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, 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.
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