Chef de Cuisine

Shukette is a high-energy, perennially busy restaurant nestled in West Chelsea. It is defined by bold middle eastern flavors created in its open kitchen, generous hospitality, and a dining room brimming with joy and energy from the start of service to the end of the evening.

We’re looking for a Chef de Cuisine who likes a challenge — someone energized by volume, complexity, and momentum, and who knows that the only way to keep standards high in a busy kitchen is through clear systems, thoughtful prep, and steady leadership.

If you’re someone who cooks with flavor first and ego last, reads a room as well as a ticket, and believes food should feel like a warm welcome — then we should talk.

Chef Ayesha Nurdjaja — Brooklyn-born, James Beard Award finalist, and the heart behind Shuka and Shukette — is building something joyful, flavorful, and fiercely real in the kitchens of NYC. Here, we’re not about rigid rules — we’re about rip-and-dip moments, buzzing services, team energy that feels like family, and plates that invite people to linger and laugh.

Position Overview:  The Chef de Cuisine (CDC) is the senior back-of-house leader responsible for all aspects of BOH operations. This role ensures food quality, consistency, and safety while maximizing profitability through effective labor and cost management. The CDC oversees kitchen staff, leads training and development, manages vendor relationships, and collaborates with the Culinary Director on menu development. The CDC sets the standard for professionalism, creativity, and execution in the kitchen.

ESSENTIAL RESPONSIBILITIES

Culinary Leadership & Service

• Lead daily kitchen operations, ensuring consistent quality, presentation, and execution of all menu items.
• Expedite service during high-volume shifts; train chefs and expo staff to manage the pass effectively.
• Uphold Bowery Group culinary standards in every dish served.
• Provide hands-on support and leadership on the line as needed.
• Lead menu development in collaboration with the Culinary Director, contributing ideas while ensuring feasibility and consistency.
• Directly supervises sous chefs, line cooks, prep cooks, and dishwashers.
• Responsible for BOH staff training, scheduling, and performance management.
• Collaborates with the Culinary Director and FOH managers to ensure alignment across the restaurant.

Team Development & Accountability

• Recruit, hire, and onboard kitchen staff (line cooks, prep cooks, sous chefs).
• Train, mentor, and evaluate BOH staff to maintain high standards of technique, food safety, and professionalism.
• Create and maintain prep lists, production schedules, and clear communication of expectations.
• Foster a culture of teamwork, accountability, and continuous learning.
• Conduct regular performance evaluations and enforce standards through recognition and corrective action.

Operations & Financial Management

• Manage BOH scheduling through Harri / Team Live to balance labor goals with service needs.
• Achieve and monitor food and labor cost targets.
• Participate in weekly meetings with the Culinary Director to review goals and operations.
• Participate in monthly financial performance reviews with Group leadership.
• Monitor and analyze inventory usage, waste, and purchasing for efficiency.

Vendor & Inventory Management

• Order products and maintain vendor relationships to ensure quality and cost control.
• Monitor deliveries and communicate proactively with suppliers to resolve issues.
• Maintain accurate inventory counts and reconcile with purchasing and cost goals

Compliance & Facilities

• Maintain strict adherence to Department of Health (DOH) food safety standards; ensure the kitchen remains in A-grade condition at all times.
• Hold a DOH Food Handler certification (or obtain within 30 days of employment).
• Oversee kitchen facilities and equipment, reporting and resolving maintenance issues promptly.
• Ensure cleanliness, sanitation, and safety standards are consistently followed by BOH staff.

Leadership & Communication

• Exhibit punctuality, dedication, and flexibility to meet the needs of the restaurant.
• Model professionalism and effective communication with BOH staff, FOH managers, and Group leadership.
• Maintain a proactive, problem-solving approach to kitchen challenges.

KNOWLEDGE & SKILLS REQUIRED

• Extensive knowledge of culinary techniques, ingredients, and cuisines.
• Leadership and interpersonal skills with the ability to inspire and motivate a diverse culinary team.
• Exceptional organizational and multitasking abilities, with attention to detail and consistency.
• Excellent communication skills, both verbal and written.
• Proficiency in BOH systems including inventory, scheduling, and POS integration.
• Creativity and passion for food with a dedication to delivering exceptional dining experiences.

This position requires daytime hours, evening hours and weekends with FULL TIME AVAILABILITY.

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Shukette provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws