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Line Cook
Blue Smoke
255 Vesey Street, New York, NY, United States
Blue Smoke hiring Line Cook in New York, NY

Blue Smoke hiring Line Cook in New York, NY

Blue SmokeMore Info

Full Time • Hourly (Based on Experience)
Expired: Jan 6, 2020

Sorry, this job expired on Jan 6, 2020. Below are other jobs that may be of interest to you.

Requirements

0-1 years


Job Details

Make a meaningful impact as a Line Cook at Blue Smoke in Battery Park City!

Founded by CEO Danny Meyer with the opening of Union Square Cafe in 1985, Union Square Hospitality Group has created some of New York's most beloved restaurants, cafes, and bars such as Gramercy Tavern, Maialino, The Modern, Marta, and Porchlight to name a few!

As an important member of our team, you’ll receive:

  • Full Health, Dental, and Vision insurance
  • Paid Time Off to support you in having an active life outside of work
  • Paid Parental Leave (yes! even as an hourly employee!)
  • Dining credit and discounts throughout the USHG family of restaurants
  • Matched 401(k) to help you invest in your future
  • Access to Mentor Programs, Career Development classes, and personalized career advancement support

What You Bring to the Table

  • Commitment to embodying our Family Values of:
    • Integrity- Doing the right things always- using sound judgment- even when no one is looking
    • Excellence- Doing what needs to be done, as well as it can possibly be done
    • Hospitality- Doing all that can be done for others- and more than is expected- in thoughtful ways that let people know you are on their side
    • Entrepreneurial Spirit- Seeing opportunities others haven’t- and creating opportunities others wish they’d thought of first 
  • Must have knowledge of common ingredients used in kitchens and a desire to continue to expand their repertoire
  • Display and retain knowledge of equipment use, sanitation and basic maintenance
  • Share in responsibility of seeking guidance if training has not been reviewed
  • Responsible for maintaining properly sharpened knives and tools and exhibit at least average knife skills in speed and accuracy to maintain a professional line cooks’ workload
  • Consistently ensuring that station Mise en Place is excellently prepped, seasoned and cooked to the standards taught by Blue Smoke's culinary leadership team
  • Write and properly prioritize the day’s prep list to ensure a smooth-running service and confidently communicate any deviations from expected quality of ingredients and timing of duties
  • Through the family value of Entrepreneurial Spirit, thoughtfully communicate any questions or ideas that might allow positive evolution of station operations
  • Open availability
  • Comfortable in a fast-paced environment
  • Must have a basic understanding of professional cooking, knife handling skills, and food safety
  • Recipe knowledge required
  • Be fully aware of, and conform to, Department of Health requirements to run an A-level kitchen
  • Culinary Degree a plus but not required
Apply here: http://hrbrg.co/dy4nxd

Compensation details

Full Benefits


View Job Description

Open Jobs From Blue Smoke


Line Cook
Full Time • Hourly (Based on Experience)
Require min. 0-1 years of experience

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Barbecue, Southern

Casual Dining

Part of Union Square Hospitality Group

Blue Smoke celebrates the evolving American South and honors its culinary traditions. Inspired by the many regions of the South, from the Carolina coast to the hills of central Texas, the food is soulful with a selection of smoked meats, fresh produce, and thoughtfully sourced ingredients. Classic and specialty cocktails, an extensive American craft beer list, American wines and whiskey served by a welcoming team complete the experience.

Founded by Union Square Hospitality Group (USHG) in 2002 and named after the curl of blue smoke that rises out of perfectly smoked meat, Blue Smoke was the fruit of restaurateur Danny Meyer’s vision of creating a casual restaurant that would combine the soulful cuisine of America’s South with the fine dining DNA of his other USHG restaurants. In early 2001, Danny tapped two Union Square Cafe veterans, General Manager Mark Maynard-Parisi and Chef Kenny Callaghan, to lead the new restaurant. Since then, Danny, Mark, and a rotating cast of travel companions have eaten their way through Alabama, Georgia, Illinois, Mississippi, Missouri, North Carolina, South Carolina, Tennessee and Texas to research and understand the South’s diverse culinary traditions.

A year after opening the restaurant, Danny and the Blue Smoke team created the Big Apple Barbecue Block Party, inviting the country’s top pitmasters to cook their regional specialties on the streets of Manhattan for a giant celebration that today draws over 125,000 visitors, while raising funds to support the Madison Square Park Conservancy.

In 2014, Jean-Paul Bourgeois was named Executive Chef of Blue Smoke. Hailing from Louisiana and having cooked in fine dining kitchens across the country, including USHG’s Maialino, Jean-Paul shares his story and Southern culture through the menu at Blue Smoke.

The flagship Blue Smoke, with the club Jazz Standard, is located on East 27th Street in New York City, and a second location opened in 2012 in NYC’s Battery Park City. Blue Smoke also has two premium Blue Smoke on the Road baseball concessions at Citi Field, home of the New York Mets, and the Washington Nationals ballpark. In 2013, Blue Smoke on the Road opened at Delta Terminal 4 in John F. Kennedy International Airport.

Open Jobs From Blue Smoke
Line Cook