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Line Cook
Company Name:Blue Smoke - Union Square Hospitality Group
  
Position Description: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.
  
Company Profile: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.
  
Job Profile:
Position: Line Cook
Start Date: Immediate
Job Category: Restaurant - Casual Dining
Job Type: Full-time
Compensation: $30-39,000
Experience: 3 years
Education: Culinary Arts Degree
Job Location(s): New York
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