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Sous Chef

Hojoko

Boston, MA

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JOB DETAILS
SALARY
$60,000–$75,000 Per Year
SKILLS
Centers for Disease Control and Prevention (CDC), Coaching, Cook Dishes, Culinary Operations, Employee Retention, Financial Reporting, Inventory Reports, Leadership, Operations, Order Supplies, Organizational Skills, Profit & Loss Statements, Purchasing/Procurement, Restaurant, Revenue Growth, Team Lead/Manager, Team Player
LOCATION
Boston, MA
POSTED
3 days ago
Hojoko is a fun, high-energy izakaya (Japanese Tavern) located in The Verb Hotel in the Fenway
neighborhood of Boston. Hojoko's kitchen is vibrantly diverse, ranging from live fire cooking over traditional Japanese charcoal to sushi and sashimi preparations that challenge traditional boundaries; along with traditional ramen, an award-winning burger, and a full lunch and brunch menu.
Hojoko is seeking a Sous Chef with strong leadership and organizational skills and a desire to learn new skills. Ideal candidates will be curious and positive about work, with a strong background in basics and cleanliness. Japanese skills and knowledge is a plus but not required.

Sous Chef is committed to:
  • Working well with all team members with varying skill sets and experience levels.
  • Cultivate meaningful relationships with the management team, staff, and Hojoko's guests
  • Express a commitment to Hojoko's identity, growth, and guest experience.
  • Be a business-oriented leader, understanding smart decision making around purchasing, training, and scheduling impacts all elements of restaurant operations.
  • Exude an obsessive passion for and curiosity about gastronomy

Sous Chef Responsibilities:
  • Participate in the hiring, training, coaching, and managing of all back of house hourly staff
  • Guide daily culinary operations with a focus on established standards and quality
  • Run successful services while also building your professional skill set and knowledge of financials
  • Take a vested interest in the entire BOH team, contributing to their development, emphasizing ambition and inclusivity
  • Review the schedule for BOH and regularly adjust appropriately
  • Work alongside and lead BOH team to show and demonstrate Hojoko menu standards
  • Execute Hojoko menu guidelines, using established recipes, systems, and ordering guide that increase overall consistency and excellence
  • Contribute to continuing education for Hojoko BOH staff, covering knife skills, BOH knowledge, operations skills, and health and sanitation guidelines
  • Regularly review P&L statements and decision-making around ordering, inventory, and staffing with the CDC
  • Lead the kitchen during service, ensuring the team represents the Hojoko brand and values
  • Create relationships that are meaningful to Hojoko s operations and encourage repeat business and staff retention
  • Ensure thorough and efficient kitchen set-up, cleaning, and care of facilities, working with the management team across all departments
  • Contribute to a progressive view of the restaurant, making decisions and creating initiatives related to sales growth, staffing, restaurant events, and neighborhood engagement
  • Execute restaurant private events, connecting with management colleagues to understand all facets of the event, to deliver a great event experience and repeat business
  • Complete all daily financial reporting, inventory, and both opening and closing management shifts
  • Order restaurant supplies in an efficient manner with the goal of minimizing cost and waste
  • Other duties as assigned.
*Cushman Concepts is an Equal Opportunity Employer. The above job description may be amended at
any time.

About the Company

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Hojoko