PASTRY COOK - BLUDORN RESTAURANT and NAVY BLUE RESTAURANT
Pastry cooks are a crucial part of restaurant operations at Bludorn Restaurant and Navy Blue Restaurant - who prepare, cook, and plate pastry and desserts; assist in organizing ingredients; and help keep the kitchen pristine for service.
Who We Are:
We are a team - in the kitchen and the dining room, at the bar and on the patio. Navy Blue and Bludorn are fast-paced, exciting place to work, surrounded by some of the most hospitable and talented people in the business. Our guests join us from all over the city, the country, and the world, and the seasonal cuisine of Chef Aaron takes inspiration from the Gulf, local, and purveyors across the globe.
Our staff come from all over Houston, some with years of restaurant experience, and others just starting in the industry. What unites them is a passion for hospitality and making people feel at home.
What We Offer:
Great earning potential: Competitive wages and consistent schedules
Opportunity for growth: We love seeing our colleagues succeed and work hard to promote from within our team!
Company-Sponsored insurance: Health, Dental, Vision, Life, and Long-Term Disability are available at low rates for you and your family
Daily family meal at the restaurant: Available to all staff before every service
Continuous learning and education: Regular in-house trainings on wine, service, cocktails and more to help you shine
Paid vacation: Begin accruing time on your first day that you can use towards vacation
Dining discount: All our staff are encouraged to dine at Bludorn at an employee rate (we love to take care of our team!)
Above and Beyond: We work closely with Southern Smoke foundation (among other groups) and have opportunities for all staff to get involved in the community outside the restaurant
What to Expect:
Arrive at the restaurant on-time according to the posted schedule (PM or AM shifts) and assemble necessary items for the workstation (pots, pans, cutting boards, etc)
Use the written mise-en-place sheet as a guide to chop, cook, and prepare ingredients for service according to Navy Blue's standards and recipes
Receive and organize orders as-needed to various parts of the kitchen including fridges and dry storage
Attend and contribute to a daily cooks’ meeting organized by the Chef team
Clean the kitchen and maintain an organized station both individually and with the rest of the kitchen staff
Prepare the workstation for service, with sauces, ingredients, and other items cleanly labeled, organized properly, and prepared to the Navy Blue standard
Write a daily prep list for the following shift and present to Chef to approval
Store any ingredients in the kitchen according to safety standards, including temperature standards with clean and dated labels
Assist in daily/nightly cleaning of the kitchen area and walk-in fridges
Requirements:
Passionate about food and cooking in a professional kitchen
Have a background knowledge of cooking techniques (e.g. grilling, sautéing, frying, roasting etc), safe knife usage, and proper cooling/storing methods for both raw and cooked ingredients
Understand portioning and measurements in both the metric and imperial systems
Eager to learn, develop culinary skills, and be coached by your peers
Comfortable working both independently and as part of a small team
Punctual, organized, and have a can-do attitude
Cool under pressure and able to commit to deadlines
Able to communicate clearly and professionally with colleagues and members of the public (we are an open kitchen!)
Wear a mask while working at the restaurant and follow safety protocols as required by management
About Navy Blue and Bludorn:
Bludorn is Chef Aaron Bludorn’s restaurant in the Fourth Ward section of Houston’s Montrose neighborhood. Following a decade working for legendary French chef Daniel Boulud in New York City, Aaron was lured to Houston (his wife, Victoria’s hometown) by the welcoming spirit of Houstonians who embrace newcomers, especially in the culinary community.
At Navy Blue and Bludorn, diners experience Chef Aaron’s fine dining sensibility with the feeling of a timeless neighborhood restaurant. The food is familial but thoughtful, the hospitality warm yet polished, and the scene vibrant, spirited, and a fit for any occasion. Aaron embraces the restaurant’s close proximity to seafood from the Gulf, meat from Texas ranches, incredible produce being grown by local farmers, and ingredients from around the world in a hat tip to 807 Taft’s first life as a global import outpost for the city of Houston. Navy Blue is Chef Aaron's second restaurant in Houston and focuses on sustainable Gulf Coast seafood in the heart of Rice Village.