Sous ChefHojoko • Boston, MA, US
Sous Chef
Hojoko • Boston, MA, US
30+ days ago
Job type
- Full-time
Job description
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.
General Responsibilities include, but are not limited to:
- 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
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
EOE
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Sous Chef • Boston, MA, US
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