Hojoko - Sous Chef

Overview

Boston - Fenway 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. 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, and a sushi program that utilizes fish from Japan’s Toyosu Fish Market.

• The Sous Chef Is Committed To
• Working well with all team members with varying skill sets and experience levels.
• Cultivate meaningful relationships with the management team, staff, and Hojoko’s guests
• Express a commitment to Hojoko’s identity, growth, and guest experience.
• Be a business-oriented leader, understanding smart decision making around purchasing, training, and scheduling impacts all elements of restaurant operations.
• Exude an obsessive passion for and curiosity about gastronomy

• Core Management Responsibilities
• Display commitment to volume-oriented service with precise execution
• Understand and represent all concept elements including culinary, beverage, and hospitality
• Consistently review operations to identify areas of growth & opportunities for improvement
• Support all facets of Hojoko’s service, including takeout, room service, delivery, and patio service
• Follow all local, state, and federal regulations regarding food handling and sanitation
• Follow all established food safety, alcohol service, health code, and cleanliness practices

• Sous Chef Responsibilities
• 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 BOH team, contributing to their development, emphasizing ambition and inclusivity
• Review the schedule for BOH 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 BOH staff, covering knife skills, BOH 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.

• 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…