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 where it all comes to life. A Japanese-inspired tavern fueled by loud music, high energy, and seriously good food. It’s where high-end technique meets low-key fun—wagyu cheeseburgers, spicy ramen, sake bombs—executed with the same precision and care as a fine dining kitchen. We take flavor seriously…everything else, not so much.
We’re looking for a Sous Chef who leads from the line, sharpens the team, and keeps the kitchen firing on all cylinders.
THE GIG (AKA WHAT YOU’LL ACTUALLY BE DOING)
-
Right hand to the Executive Chef, trusted with real authority and held accountable for execution, culture, and consistency
- Leadership from the line — balancing craft and command, precision and pressure, and setting the standard through action
- Full control of daily culinary operations, including hiring, training, scheduling, systems, and service execution
- Recipes, knife skills, prep standards, and plating enforced with discipline, driving consistency through tight systems and procedures
- Strategic partnership with the Executive Chef on ordering, inventory, labor, and P&L awareness, managing supplies with intent and minimizing waste
- Culture built by example — clean, focused, disciplined, and confident — leading services, private events, reporting, and management shifts, including nights, weekends, and moments that actually matter
THIS ROLE IS A GREAT FIT IF…
-
You lead with calm authority and aren’t afraid to get your hands dirty
- You care deeply about food, people, and doing things the right way
- You thrive in high-volume, high-expectation kitchens
- You enjoy teaching, coaching, and building the next generation of cooks
- You think beyond the plate — labor, systems, costs, and growth matter to you
- You bring discipline, curiosity, and pride to everything you touch
