Seeking a passionate professional to join our award-winning team!
Navy BlueRestaurant, owned and operated by Michelin-starred Chef, Aaron Bludorn, is seeking talented, passionate and motivated hospitality professionals with casual fine dining experience.Navy Blue Restaurant is committed to superior quality and excellence in service fueled by a keen attention to detail and a strong work ethic. If this individual is you, please apply.Navy Blue Restaurant is located in the Rice Village at 2445 Times BLVD.
What We Offer:
Great earning potential:Competitive wages and consistent schedules
Professional Development: Our sommeliers go beyond just taking orders and collaborate with ordering, selecting, and acting as ambassadors for the wines they love
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.
About Navy Blue:
Navy Blueis Chef Aaron Bludorn’s Seafood restaurant inthe Rice Village 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.
This is Chef Aaron, Victoria, and Cherif Mbodji's second restaurant in Houston. Their first is Bludorn, located at 807 Taft Street.
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