Mobile Executive Chef

Job Description

Are you looking for an opportunity and growth in your culinary career? Look no further!

Tupelo Honey is looking for talented Executive Chefs that are highly mobile and open to relocation to any of our existing locations. We currently operate in 14 states across the country with 22 locations.

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

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 oversight of special BOH Operations including private events and VIPs, large parties, and catering/to-go.

Responsible for all chefs on the following stations: grill, biscuit, market bar, and butcher where applicable

Responsible for the oversight of standard dining room service including line, prep and expo.

Oversight of BOH administration, and financial performance including labor and COGS.

Responsible for conforming to corporate culinary guidelines.

Commits to community involvement as the culinary face of Tupelo Honey

Responsible for oversight of Tupelo Honey family meals.QUALIFICATIONS

A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expeditor.

At least 2 years experience in a similar capacity with supervisor or managerial experience preferred.

Knowledge of food cost management and restaurant profit margins.

Good computer skills with knowledge of internet software, Microsoft Excel and Word.

Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.

Preferably, an associate degree in culinary arts.REQUIREMENTS

Be able to work in a standing position for long periods of time (up to ten hours).

Be able to reach, bend, stoop and frequently lift up to 50 pounds.

Must have schedule flexibility to cover all meal periods as needed.

Must be able to move and process information quickly.

Availability to close 1 night a week at minimum.