Line 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.

o ya is looking for a hospitality-driven Line Cook to join our passionate team. o ya is a contemporary Japanese-inspired restaurant borne of years of extensive travel and work in Japan and all over the world.

General Responsibilities include, but are not limited to:

• Prepare and cook menu items according to standardized recipes, portion controls, and quality expectations
• Set up and stock assigned stations with necessary supplies and ingredients
• Operate kitchen equipment safely, including grills, fryers, ovens, and knives
• Ensure food is prepared and served in compliance with health, safety, and sanitation regulations
• Maintain a clean, organized, and sanitary work area throughout each shift
• Follow proper food handling, storage, labeling, and temperature-control procedures
• Communicate effectively with kitchen leadership and team members to support smooth service
• Assist with opening, closing, and side work duties as assigned
• 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 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