RT Rotisserie

Description

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. ____________________________________________________________________________ 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

Skills

Ability to Work In a High Pressure Environment, Strong Problem Solving Skills, Capacity for Training and Mentoring Staff, Experience in High Volume Kitchen Operations, Ability to Foster a Positive Team Culture, Skills in Performance Evaluation and Management, Knowledge of Food Cost Control, Proficiency in Kitchen Equipment Maintenance, Ability to Manage Vendor Relationships Effectively, Strong Attention to Detail, Flexibility in scheduling, Ability to Inspire and Motivate a Team, Creativity in Menu Planning, Strong Interpersonal Skills, Commitment to Continuous Learning, Capacity for Multitasking, Experience in Training and Mentoring Staff, Ability to Manage Vendor Relationships, Knowledge of Financial Performance Metrics, Attention to Detail in Food Presentation, Strong Organizational Skills, Ability to Maintain High Standards Under Pressure, Ability to Communicate Effectively With Diverse Teams, Experience in Menu Development, Commitment to Continuous Learning and Improvement, Knowledge of Vendor Management, Understanding of Financial Performance Metrics, Ability to Inspire a Team, Ability to Manage Inventory Effectively, Dedication to Exceptional Customer Service, Mentoring and Coaching Abilities, Capacity for Strategic Planning, Adaptability to Changing Circumstances, Knowledge of Food Trends, Proficiency in Financial Analysis, Ability to Manage Multiple Tasks Simultaneously, Commitment to Continuous Improvement, Proactive Communication With Team Members

Experience Requirements

5 years

Description

Rich Table is looking for a talented and motivated Junior Sous Chef to join our culinary team! This is a hands on position for someone looking to grow into a kitchen leadership role. The Junior Sous Chef will start by working on the line, learning each station, and becoming familiar with our menu, standards, and kitchen operations. As they gain experience and demonstrate their abilities, they will gradually take on more responsibility in supporting the Chef de Cuisine and Sous Chef. We're looking for a driven individual with strong culinary skills, a good work ethic, and an interest in continuing to learn and grow with our team. Job Responsibilities - Work alongside the culinary team during daily prep and service, ensuring consistent execution and quality - Learn and master each kitchen station, developing a thorough understanding of our menu, recipes, and standards - Maintain high standards for food preparation, presentation, and consistency - Keep workstations clean, organized, and properly stocked throughout service - Assist with daily kitchen operations, including prep planning and production - Gradually take on leadership responsibilities, including training and supporting other kitchen employees - Assist the Chef de Cuisine and Sous Chef with inventory, ordering, and food cost management - Contribute to menu development, seasonal changes, and recipe testing - Maintain proper food handling, sanitation, and kitchen safety standards Qualifications - At least 2 years of professional kitchen experience, preferably in a fast paced/high volume, fine dining restaurant - Strong cooking skills and attention to detail - Genuine interest in food, seasonality, technique, and continuing to learn - Good communication and organizational skills - Willingness to learn, take feedback, and develop leadership skills - Ability to work well with others and contribute to a positive kitchen environment - Flexible availability, including evenings, weekends & holidays What We Offer: - Opportunities to learn, develop your skills, and grow within the Rich Table restaurant group - A collaborative, professional kitchen where quality and teamwork matter - Competitive health insurance options, with employer contributions toward your premium based on the plan you choose (for eligible employees) - 401k with no waiting periods and the opportunity to receive up to 4% of your earnings as matching contributions - Hands on experience working with seasonal ingredients and thoughtful, technique driven food - Daily family meal and employee dining discounts - Housing available within walking distance of the restaurant This is a great opportunity for an experienced line cook looking to take the next step in their career and develop into a kitchen leadership position. If you're passionate about cooking with great ingredients, take pride in your craft, and are eager to learn and grow with the Rich Table team, we'd love to meet you!

