIBILITIES

• Responsible for the oversight of standard dining room service including line, prep and expo.
• Responsible for between shift communication.
• Responsible for the oversight of BOH administration including ordering.
• Responsible for all special BOH operations including large parties and catering/to-go.
• Responsible for chefs in all stations including: grill, biscuit, market bar, and butcher.
• Responsible for all financial reporting including labor and COGS.
• Collaborate and support the Executive Chef by overseeing employee coaching and counseling sessions.
• Oversee inventory controls.

• A minimum of 4 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expeditor.
• At least 1 year experience in a similar capacity with supervisor or managerial experience preferred.
• Knowledge of food cost management and restaurant profit margins.
• Good computer skills with knowledge of internet software, Microsoft Excel and Word.
• Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.
• Preferably, an associate degree in culinary arts.

• Be able to work in a standing position for long periods of time (up to ten hours).
• Be able to reach, bend, stoop and frequently lift up to 50 pounds.
• Must have schedule flexibility to cover all meal periods as needed.
• Must be able to move and process information quickly.

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