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. 

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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