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Sous Chef
Andrew Michael Italian Kitchen
712 W Brookhaven Cir, Memphis, TN, United States
Andrew Michael Italian Kitchen hiring Sous Chef in Memphis, TN

Andrew Michael Italian Kitchen hiring Sous Chef in Memphis, TN

Andrew Michael Italian KitchenMore Info

Full Time • Salary (Based on Experience)
Expired: Sep 23, 2023

Sorry, this job expired on Sep 23, 2023. Below are other jobs that may be of interest to you.

Required Years of Experience

1 year

Job Details
Local Restaurant Group looking to Sous Chef in East Memphis.

The Sous Chef plays an important role in the execution of service through strict adherence to standards and philosophy imparted by our Executive Chefs/Owners and Chef de Cuisine. The Sous Chef will exhibit managerial, culinary, and mentoring skills to assist the Chef de cuisine in creating meaningful places to enjoy for both our guests and the staffs that work with us.

Job Duties and Responsibilities

  • Kitchen Walk-Through (Done upon arrival every morning)
  • General walk-through of kitchen 
  • Line Checks
  • Cooler/Freezer walk-through
  • Line checks (Before every service)
  • Ensure cooks are performing as needed
  • Maintain knowledge of every aspect of the menu
    • Always be able to seize control of any situation that could arise in the kitchen
  • Maintain standardized recipes
  • Fabricate proteins
  • Expedite
    • Ensure reasonable ticket times
    • Monitor all plating and ensure there are no variations 
    • Proper cooking techniques are maintained 
    • Portion control
    • Taste everything
  • Delegate tasks
  • Organize cooler 
    • Done twice a day (AM/PM)
  • Ensure kitchen staff is dressed accordingly and hygiene standards are met
    • Clean, white chef coat & hat/hair net
  • Discipline as needed, depending on incident 
  • Monitor food costs
    • Price out new items as they arrive
  • Produce
  • Dry goods
  • New menu items 
  • Keep order guide prices up to date (Done daily)
  • Keep prep lists up-to-date and ensure cooks are using them correctly 

  • Order product as needed
  • Orders should not be called in until prep lists are complete (to ensure there are no shortages the next day that could stall prep)
  • Maintain kitchen cleanliness and organization to our high standards
  • Organize and understand the freezer inventory weekly
  • Comply to health codes at all times
  • Maintain a positive and professional approach with employees, coworkers and customers at all times
  • Schedule staff accordingly

Compensation Details

Compensation: Salary (Based on Experience)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Dining Discounts

View Job Description

Open Jobs From Andrew Michael Italian Kitchen

Full/Part Time • Hourly (Based on Experience) plus tips
Require min. 1 year of experience
Full/Part Time • Hourly (Based on Experience) plus tips
Require min. 1 year of experience


Fine Dining

Part of Enjoy A|M Restaurant Group

Andy Ticer and Michael Hudman's flagship restaurant located in East Memphis, TN.

Born and bred Memphians, Andy Ticer and Michael Hudman opened Andrew Michael Italian Kitchen in 2008 to feature innovative Italian cooking rooted in Southern tradition. The Chefs trained at Johnson and Wales University in Charleston, South Carolina and the Italian Culinary Institute in Calabria, Italy.

Their second restaurant, Hog & Hominy, is a wood burning, neighborhood eatery and was named one of the top new restaurants by GQ Magazine, Southern Living, and Bon Appetit as well as a semi-finalist for Best New Restaurant from the James Beard Foundation, which also named the chefs semi-finalists for the Best Chef: Southeast award for three consecutive years during 2012-2014, and a finalist for the award in 2015, 2016, and 2017. On February 15, the Chefs were announced as semi-finalists for the 2018 James Beard Best Chef Southeast award, placing them in the running for seven consecutive years.

In 2013, they were awarded Food & Wine Magazine’s Best New Chefs Award and named in’s 2014 Kentucky-Tennessee Rising Star Chefs. In his review of the restaurants in 2013, Pete Wells of the New York Times called the restaurants “A sibling rivalry worth diving into.”