Exec Sous Chef
Exec Sous Chef
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Not Disclosed
Salary Not Disclosed
1 Vacancy
Job Description
Are you looking for an opportunity and growth in your hospitality career Look no further!
Here at Tupelo Honey we believe The happiest beesmake the best honeyand we are ready to hire team members with a passion to serve our community and foster the brand we love so much.
HONEY POT BENEFITS
- Fair Start Wage
- Industryleading employee and family health care offerings
- Wellness and Tuition Reimbursements
- Accrual of Paid Time Off
- Paid Parental Leave
- Life Dental and Disability benefit options
- Fastgrowth company with advancement opportunities
ESSENTIAL DUTIES AND PRIMARY RESPONSIBILITIES
- Responsible for the oversight of BOH shift including front expo back expo line prep and dish.
- This position is intended to develop chefs to be ready for a Chef de Cuisine position; this includes training and learning the role/responsibilities of the CDC.
- Ensure all food products are consistently received stored rotated prepped and kept according to the restaurants best practices.
- Ensure all food and products are consistently prepared and served according to the Executive Chef and the restaurants recipes portioning cooking and plating standards.
- Responsible for training of line and expo.
- Responsible for opening and closing duties of the restaurant.
- Maintain proper sanitation and safety levelsincluding Steritech and Health Department Sanitation standards.
- Assisting in the ordering and receiving of product under the supervision of Executive Chef or Chef de Cuisine.
- Participate in inventory counting on a weekly basis.
- Responsible for supporting the Executive Chef and Chef de Cuisine with BOH supervision; including coaching counseling discipline and overall mentorship of direct reports.
QUALIFICATIONS
- Previous restaurant experience required.
- A minimum of 2 years of experience in kitchen preparation and cooking.
- At least 6 months experience in a supervisory role
- Knowledge of food cost management and restaurant profit margins.
- Preferably have obtained an associate degree in culinary arts or working towards that.
REQUIREMENTS
- Be able to work in a standing position for long periods of time.
- Be able to reach bend stoop and frequently lift up to 50 pounds.
- Must be able to communicate clearly with managers kitchen and dining room personnel.
- Must have schedule flexibility to cover all meal periods as needed.
- Must be able to move and process information quickly.
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Employment Type
Full-Time