Skills

Leadership Skills, Team Collaboration, Adaptability in a Fast Paced Environment, Time Management, Problem Solving Skills, Creativity in Menu Development, Training and Mentoring Abilities, Inventory Management, Food Safety Knowledge, Ability to Take Feedback Constructively, Interest in Seasonal Ingredients, Ability to Maintain Cleanliness and Organization, Experience in High Volume Service

Experience Requirements

2 years

Description

RT Bistro, a new concept from the team at RICH TABLE , is seeking a Line Cook to join our team. RT Bistro brings the spirit of RICH TABLE’s ingredient-driven California cooking to a vibrant, neighborhood setting - where quality, creativity, and hospitality come together in a relaxed, welcoming environment. Who We Are: We focus on seasonal and local ingredients from Northern California’s best farms and producers. Our menu evolves with the market, inspired by global flavors and a deep respect for craftsmanship. As a Line Cook, you’ll work alongside a talented and collaborative kitchen team that values strong technique, thoughtful execution, and respect for great ingredients. We’re looking for someone who takes pride in their work, enjoys learning, and thrives in a fast paced, welcoming kitchen. What We’re Looking For: 1-2+ years of experience in a professional kitchen (fast-paced or fine dining preferred) Solid knife skills, strong attention to detail, and a commitment to consistency A positive, team-oriented approach and clear communication Genuine interest in food, seasonality, technique, and continuing to learn Ability to stay organized and focused in a fast-paced kitchen Dependable, punctual, and ready to contribute to the team Pride in your work and care for the ingredients you’re working with What We Offer: Competitive hourly pay plus tips Opportunities to learn, develop your skills, and grow within the RICH TABLE restaurant group A collaborative, professional kitchen where quality and teamwork matter Hands on experience working with seasonal ingredients and thoughtful, technique driven food Staff meals and employee dining discounts Housing available within walking distance of the restaurant If you love cooking with great ingredients, care about craftsmanship, and want to be part of something new from the RICH TABLE family, we’d love to meet you.

Skills

Ability to work in a fast paced environment, Experience in Fine Dining, Collaboration With a Diverse Team, Adaptability to New Concepts and Environments, Commitment to Quality and Craftsmanship, Willingness to Accept Feedback and Improve, Time Management Skills, Problem Solving Skills in a Kitchen Setting, Passion for Cooking and Food Preparation, Understanding of Seasonality in Ingredients, Ability to Maintain a Positive Attitude Under Pressure, Attention to Food Safety and Hygiene Standards, Ability to Follow Recipes and Techniques Accurately, Strong Work Ethic, Customer Service Orientation, Collaboration With Team Members, Adaptability to New Concepts, Willingness to Take Initiative, Positive Attitude Towards Challenges, Ability to Follow Instructions, Problem Solving Skills, Passion for cooking, Interest in Seasonal Ingredients, Ability to Maintain a Clean Workspace

Experience Requirements

1 year

Description

At RICH TABLE, we believe hospitality begins with genuine connection. We’re looking for a Line Cook to join our kitchen team. Someone who takes pride in their craft, is eager to learn, and enjoys working collaboratively in a fast paced environment. As a Line Cook, you’ll work alongside a talented team preparing seasonal, ingredient driven food with creativity and attention to detail. We value consistency, curiosity, strong technique, and respect for the ingredients, the craft, and the people you work alongside. Who We Are: 'Go to the market, see what's good & cook it.' - This is our motto and how we approach our menu. Our menu changes with the seasons, our beverage program is thoughtful and carefully curated, and our team is committed to providing warm, knowledgeable service without pretense. We’re looking for someone who takes pride in their craft, enjoys being part of a team, and brings genuine hospitality to every interaction. What We’re Looking For: 1-2+ years of experience in a professional kitchen (fast-paced or fine dining preferred) Solid knife skills, strong attention to detail, and a commitment to consistency A positive, team-oriented approach and clear communication Genuine interest in food, seasonality, technique, and continuing to learn Ability to stay organized and focused in a fast-paced kitchen Dependable, punctual, and ready to contribute to the team Pride in your work and care for the ingredients you’re working with What We Offer: Competitive hourly pay plus tips Opportunities to learn, develop your skills, and grow within the RICH TABLE restaurant group A collaborative, professional kitchen where quality and teamwork matter Hands on experience working with seasonal ingredients and thoughtful, technique driven food Staff meals and employee dining discounts Shared, dorm style housing available within walking distance of the restaurant If you love cooking with great ingredients, care about craftsmanship, and want to be part of something new from the RICH TABLE family, we’d love to meet you.

