Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $58,000.00 - $63,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Employee Discounts
Retirement Plan
meal benefits
Professional Development
Job Description
Umami Riot is a distinctive restaurant group founded by acclaimed Chef Tim Cushman and sake expert Nancy Cushman. Rooted in the vibrant culinary scene of Boston, Umami Riot stands out by combining joyful hospitality with unwavering craftsmanship. Their establishments celebrate bold flavors, precise techniques, and a profound respect for traditional Japanese foodways, all interpreted through a unique Boston perspective. With an emphasis on heart, craft, and fearless creativity, Umami Riot is not content to follow the existing rules of hospitality but rather aims to redefine them. The company prides itself on creating rich guest experiences that blend ambiance, quality, and... Show More
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
Job Qualifications
- Minimum 2 year’s prior kitchen experience
- Strong working knowledge of culinary, safety, and sanitation practices
- Highly organized with strong attention to detail
- High integrity and professionalism
- Positive, joyful, upbeat, and energetic attitude leading by example
- Ability to work well under pressure in a fast-paced, ever-changing work environment
Job Duties
- 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 sales growth, business volume, and employee skill set and aptitude
- Work alongside and lead BOH team to show and demonstrate recipes, knife skills, prep projects, dish plating and execution
- Execute menu guidelines using established recipes, systems, and ordering guide that increase overall consistency and excellence
- Contribute to continuing education covering knife skills, operational knowledge, and health and sanitation guidelines
OysterLink connects hospitality businesses with candidates.
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
You may be also interested in: