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Line Cook
370A Commonwealth Ave, Boston, MA 02215
Uni hiring Line Cook in Boston, MA

Uni hiring Line Cook in Boston, MA

UniMore Info

Full Time • Hourly (Based on Experience)
Expired: Jan 8, 2020

Sorry, this job expired on Jan 8, 2020. Below are other jobs that may be of interest to you.


1 year

Job Details

UNI is a lively, contemporary izakaya located in The Eliot Hotel on Commonwealth Avenue, helmed by Chef-Partners Tony Messina and Ken Oringer. The menu highlights global street food-inspired small plates, as well as innovative makimono, nigiri, and sashimi, alongside craft cocktails and a wide-ranging sake program. In the last year, UNI has been named Best Restaurant by Boston Magazine, with Chef Tony Messina winning James Beard Best Chef Northeast and Chef Ken being named a finalist for James Beard Outstanding Restaurateur.

We are seeking passionate Line Cooks to join the team.
A solid background in Japanese cuisine is helpful however not required. Ideal applicants will possess a passion for food, willingness to learn new technique, a high sense of urgency, and the ability to multitask.
We offer competitive pay and comprehensive health benefits to all full time employees. We are proud to join other restaurants in the Boston area by also paying our back of house employees a kitchen provision of 3% of all food sales.
If you would like to be considered for one of the most exciting kitchen opportunities in Boston, please respond with your resume, we look forward to hearing from you!

Required Skills

Advanced Knife Handling


Equipment Maintenance

Family Meal

Fish Cookery

Fish butchery


General knife handling


Kitchen Cleaning/Sanitation

Meat Cookery



Sushi Making

Vegan / Vegetarian Cooking

Vegetable Breakdown

Vegetable cookery

Wok Skills

Wood Fire Cooking

Read more

View Job Description

Asian, Sushi, Japanese, International / Fusion

Upscale Casual

Serving inventive Japanese fusion cuisine using the freshest seafood from Tokyo’s famed Tsukiji market and local New England fishermen, and borrowing influence from the streets of Tokyo, Shanghai, Singapore, Bangkok and Bangladesh, Uni is the evolution of Ken Oringer’s intimate sashimi bar of the same name, which expanded into the former Clio space with Executive Chef/Partner Tony Messina at its helm in early 2016.