Executive Sous Chef

Cookshop, a beloved neighborhood favorite dedicated to seasonal, locally sourced food, is looking for an ambitious, hardworking, and passionate Executive Sous Chef to join our culinary team.

As an urban restaurant rooted in the rhythms of the seasons and the products of regional farms, we bring vitality and energy to the table with every dish. Our cooks work closely with local purveyors, preparing menus that showcase the best ingredients available while honing classic techniques. We proudly serve lunch, dinner, and brunch, and are committed to creating food that is both memorable and meaningful.

Cookshop is part of The Bowery Group, home to celebrated neighborhood favorites Rosie’s, Shuka, Shukette, and Vic’s. Our group has been recognized with accolades including a James Beard Nomination for Outstanding Restaurateur (2022), Best Chef Greater New York (2022), and recognition in the New York Times “Top 10 New Restaurants of 2021,” along with numerous other press highlights.

We believe American cuisine is defined by its diversity — a vibrant mix of cultural, regional, and ethnic influences. At Cookshop, we honor this variety while staying rooted in seasonal, sustainable agriculture. “Seasonal and local” is more than a tagline for us; it’s a commitment to supporting the health of our land, our bodies, and our communities – ensuring a sustainable relationship with the farmers, schools, and businesses around us.

About the Role:

We’re looking for a passionate and skilled Sous Chef to join our back-of-house leadership team. As Sous Chef, you’ll work directly with the Executive Chef and Culinary Director to ensure consistent food quality, smooth kitchen operations, and a positive, supportive environment for our team. This role is central to upholding The Bowery Group’s commitment to seasonal cooking, sustainable sourcing, and hospitality-driven excellence.

• Lead and support the kitchen team during service, maintaining consistency in food quality and presentation.
• Expedite high-volume services (300+ covers) with efficiency and accuracy.
• Train, mentor, and support line cooks and prep cooks, ensuring they meet standards.
• Manage prep lists, production schedules, and vendor orders.
• Assist in labor and food cost management, helping the restaurant achieve financial goals.
• Maintain DOH food safety standards and ensure the kitchen remains A-grade at all times.
• Assist in the maintenance and upkeep of kitchen facilities and equipment.
• Communicate effectively with BOH staff, FOH managers, and leadership.

• A strong culinary professional with experience in high-volume kitchens.
• A proactive leader who values teamwork, accountability, and continuous improvement.
• Someone highly organized, detail-oriented, and able to thrive under pressure.
• A hands-on trainer who enjoys developing talent and building strong teams.
• A collaborative communicator who embodies professionalism and respect.

• 3–5 years of progressive kitchen experience, including leadership roles.
• Experience expediting and managing services of 300+ covers.
• Strong knowledge of BOH operations: scheduling, inventory, and cost management.
• NYC DOH Food Handler certification (or obtained within 30 days).
• Fluency in Spanish (required).

Why Join Us

• Paid Time Off
• Transit Benefits
• Dining Discounts
• Shared Medical Plan
• Citi Bike Membership
• Professional Career Development

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

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.