This position requires candidates to have a US work permit. Please do not apply if you are not legally able to work in the United States.
Applicants to this position must reside within a 90 mile radius of the property.
Blue Smoke is currently seeking a Sous Chef who is creative, highly motivated, eager and enthusiastic to assist in preparing high-quality meals, ordering food supplies, and overseeing kitchen operations.
Over 3 years on-the-job experience required in fine-dining/upscale kitchens with solid references from superiors and co-workers alike.
Culinary graduate preferred.
Position requires professionalism, excellent communication skills, and outstanding organizational and leadership abilities.
Blue Smoke Restaurant in New York City has become one of the elite BBQ restaurants in the United States. Blue Smoke is owned by Danny Meyer who is the founder and president of the Union Square Hospitality Group. Danny who is originally from St Louis opened his first restaurant Union Square Cafe in 1985. Since that time Danny has gone on to open several other amazing restaurants including Gramercy Tavern, Eleven Madison Park, Tabla, Blue Smoke & Jazz Standard, Shake Shack, The Modern and the cafe's at the Museum of Modern Art. Blue Smoke's Executive Chef Kenny Callaghan has been on Danny Meyers team since the fall of 1993. Kenny a graduate of Johnson & Wales University started his professional culinary career working at the Helmsley Palace Hotel. Kenny then went on to work at the famed Russian Tea Room. In November of 1993 Kenny began working at Union Square Cafe under highly acclaimed Chef Michael Romano. Under Romano's tuteledge Kenny rose through the ranks at USC to attain the position of Executive Sous Chef which he held for 3 and a half years before getting the nod from Danny Meyer to be the opening Executive Chef of Blue Smoke. Since it's opening in March of 2002 Blue Smoke has been recognized as one of the most popular restaurants in NYC.