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Pastry Cook
Blue Smoke
116 East 27th Street, NY, New York
Pastry Cook at Blue Smoke

Pastry Cook at Blue Smoke

Blue SmokeMore Info

Full Time • Hourly (Based on Experience)
Expired on Apr 5, 2018

Sorry, this job expired on Apr 5, 2018. Below are other jobs that may be of interest to you.

Requirements

1 year


Job Details

Blue Smoke is seeking baking & pastry cooks at its Flatiron location. This is a great opportunity for the individual who is looking to add to their basic skills and learn more about traditional American baking and pastries.

We make our own biscuits, baguettes, short breads, brioche and preserves using seasonal ingredients. We are passionate about home style comfort desserts and Americana bakery style presentation. House made ice creams, sorbets and layer cakes, chocolate work and pies remind our guests of desserts they hold close to their hearts. USHG believes strongly in promoting from within and welcoming entry level talent to grow with us! We look forward to hearing from you and welcome questions about opportunities within the group.


Compensation details

USHG Benefits Package includes: Paid Time Off, Full Health/Dental/Vision Insurance, Flex Spending, Matched 401 (k), Employee Dining Program, and more!


Required Skills

Bread making

Cake Making

Cake decorating

Catering

Pastry Commissary

Pastry Plating

Pastry Production

Time Management

Wood Fire

Read more


View Job Description

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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.

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