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

• Responsible for the oversight of BOH shift execution 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 restaurant’s 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 levels-including 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.