Required Years of Experience
3 years
Job Details
The Chef de Cuisine is the leader of the kitchen and directly represents ownership. The primary responsibilities of the CDC are to monitor the financial and service systems of the kitchen to ensure within EnjoyAM standards, develop with Executive Chefs/Owners seasonal menus, and ensure that restaurant remains appropriately staffed with well trained team members. The CDC reports directly to Owners and EnjoyAM Management Team.
- Supervising food preparation, monitor's food production, sanitation, and safety in the kitchen.
- Creates recipes and pricing guides used by all team members.
- Analyzing recipes and plate presentation.
- Drives the execution of superior food quality and standard adherence.
- Actively involved in all food production areas; teaches menu item specifications.
- Cost conscious; monitors food production, ordering and waste.
- Achieves food costs; connects daily cost management with profit/loss achievement.
- Achieves labor costs; monitors business flow.
- Enforce the brand by working with the guidelines set by the company.
- Identifies staffing needs, interviews and selects kitchen members, schedules, counsels and motivates kitchen staff.
- Partners with the front-of-the- house and other properties to achieve both department and company goals
Compensation Details
Compensation: Salary (Based on Experience)
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Dining Discounts
Gallery
Open Jobs From Hog & Hominy
Italian
Casual Dining
3 Employee RecommendationsSee Details
Part of Enjoy A|M Restaurant Group
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, 2017 and 2018. In 2013, they were awarded Food & Wine Magazine’s Best New Chefs Award and named in Starchefs.com’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.”
Early 2015 saw the opening of the chefs’ third space, a craft butcher shop and café, complete with classic pastries, coffee, espresso. Porcellino’s Craft Butcher received four stars from The Commercial Appeal and made the Bon Appetit list of Top 50 new restaurants for 2015. The chefs opened Josephine Estelle in the Ace Hotel New Orleans in March 2016. The restaurant made Bon Appettit’s top 50 Best New Restaurants and Southern Livings Best New Restaurants in the South.
Catherine & Mary’s, the chefs’ first restaurant in Downtown Memphis, opened in September of 2016 and brought together their blend of grandmother cooking, Italian philosophy of dining, and southern ingredients to the heart of the city.
In January of 2018, the chefs opened their second downtown restaurant, located in the Old Dominick Distillery on South Front Street. This most recent addition embraces a new and exciting restaurant concept, featuring an open kitchen, wood fire cooking and a raw bar, all overlooking the Mississippi River in the South Main Arts District of Downtown Memphis.
Leadership
Chef/ Co-owner
