Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $75,000.00 - $100,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Employee Discounts
Retirement Plan
Professional Development
Job Description
Umami Riot is a dynamic hospitality establishment rooted in a philosophy that combines joyful service with uncompromising culinary craftsmanship. Founded by Chef Tim Cushman and sake expert Nancy Cushman, the company is dedicated to celebrating bold flavors, precision, and a deep respect for traditional Japanese foodways interpreted through a distinctly Boston perspective. This commitment to flavor and quality positions Umami Riot not only as a culinary innovator but also as a vibrant contributor to the Boston hospitality scene, blending cultural authenticity with creative modern dining experiences. The company thrives on rewriting the rules of hospitality with heart, craft, and fearless... Show More
Job Requirements
- 5+ years of progressive culinary leadership experience in high-volume, quality-driven kitchens
- Prior experience as a Chef de Cuisine or Executive Sous Chef in a refined or chef-driven environment
- Strong foundation in classic and modern cooking techniques
- Proven ability to lead diverse teams under pressure
- Financial acumen with experience managing food, labor, and controllables
- Excellent organizational, communication, and time-management skills
Job Qualifications
- 5+ years of progressive culinary leadership experience in high-volume, quality-driven kitchens
- Prior experience as a Chef de Cuisine or Executive Sous Chef in a refined or chef-driven environment
- Strong foundation in classic and modern cooking techniques
- Proven ability to lead diverse teams under pressure
- Financial acumen with experience managing food, labor, and controllables
- Excellent organizational, communication, and time-management skills
Job Duties
- Execute and uphold the culinary vision, standards, and philosophy of the concept
- Maintain exceptional food quality, consistency, and presentation across all services
- Lead menu execution, specials, seasonal updates, and collaborative development as directed
- Ensure all recipes, prep standards, and plating guides are followed precisely
- Oversee daily BOH operations including ordering, inventory, prep, service execution, and sanitation
- Manage food and labor costs to budget, with a strong understanding of P&L fundamentals
- Implement and enforce systems for efficiency, cleanliness, organization, and food safety
- Ensure compliance with all local, state, and federal health regulations
- Lead, coach, and mentor sous chefs and kitchen staff to build a disciplined, accountable team
- Set clear expectations around performance, professionalism, and growth
- Partner with operations and HR on hiring, onboarding, training, and performance management
- Foster a positive, respectful, and inclusive kitchen culture
- Work closely with FOH leadership to ensure seamless service execution
- Collaborate with executive leadership on operational improvements and strategic initiatives
- Support special events, activations, and off-site programs as needed
- Serve as a standard-bearer for excellence, consistency, and integrity
- Lead by example in service, preparation, and conduct
- Always maintain confidentiality and discretion
- Complete additional responsibilities as assigned
A simple hiring platform for hospitality businesses.
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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