Chef de Cuisine

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.

Bianca is looking for a hospitality-driven Chef de Cuisine to join our passionate team in Chestnut Hill. Our restaurant is a vibrant blend of wood-fired cooking, craft cocktails, and warm, modern hospitality — and we’re searching for someone who brings that same energy behind the bar. At Bianca, we do more than serve food and drinks — we create moments. Whether it’s a weeknight pizza and cocktail or a celebratory dinner, every guest experience is shaped by our team’s attention to detail, warmth, and commitment to excellence. We work hard, support each other, and take pride in our craft.

Key Responsibilities include but are not limited to the following:

Culinary Leadership & Execution

• Execute and uphold the culinary vision, standards, and philosophy of the concept(s).

• Maintain exceptional food quality, consistency, and presentation across all services.

• Lead menu execution, specials, seasonal updates, and collaborative development as directed.

• Ensure all recipes, prep standards, and plating guides are followed precisely.

Kitchen Operations & Systems

• Oversee daily BOH operations including ordering, inventory, prep, service execution, and sanitation.

• Manage food and labor costs to budget, with a strong understanding of P&L fundamentals.

• Implement and enforce systems for efficiency, cleanliness, organization, and food safety.

• Ensure compliance with all local, state, and federal health regulations.

Team Leadership & Development

• Lead, coach, and mentor sous chefs and kitchen staff to build a disciplined, accountable team.

• Set clear expectations around performance, professionalism, and growth.

• Partner with operations and HR on hiring, onboarding, training, and performance management.

• Foster a positive, respectful, and inclusive kitchen culture.

Collaboration & Partnership

• Work closely with FOH leadership to ensure seamless service execution.

• Collaborate with executive leadership on operational improvements and strategic initiatives.

• Support special events, activations, and off-site programs as needed.

• Serve as a standard-bearer for excellence, consistency, and integrity.

• Lead by example in service, preparation, and conduct.

• Always maintain confidentiality and discretion.

• Complete additional responsibilities as assigned.

• 5+ years of progressive culinary leadership experience in high-volume, quality-driven kitchens.

• Prior experience as a Chef de Cuisine or Executive Sous Chef in a refined or chef-driven environment.

• Strong foundation in classic and modern cooking techniques.

• Proven ability to lead diverse teams under pressure.

• Financial acumen with experience managing food, labor, and controllables.

• Excellent organizational, communication, and time-management skills.

EOE