Chef de Cuisine

Tupelo Honey Cafe; Gainesville (GA); Ibrido; USD 60.000 - 90.000; Tempo pieno

Vantaggi offerti da questo lavoro

Health care

Tuition reimbursement

Paid time off

Parental leave

Life, disability benefits

Advancement opportunities

Descrizione del lavoro

Tupelo Honey Cafe is seeking a seasoned kitchen leader to oversee dining room service, BOH operations, and culinary staffing. You will coordinate line cooks across stations, manage ordering, and drive cost controls while mentoring staff under the Executive Chef.

The role emphasizes hands-on supervision, operational leadership, and delivering exceptional guest experiences in a fast-paced hospitality setting.

Competenze

• Minimum 4 years in varied kitchen positions including food preparation, line cook, fry cook and expeditor.
• At least 1 year 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.

Mansioni

• Oversee standard dining room service including line, prep and expo.
• Manage between shift communication.
• Oversee BOH administration including ordering.
• Oversee all special BOH operations including large parties and catering/to-go.
• Supervise chefs in all stations including: grill, biscuit, market bar, and butcher.
• Handle all financial reporting including labor and COGS.
• Collaborate and support the Executive Chef by overseeing employee coaching and counseling sessions.
• Oversee inventory controls.

Conoscenze

Communication

Leadership

Food cost mgmt

Excel

Staff coaching

Menu knowledge

Formazione

Associate degree in culinary arts

Strumenti

Microsoft Excel

POS systems

Descrizione del lavoro

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

Here at Tupelo Honey, we believe \"The happiest beesmake 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 and Tuition Reimbursements
• Accrual of Paid Time Off
• Life, Dental, and Disability benefit options
• Fast-growth company with advancement opportunities

ESSENTIAL DUTIES AND PRIMARY RESPONSIBILITIES

• Responsible for the oversight of standard dining room service including line, prep and expo.
• Responsible for between shift communication.
• Responsible for the oversight of BOH administration including ordering.
• Responsible for all special BOH operations including large parties and catering/to-go.
• Responsible for chefs in all stations including: grill, biscuit, market bar, and butcher.
• Responsible for all financial reporting including labor and COGS.
• Collaborate and support the Executive Chef by overseeing employee coaching and counseling sessions.
• Oversee inventory controls.

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

Here at Tupelo Honey, we believe \"The happiest beesmake 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 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

• Responsible for the oversight of standard dining room service including line, prep and expo.
• Responsible for between shift communication.
• Responsible for the oversight of BOH administration including ordering.
• Responsible for all special BOH operations including large parties and catering/to-go.
• Responsible for chefs in all stations including: grill, biscuit, market bar, and butcher.
• Responsible for all financial reporting including labor and COGS.
• Collaborate and support the Executive Chef by overseeing employee coaching and counseling sessions.
• Oversee inventory controls.

QUALIFICATIONS

• A minimum of 4 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expeditor.
• At least 1 year 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.

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