Skills

Ability to Work Collaboratively, Eagerness to Learn, Creativity in Food Preparation, Respect for Team Members, Knowledge of Seasonal Ingredients, Adaptability in a Fast Paced Environment, Attention to Quality in Food Preparation, Commitment to Personal and Professional Growth, Ability to Handle Pressure, Strong Work Ethic, Customer Service Orientation, Problem Solving Skills, Time Management Skills, Ability to Follow Instructions

Experience Requirements

1 year

Description

At RICH TABLE, we believe hospitality begins with genuine connection. We are seeking a Server/Bartender who is passionate about food, beverage, and creating memorable guest experiences. This is a hybrid role for someone who enjoys working both the dining room floor and behind the bar, and who thrives in a collaborative, fast-paced environment. Saturday, Sunday, and Monday availability is required for this position. Who We Are: 'Go to the market, see what's good & cook it.' - This is our motto and how we approach our menu. Our menu changes with the seasons, our beverage program is thoughtful and carefully curated, and our team is committed to providing warm, knowledgeable service without pretense. We’re looking for someone who takes pride in their craft, enjoys being part of a team, and brings genuine hospitality to every interaction. Responsibilities Provide exceptional, hospitality-focused service from start to finish. Work both server and bartender shifts based on business needs. Prepare cocktails, beer, wine, and non-alcoholic beverages with consistency and attention to detail. Develop a strong understanding of our seasonal food menu and beverage offerings to confidently guide guests through their experience. Anticipate guest needs while maintaining a polished yet approachable style of service. Maintain a clean, organized bar and dining room throughout service. Communicate effectively with the kitchen and fellow front-of-house team members to ensure seamless execution. Contribute to a positive, professional, and team-oriented culture. Qualifications Minimum of two years of serving and/or bartending experience in a chef driven, upscale, or fine dining restaurant Strong food, wine, cocktail, and spirits knowledge Passion for seasonal cuisine and hospitality Calm under pressure with excellent multitasking skills Positive attitude, strong work ethic, and dependable attendance Evening, weekend, and holiday availability Curiosity, humility, and a willingness to learn Valid Food Handler and Responsible Beverage Service certifications, or willingness to obtain them What We Offer Competitive hourly pay + tips Dining discounts and staff meal Eligibility for Medical & Dental benefits and 401(k) Flexible scheduling Opportunities to learn and grow within an established hospitality group A collaborative, supportive, and passionate team environment At RICH TABLE, we're looking for professionals who are curious, humble, and excited to be part of a team that values craftsmanship, hospitality, and continuous learning. If you're passionate about creating exceptional experiences for guests and want to grow alongside one of San Francisco's most respected restaurant teams, we'd love to hear from you.

Skills

Ability to work in a fast paced environment, Collaboration With Team Members, Attention to Detail, Effective Communication Skills, Guest Anticipation and Service, Organizational Skills, Adaptability to Changing Menus, Commitment to Professionalism, Curiosity and Eagerness to Learn, Craftsmanship in Food and Beverage Preparation, Ability to Maintain Cleanliness and Organization, Team Oriented Mindset, Ability to Handle Pressure, Dependability in Attendance and Performance

Experience Requirements

2 years