Job Overview
Employment Type
Hourly
Compensation
Type:
Salary
Rate:
Range $58,000.00 - $63,000.00
Work Schedule
Standard Hours
Day Shifts
Benefits
Health Insurance
Paid Time Off
Employee Discounts
401(k) Plan
Professional development opportunities
Employee Meals
flexible scheduling
Job Description
Umami Riot is an innovative hospitality group committed to intertwining joyful hospitality with uncompromising craftsmanship. Founded by Chef Tim Cushman and sake expert Nancy Cushman, Umami Riot’s establishments celebrate bold flavors, precise techniques, and a profound respect for Japanese foodways, uniquely interpreted through the vibrant culinary landscape of Boston. This company stands as a beacon for culinary creativity and thoughtful service, aiming to not just follow existing hospitality standards but to rewrite them with heart, craft, and fearless innovation. The group has earned a reputation for pushing boundaries within the Boston restaurant scene and maintains a strong ethos centered on... Show More
Job Requirements
- minimum two years 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 eight-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
Job Qualifications
- minimum two years prior kitchen experience
- strong leadership and team management skills
- knowledge of Japanese cuisine and culinary techniques
- excellent communication and interpersonal abilities
- proficiency in food safety and sanitation practices
- ability to train and mentor kitchen staff
- basic financial literacy related to inventory and cost control
- passion for culinary innovation and quality
- ability to thrive in fast-paced high-pressure kitchen environments
Job Duties
- participate in hiring training coaching and managing 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 building 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 schedule for HOH and regularly adjust for sales growth business volume and employee skill set and aptitude
- work alongside and lead BOH team to demonstrate recipes knife skills prep projects dish plating and execution
- execute menu guidelines using established recipes systems and ordering guide that increase consistency and excellence
- contribute to continuing education for HOH staff covering knife skills HOH knowledge operations skills and health and sanitation guidelines
- regularly review P and L statements and decision-making around ordering inventory and staffing with CDC
- lead kitchen during service ensuring the team represents brand and values
- create relationships meaningful to operations encouraging repeat business and staff retention
- ensure thorough and efficient kitchen set-up cleaning and care of facilities working with management team across departments
- contribute to 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 deliver great event experience and repeat business
- complete all daily financial reports inventory and both opening and closing management shifts
- order restaurant supplies efficiently minimizing cost and waste
- perform other duties as assigned
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Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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