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 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
• 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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