Line Cook

Umami Riot was born from a simple idea: pair joyful hospitality with uncompromising craftsmanship. Founded by Chef Tim Cushman and sake expert Nancy Cushman
, our restaurants celebrate bold flavor, precision, and a deep respect for Japanese foodways – translated through a distinctly Boston lens. At Umami Riot, we’re not here to follow the rules of hospitality, we’re here to rewrite them – with heart, craft and fearless creativity.

Hojoko is a fun, high-energy izakaya (Japanese Tavern) located in The Verb Hotel in the Fenway Neighborhood of Boston. Hojoko’s kitchen encompasses live fire cooking over traditional Japanese binchotan charcoal, an award-winning burger, all the way to a sushi program that utilizes fish from Japan’s famed Toyosu Fish Market. We are looking to add a Line Cook to our growing team.

• Prepare and cook menu items according to standardized recipes, portion controls, and quality expectations
• Set up and stock assigned stations with necessary supplies and ingredients
• Operate kitchen equipment safely, including grills, fryers, ovens, and knives
• Ensure food is prepared and served in compliance with health, safety, and sanitation regulations
• Maintain a clean, organized, and sanitary work area throughout each shift
• Follow proper food handling, storage, labeling, and temperature-control procedures
• Communicate effectively with kitchen leadership and team members to support smooth service
• Assist with opening, closing, and side work duties as assigned
• Adhere to all company policies, including workplace safety, attendance, and conduct standards
• Additional duties as assigned.

• Prior kitchen or cooking experience preferred, but not required
• Ability to work in a fast‑paced environment while maintaining attention to detail
• Strong teamwork and communication skills
• Highly organized with strong attention to detail
• High integrity and professionalism
• Dependable, punctual, and able to follow instructions
• Ability to stand for the entirety of an 8‑hour shift, lift and transport items in excess of 50 lbs, kneel, bend over, lift items above head, work in small or cramped spaces
• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions
• Strong working knowledge of culinary, safety, and sanitation practices

EOE