Executive Chef

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

• 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.

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