Shukette is looking for a passionate Sous Chef 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 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.
What You’ll Do
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Lead and support the kitchen team during service, maintaining consistency in food quality and presentation.
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Expedite high-volume services (300+ covers) with efficiency and accuracy.
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Train, mentor, and support line cooks and prep cooks, ensuring they meet standards.
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Manage prep lists, production schedules, and vendor orders.
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Assist in labor and food cost management, helping the restaurant achieve financial goals.
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Maintain DOH food safety standards and ensure the kitchen remains A-grade at all times.
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Assist in the maintenance and upkeep of kitchen facilities and equipment.
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Communicate effectively with BOH staff, FOH managers, and leadership.
What We’re Looking For
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A strong culinary professional with experience in high-volume kitchens.
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A proactive leader who values teamwork, accountability, and continuous improvement.
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Someone highly organized, detail-oriented, and able to thrive under pressure.
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A hands-on trainer who enjoys developing talent and building strong teams.
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A collaborative communicator who embodies professionalism and respect.
What You’ll Need
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3–5 years of progressive kitchen experience, including leadership roles.
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Experience expediting and managing services of 300+ covers.
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Strong knowledge of BOH operations: scheduling, inventory, and cost management.
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NYC DOH Food Handler certification (or obtained within 30 days).
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Fluency in Spanish (required).
Benefits we offer:
- 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.
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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.
