Sous Chef

O Ya

Boston (MA)

On-site

USD 55,000 - 75,000

Full time

14 days+

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Benefits offered by this job

Dining discounts

Growth opportunities

Competitive pay

Job summary

O Ya, located in Boston, is seeking a dedicated Sous Chef to help lead culinary operations in a fast-paced environment. This role involves overseeing daily kitchen functions, ensuring high standards of food quality, and managing inventory. Ideal candidates thrive in high-stress settings and enjoy teaching junior cooks. Competitive pay ranges from $55,000 to $75,000 based on experience, along with dining discounts and a creative team culture.

Qualifications

Experience in high-volume, high-expectation kitchens.
Ability to lead with calm authority and get hands dirty.
Commitment to sanitation, safety, and cleanliness.

Responsibilities

Lead culinary operations and manage daily kitchen functions.
Partner with Executive Chef on inventory and labor management.
Enforce recipes and standards for consistency.

Skills

Leadership

Knife skills

Sanitation and safety

Teaching and coaching

Job description

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 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

Requirements

LET’S SET EXPECTATIONS (IN A GOOD WAY)

This is a fast-paced kitchen fueled by movement, heat, music, and momentum, where you’re on your feet, working with knives, fire, and focus throughout each shift.

Yes — this is a hands-on role. You’ll be active for long shifts, lifting up to 50 lbs., bending, reaching, and moving easily through tight spaces. A disciplined commitment to sanitation, safety, and cleanliness is part of the craft here, and we’re committed to providing reasonable accommodations to support individuals in performing the essential functions of the role.

WHY PEOPLE STICK AROUND