Required Years of Experience
5 years
Job Details
SHUKA is a high-energy, always-busy SoHo staple, defined by bold Eastern Mediterranean flavors, generous hospitality, and a dining room that rarely slows down. Alongside three distinct à la carte menus, we run a robust take-out program that demands the same level of care, organization, and execution as service.
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.
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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- 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.
- 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.
- 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.
- 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
- 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.
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Exhibit punctuality, dedication, and flexibility to meet the needs of the restaurant.
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Model professionalism and effective communication with BOH staff, FOH managers, and Group leadership.
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Maintain a proactive, problem-solving approach to kitchen challenges.
- Extensive knowledge of culinary techniques, ingredients, and cuisines.
- Strong 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.
BENEFITS
- 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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Shuka 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 lawsCompensation Details
Compensation: Salary ($95,000.00 - $110,000.00)
Benefits & Perks: Health Insurance, Dental Insurance, Paid Time Off, 401k, Commuter Benefits, Dining Discounts
Required Skills
Knife Skills
Ability to Work Under Pressure
Communication
Strong Problem Solving Skills
Kitchen Organization
Mentorship and Coaching Abilities
Kitchen Sanitation
Adaptability to Changing Environments
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Part of The Bowery Group
Shuka is an Eastern Mediterranean restaurant located in the heart of Soho. We focus on responsibly and locally sourced ingredients with a nod to seasonality. Chef Ayesha Nurdjaja brings an exciting and dynamic take on some of her favorite dishes inspired by her extensive travels. We serve lunch, dinner and brunch.
