Sous Chef

Overview

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 Sous Chef to our growing team.

Note:

This description may include branding language and context about the restaurant concept.

• Participate in the hiring, training, coaching, and managing of all back of house hourly staff, including Line Cooks, Dish, and Prep Team
• Guide daily culinary operations with a focus on consistency and quality within existing guidelines
• Run successful services while also building your professional skill set and knowledge of financials
• Take a vested interest in the entire HOH team, contributing to their development, emphasizing ambition and inclusivity
• Review the schedule for HOH and regularly adjust for Hojoko’s sales growth, business volume, and employee skill set and aptitude
• Work alongside and lead BOH team to show and demonstrate Hojoko recipes, knife skills, prep projects, dish plating and execution
• Execute Hojoko menu guidelines, using established recipes, systems, and ordering guide that increase overall consistency and excellence
• Contribute to continuing education for Hojoko HOH staff, covering knife skills, HOH knowledge, operations skills, and health and sanitation guidelines
• Regularly review P&L statements and decision-making around ordering, inventory, and staffing with the CDC
• Lead the kitchen during service, ensuring the team represents the Hojoko brand and values
• Create relationships that are meaningful to Hojoko’s operations and encourage repeat business and staff retention
• Ensure thorough and efficient kitchen set-up, cleaning, and care of facilities, working with the management team across all departments
• Contribute to a progressive view of the restaurant, making decisions and creating initiatives related to sales growth, staffing, restaurant events, and neighborhood engagement
• Execute restaurant private events, connecting with management colleagues to understand all facets of the event, to deliver a great event experience and repeat business
• Complete all daily financial reports, inventory, and both opening and closing management shifts
• Order restaurant supplies in an efficient manner with the goal of minimizing cost and waste
• Other duties as assigned.

• Minimum 2 year’s prior kitchen experience
• Ability to work well under pressure in a fast-paced, ever-changing work environment
• Highly organized with strong attention to detail
• High integrity and professionalism
• A positive, joyful, upbeat, and energetic attitude – leading by example
• 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