Line Cook — Shukette (Flatiron)
Required skills
About
Shukette is hiring line cooks. We're a high-volume Eastern Mediterranean kitchen on the NYT 100 list, and we're growing — multiple positions open across stations (garde manger, sauté, grill, wood oven). We're looking for cooks who can show us they can do the work. Not on paper. On video. What we want to see on your Vetano profile before we talk: 1. A 60-second clip of you working a real station during service. Doesn't have to be at a restaurant like ours — show us at your current spot, your most recent job, or any kitchen where you've actually been on the line. We want to see how you move, how you set up your space, how clean you work, and how you handle a ticket. 2. A 30-second knife skills demo. Pick something — onion dice, fish fab, herb chiffonade, whatever shows your hands. Closer-up the better. We're looking at speed, consistency, and how you handle your knife. 3. A 30-second introduction. Who you are, what kitchens you've worked in (the real names, not just years of experience), what stations you're strongest on, and what you're looking for next. Talk like you're in a stage interview, not reading a resume. 4. Optional but appreciated: anything else that shows your craft. A plated dish you're proud of. A whole-fish breakdown. A bread shape. Whatever tells us what you actually love about cooking. What you'll find at Shukette: A serious kitchen with a serious mission. Mediterranean technique done right. James Beard-recognized leadership. A team that takes craft seriously and treats each other like adults. Tips on a good night that reflect the volume we do. What we won't tolerate: People who don't show up. People who can't take direction. People who can't keep a station clean. We move fast and we move clean — if that's not how you cook, this isn't the kitchen for you. If you're interested, complete your Vetano profile with the videos above. If your work is real, we'll see it and reach out.