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
•Execute all directives of management throughout all shifts.
•Refer to Daily Prep List at the start of each shift for assigned duties.
•Prepare a variety of meats, seafood, poultry, vegetables and other food items for cooking in ovens, grills, and a variety of kitchen equipment.
•Understand and comply consistently with our standard cooking methods, quality standards and kitchen rules, policies and procedures.
•Follow proper cooling, labeling, and rotating procedures of all prepped items.
•Maintain a clean and sanitary work station area including tables, shelves, walls grills, broilers, saut burners, convection oven and refrigeration equipment.
•Understand and comply with all chemical labeling, storage and uses.
QUALIFICATIONS
Previous restaurant experience preferred, but not required.
•At least 6 months experience in a similar capacity. Some sort of kitchen experience is necessary.
•Must be able to communicate clearly with managers and kitchen personnel.
•Be able to reach, bend, stoop and frequently lift up to 50 pounds, and use a ladder when neseccary.
•Be able to work in a standing position for long periods of time (up to 9 hours).
•Must have flexibility of schedule.
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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