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. 

HONEY POT BENEFITS 

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

ESSENTIAL DUTIES AND PRIMARY RESPONSIBILITIES

· Dedication to the training, mentorship, and development of all team members; ensuring fair treatment and equitable opportunities for all team members.

· Responsible for oversight of all BOH Operations including the oversight of standard dining room service including line, prep and expo; financial performance; labor; COGS; etc.

· Responsible for all chefs on the following stations: grill, sauté, and pantry. Ability to actively listen and communicate, while upholding the overall dining experience for our guests.

· Commitment to all Tupelo Honey Core Values and facilitating an environment of open communication, community, goals, challenges, and success of the store and team.

QUALIFICATIONS

· At least 3 years in an Executive Chef role of full-service kitchen; 5 years of kitchen experience including food preparation, line cook, fry cook and expeditor, including management experience.

· Computer competency with knowledge of internet software, Microsoft Excel, Word, and food cost management systems. Ability to learn new software and systems as needed for role.

· Ability to communicate clearly and professionally with store managers, kitchen and dining room personnel and guests, as well as regional leadership and corporate services.

· Culinary degree preferred.

REQUIREMENTS

· Be able to work in a standing position for long periods of time (up to ten hours); ability to bend, reach, stoop, and frequently lift up to 50 pounds.

· Must have schedule flexibility to cover all meal periods as needed, including ability to close at least 1 night per week at minimum.

· Must be able to move and process information quickly, making sound decisions and upholding Tupelo Honey standards of excellence in quality, safety, teamwork and achieving financial goals.

· Ability to conform to, and execute, corporate culinary guidelines as well as effective time management, knowledge of food cost management and restaurant profit margins.