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in Denver, CO

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Hours Full-time, Part-time
Location 1650 Wewatta Street, Suite 104
Denver, Colorado

About this job

Tupelo Honey's Chef de Cuisine must be a culinary expert and be able to oversee all aspects of inventory management, supply chain logistics, and prep production. Tupelo Honey is an exciting and fast-paced environment and requires a highly driven culinary professional who is passionate about delivering the highest quality food while driving profitable results for the restaurant. This position must ensure all operational standards are met in the prepping and production of all recipes, ensuring consistency by tasting and inspecting all foods before they are plated and served.

Benefits include:
• Industry-leading compensation.
• Quarterly profit-sharing bonus program.
• Best-in-class employee and family health care
• Tenure-based employment incentives
• Life, Dental, Vision, Disability benefit options
• Work-life balance with options for vacation and sick time
• Employee phantom-share stock options
• Fast-growth company with advancement opportunities 

Requirements

Job Requirements
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.


Additional Information
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 all financial reporting including labor and COGS.
* Collaborate and support the Executive Chef by overseeing employee coaching and counseling sessions.
* Oversee inventory controls.