Sushi Line Cook

Umami Riot Experience; Boston (MA); On-site; USD 30,000 - 50,000; Full time

Job summary

A premier dining establishment in Boston seeks a passionate Sushi Line Cook to deliver exceptional sushi experiences in a Michelin-minded environment. The ideal candidate should possess strong knife skills, attention to detail, and the ability to thrive under pressure. Responsibilities include preparing sushi, maintaining hygiene standards, and collaborating with culinary teams. A commitment to quality and professional demeanor are essential. Join a team that values creativity and craftsmanship.

Qualifications

• Minimum 1 year of kitchen or hospitality experience preferred.
• Experience in sushi preparation preferred but not required.
• Strong commitment to technique development.

Responsibilities

• Prepare sushi rice with proper technique.
• Fabricate fish with precision.
• Execute nigiri and sashimi accurately.

Skills

Knife skills

Teamwork

Attention to detail

Communication

Ability to work under pressure

Job description

Description

ya is a refined, chef-driven dining experience rooted in precision, technique, and intentional hospitality. Every dish reflects discipline, creativity, and an uncompromising commitment to excellence. We are seeking a talented and passionate Sushi Line Cook to join our team. This is an opportunity to work in a Michelin-minded environment where craftsmanship matters and growth is earned through dedication to the art.

Umami Riot

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.

Responsibilities

• Prepare sushi rice with proper technique, seasoning balance, texture, and consistency.
• Fabricate fish including hamachi, salmon, tuna, tai, and seasonal selections with precision and minimal waste.
• Execute nigiri and sashimi with accuracy, speed, and refined presentation aligned with restaurant standards.
• Prepare traditional and contemporary sashimi presentations as directed.
• Maintain and properly care for sushi knives and specialty equipment.
• Assist with ingredient receiving, preparation, labeling, and proper storage procedures.
• Uphold strict food safety, sanitation, allergen awareness, and health code standards at all times.
• Maintain a clean, organized, and efficient workstation before, during, and after service.
• Participate in daily breakdown and cleaning of prep areas, walk‑ins, and shared kitchen spaces.
• Assist with family meal preparation as assigned.
• Work collaboratively with culinary and service teams to ensure smooth and timely service.
• Demonstrate professionalism, positivity, and hospitality toward guests and team members.
• Follow all company standards related to hygiene, uniform, conduct, and safety.
• Perform additional duties as assigned.

Requirements

• Minimum 1 year of kitchen or hospitality experience preferred.
• Experience in sushi preparation preferred but not required.
• Strong knife skills and commitment to technique development.
• Ability to work efficiently under pressure in a fast‑paced environment.
• Strong communication and teamwork skills.
• High attention to detail and commitment to quality.
• Professional demeanor and strong work ethic.
• Availability to work nights, weekends, and holidays.
• Ability to work well in a team‑oriented, high‑performance environment.

Physical Requirements

• Ability to stand and/or walk for up to 8+ hours per shift.
• Frequent bending, reaching, lifting, and repetitive hand movements.
• Ability to lift, push, or pull up to 30 pounds.
• Ability to work in a kitchen environment with exposure to heat, cold, and sharp tools.
• Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

EOE