Exec Sous 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, 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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