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Judy’s Bay is a popular, family-owned, award-winning restaurant in Cambridge known for its frequently changing menu highlighting local seafood, Japanese flavors, and East Asian culinary techniques.

We’re looking for a talented Chef (Sous Chef, CDC, Sushi Chef, Head Chef)to co-lead our kitchen and help take our systems, staff, and operations to the next level. This is a key leadership role for someone who’s experienced, humble, and motivated to help build something meaningful. You’ll work closely with the chef/owner to manage BOH operations, develop menus, and increase profitability while cultivating a quality guest experience.

We offer a stable, positive, supportive, and low-drama work culture with room for growth and leadership development. This is an ideal opportunity for a skilled sous chef, CDC, or sushi chef who’s ready to take the next step and help lead a small, values-driven restaurant.

Responsibilities

• Collaborate with the chef/owner to oversee all BOH processes and kitchen operations.
• Lead the kitchen team in prep, service, and execution.
• Manage ordering, inventory, supplier relationships, and prep schedules.
• Ensure compliance with food safety, sanitation, and allergen protocols.
• Maintain the restaurant, equipment, cleanliness, and coordinate repairs/maintenance as needed.
• Develop and improve systems, SOPs, and onboarding/training materials.
• Monitor and control food quality, costs, labor, and portioning.
• Shop for ingredients or specialty items as needed (must have a valid driver’s license).
• Coordinate with FOH and ownership on seasonal planning, special events, and service flow.
• Ensure a calm, respectful, and productive kitchen culture.
• Train and mentor staff.
• Handle customer feedback and special requests as they arise.

Qualifications

• 3 years of professional kitchen experience preferred, but flexible for the right candidate.
• Mature, self-motivated, and dependable with excellent attention to detail and personal integrity.
• Strong communication, organizational, time management, and problem-solving skills.
• Excellent knife skills and understanding of culinary technique and kitchen flow.
• Sushi, fish butchery, fine dining, and Japanese/East Asian cuisine experience strongly preferred.
• Comfortable with both rustic, casual food and refined presentation.
• ServSafe Manager and Allergen Awareness certification (or willingness to obtain).
• Familiarity with kitchen financials (food/labor cost awareness) is helpful but not required.
• Ability to give and receive feedback respectfully and to adapt to a changing environment.
• Passion for fermentation, local food, and seasonal cooking is a plus.
• Fluent English required; basic Spanish is a bonus.
• Starting salary: $55,000–$90,000 based on experience and responsibilities.
• Bonus potential based on performance and restaurant growth (total compensation could exceed $110k).
• Paid time off (vacation and sick days).
• Professional development and leadership growth opportunities.

Why Work With Us?
Judy’s Bay is an independent family-owned restaurant where you will have a big role on a small team. We treat our team with respect and aim to create a space where people are proud of the work they do. If you’re looking for a place to learn, teach, grow and contribute to a creative kitchen, we’d love to meet you.