Required Years of Experience
2 years
Job Details
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.
o 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. This is an opportunity to work in a Michelin-minded environment where craftsmanship matters and growth is earned through dedication to the art.
We’re looking for a Line Cook who works with intention, respects the craft, and understands that precision is power.
THE GIG (AKA WHAT YOU’LL ACTUALLY BE DOING)
- Bold, crave-worthy food executed with intention — dishes that guests actually talk about
- Grill, fry, prep, and live-fire stations worked with focus alongside a strong, supportive team
- Stations set up clean, kept dialed throughout service, and handed off better than they were found
- Clean, organized, and food-safe execution maintained at all times — details matter here
- Clear communication and collaboration that keep service moving smoothly, even when the pace is high
- Full engagement in a fast-paced kitchen fueled by energy, movement, music, and momentum — when one person wins, the whole team wins
THIS ROLE IS A GREAT FIT IF…
- You like kitchens that feel alive, not robotic
- You enjoy learning new techniques and flavors
- You care about doing things well, even when it’s busy
- You show up dependable, curious, and ready to work
- You want to be part of a team that respects each other
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
- Competitive hourly pay - because your work matters
- Dining discounts across all Umami Riot locations
- Growth that’s real (not just talked about)
- A team culture rooted in respect, creativity, and heart
Pay Range: $18 - $22 per hour based on experience
EOE
Compensation Details
Compensation: Hourly ($58,000.00 - $63,000.00)
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Dining Discounts
Required Skills
Adaptability to Changing Environments
Ability to Work Under Pressure
Time Management Skills
Problem Solving Skills
Attention to Food Quality and Presentation
Collaboration With Diverse Team Members
Commitment to Continuous Learning and Improvement
Customer Service Orientation
Read more
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Part of Cushman Concepts
(617) 654-9900
Founded and owned by husband and wife team, James Beard Award Winning Chef Tim and sake certified Nancy Cushman, Cushman Concepts is a dynamic restaurant group whose vision is to create unique hospitality experiences and concepts that surprise and delight our guests every day and in unexpected ways.
Cushman Concepts has created unique and transportive hospitality experiences in Boston. Founded 15 years ago in 2007 with the opening of highly acclaimed o ya restaurant in Boston, Chef Tim and Nancy Cushman and their team are committed to matching their award-winning hospitality with a work culture founded in genuine care.
The Cushman Concepts team prides themselves on the unique culture that has developed over years of hard work and commitment. We are creatively driven and operationally sound and are inspired to surprise and delight our guests every day with craveable food, beverage and warm service. We have a high level of respect for each other as well as our guests that join us every night.
Awards / Distinctions
2026
2012
