Prep Cook

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.

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, all the way to a sushi program that utilizes fish from Japan’s famed Toyosu Fish Market. We are looking to add a Prep Cook to our growing team.

General Responsibilities include, but are not limited to:

• Prepare ingredients according to established recipes and prep lists (chopping, slicing, portioning, etc.)
• Assist with basic cooking tasks as needed
• Properly label, store, and rotate food products in accordance with food safety standards
• Maintain cleanliness and organization of prep areas, equipment, and storage spaces
• Follow all health, safety, and sanitation guidelines
• Support the culinary team to ensure smooth daily kitchen operations
• Adhere to all company policies, including workplace safety, attendance, and conduct standards
• Additional duties as assigned.

Requirements

• Prior kitchen or cooking experience preferred, but not required
• Ability to work in a fast-paced environment while maintaining attention to detail
• Strong teamwork and communication skills
• Highly organized with strong attention to detail
• High integrity and professionalism
• Dependable, punctual, and able to follow instructions
• Ability to follow instructions, recipes, and prep lists accurately
• 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 spaces
• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions
• Strong working knowledge of culinary, safety, and sanitation practices

EOE