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.
Fatty 'Cue is the brainchild of myself, Zak Pelaccio & Robbie Richter. One night we were camped out in Martha Stewarts backyard smoking brisket and various meats for her staff party the next day, when Robbie & Zak had a eureka moment.
Smoked meats with acidity, heat & fresh herbs. Obviously this is not a totally new concept; people have been cooking with fire and pairing char broiled or smoked meats with spice for centuries, but this was special.
This is low and slow, heavy smoke Texas 'Cue with bright asian rubs, brines and garnishes. Fermented shrimp rubbed on lamb ribs: funk on funk. Pork Ribs brined with daun salam and dressed in fish sauce, palm sugar and long pepper. Beef Brisket with sweet & funky chili jam on rice buns.
Smoked goat with buttermilk pappardelle, roasted chili, dandelion & creme fraiche. Briny oysters with smoked tomato sangrita. While we drank cappuccino from Martha spiked with Jack Daniels, heavy smoke rolled behind us bringing dreams of a new restaurant. Man I love the 'Cue.
The Fatty Crew restaurant group NYC/Brooklyn is conducting interviews for an Executive Sous Chef position