Chef de Cuisine

Tupelo Honey is a vibrant and growing restaurant brand known for its commitment to hospitality and community. With a focus on delivering exceptional dining experiences, Tupelo Honey prides itself on fostering a warm and welcoming environment for both guests and team members. The company’s philosophy, "The happiest bees make the best honey," reflects its belief that a positive and supportive workplace culture directly translates to outstanding service and product quality. As a fast-growth company, Tupelo Honey offers numerous opportunities for career development and advancement within the hospitality industry, making it an ideal place for professionals looking to grow and thrive in their careers.

At Tupelo Honey, team members are valued and supported through a diverse array of benefits designed to meet their needs through every stage of employment. These benefits, branded as the HONEY POT BENEFITS, include a fair start wage, industry-leading employee and family health care options, wellness and tuition reimbursements, paid time off accrual, paid parental leave, and life, dental, and disability insurance options. The company is dedicated to creating an environment where employees can succeed professionally and personally, with a commitment to equitable employment practices and employee well-being.

The role currently available is critical to maintaining high standards of food quality and service in a bustling kitchen and dining environment. This position is responsible for the oversight of standard dining room service including line, prep, and expo operations. The candidate will ensure smooth communication during shift changes and supervise all back-of-house (BOH) administration including ordering supplies. Additional responsibilities include managing special BOH operations such as catering and to-go services for large parties, overseeing chefs in various stations including grill, biscuit, market bar, and butcher, and managing all financial reporting related to labor and cost of goods sold (COGS).

Moreover, the role involves collaborating closely with the Executive Chef to support employee coaching and counseling sessions, as well as overseeing inventory controls to ensure efficient kitchen operations. This supervisory and administrative position requires a leader who is both hands-on and organized, capable of managing multiple facets of kitchen and dining room functions to meet the brand’s high standards. It is an excellent opportunity for experienced hospitality professionals seeking to lead a dynamic team in a well-respected and fast-growing restaurant company.