Sous Chef

Sous Chef

Exempt, Full Time

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.

The Sous Chef is committed to:

• Working well with all team members with varying skill sets and experience levels.


• Cultivate meaningful relationships with the management team, staff, and Hojoko’s guests


• Express a commitment to Hojoko’s identity, growth, and guest experience.


• Be a business-oriented leader, understanding smart decision making around purchasing, training, and scheduling impacts all elements of restaurant operations.


• Exude an obsessive passion for and curiosity about gastronomy

Reports to: Chef de Cuisine

Core Management Responsibilities:

• Display commitment to volume-oriented service with precise execution


• Understand and represent all concept elements including culinary, beverage, and hospitality


• Consistently review operations to identify areas of growth & opportunities for improvement


• Support all facets of Hojoko’s service, including takeout, room service, delivery, and patio service


• Follow all local, state, and federal regulations regarding food handling and sanitation


• Follow all established food safety, alcohol service, health code, and cleanliness practices

Sous Chef Responsibilities:

• 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 BOH team, contributing to their development, emphasizing ambition and inclusivity


• Review the schedule for BOH 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 BOH staff, covering knife skills, BOH 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.

Job Requirements:

• 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

Metrics of Success:

• Demonstrates diligence and technique in cleanliness, service, and precision


• Displays a curious, kind, thoughtful, creative, and self-aware personality


• Effectively and efficiently completes scheduling, ordering, and inventory


• Thrives in a chef-driven restaurant atmosphere, supporting the near-obsessive food culture


• Invests in new ideas and knowledge for continued professional growth in restaurant operations


• Committed to improving financial performance through staff training and service education

*Cushman Concepts is an Equal Opportunity Employer. The above job description may be amended at any time.