Union Square hospitality Group is seeking a Sous Chef to join the team at Blue Smoke!
Blue Smoke Sous Chefs are responsible for actively ensuring a superior guest experience through accommodating and knowledgeable service and excellent food. They support the Chef de Cuisine, Executive Chef and the entire team by organizing, planning and directing activities in all aspects of the kitchen and back of house. They actively embody, inspire and teach skills that will elevate the core values, mission and vision of Blue Smoke and Union Square Hospitality Group.
Requirements and Skills:
• 2+ years of Kitchen management experience in a high volume, detail-oriented and excellence driven environment
• Must have extensive culinary knowledge – a culinary degree is preferred
• Must be able to work with restaurant personnel as a unified team to create a positive work environment
• Must love creating delicious food and providing an amazing guest experience
• Excellent work ethic and dedication to the hospitality industry
• Must be driven to lead a high performing team in a way that is consistent with the culture of Blue Smoke
• Knowledge of Microsoft Office applications
• Restaurant scheduling, inventory and purchasing experience necessary
• Ability to work full-time (including early mornings, late nights and weekends)
Advanced Knife Handling
Enforcement Of Safety / Sanitation Standards
Food / Beverage Pairing
Food Handlers Certificate
Food Safety Knowledge
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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.
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