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

Uni hiring Sushi Cook in Boston, MA

UniMore Info

Full Time • Hourly (Based on Experience)
Expires: May 2, 2024

48 people viewed

Required Years of Experience

1 year


Job Details

UNI is a lively, contemporary izakaya located in The Eliot Hotel on Commonwealth Avenue, helmed by Chef-Partner Ken Oringer and Executive Chef David Bazirgan. 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 recent years, UNI has been named Best Restaurant by Boston Magazine, and Chef Ken being named a finalist for James Beard Outstanding Restaurateur. 

We are seeking passionate Sushi 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. Line cooks qualify for our top tier PPO medical insurance plan after 30 days of employment.
 
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!

You can contact Chef Dave Bazirgan at [email protected]

Compensation Details

Compensation: Hourly (Based on Experience)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Dining Discounts


Required Skills

Advanced Knife Skills

Basic Knife Skills

Kitchen Equipment Maintenance

Family Meal Preparation

Fish Butchery

Fish Cookery

Cleaning / Sanitation

Portioning

Sushi Making

Prepping Ingredients

Read more



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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.

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