Chef de Cuisine

Shukette is looking for a passionate  CDC to join our culinary team. Led by Chef / Partner Ayesha Nurdjaja — a 2022 James Beard Award finalist and 2023 semifinalist — Shukette is one of Chelsea’s most celebrated restaurants.

In 2021, the New York Times praised Shukette for its “extroverted, generous spirit” and a fresh approach to Middle Eastern cooking that was “long overdue in New York.” Four years later, in 2025, Shukette was recognized again, earning a place on the New York Times list of the Top 100 Restaurants in the city.

Our menus are rooted in responsibly and locally sourced ingredients, with a strong focus on seasonality. Chef Ayesha brings a dynamic take on her favorite dishes, inspired by her extensive travels and culinary perspective. Members of our culinary team work directly with seasonal products and traditional techniques to bring these bold, vibrant flavors to life.

Shukette is part of The Bowery Group (Cookshop, Rosie’s, Shuka, Vic’s), a restaurant group recognized with accolades including James Beard nominations and New York Times “Top 10 New Restaurants of 2021.” Across our restaurants, we share a commitment to supporting small farms, highlighting seasonal produce, and bringing guests honest, vibrant, and respectfully produced food.

Join us and help carry forward a restaurant that celebrates bold flavors, culinary creativity, and the joy of sharing food.

About the Role

We’re seeking an experienced and passionate Chef de Cuisine to lead the back-of-house team. This role oversees all aspects of BOH operations — from menu execution and kitchen leadership to vendor management and cost control. As CDC, you’ll work closely with our Culinary Director to develop menus, inspire your team, and deliver consistently excellent cuisine that reflects The Bowery Group’s commitment to seasonality, sustainability, and hospitality.

What You’ll Do

• Lead daily BOH operations, ensuring food quality, presentation, and consistency.
• Expedite service and train chefs and expo staff to manage the pass effectively during high-volume shifts.
• Collaborate with the Culinary Director on menu development and execution.
• Recruit, train, and mentor line cooks, prep cooks, and sous chefs.
• Manage scheduling, labor goals, and food costs while meeting budget targets.
• Oversee vendor relationships, ordering, and inventory management.
• Maintain strict DOH food safety standards and ensure the kitchen remains A-grade at all times.
• Ensure all equipment and facilities are maintained in proper working order.
• Foster a positive, professional, and accountable kitchen culture.

What We’re Looking For

What You’ll Need

Why Join Us

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.