Chef de Cuisine

Bianca•Newton, MA

6d•Onsite

About The Position

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 a vibrant blend of wood-fired cooking, craft cocktails, and warm, modern hospitality — and we’re searching for someone who brings that same energy. 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’re looking for a Chef de Cuisine who owns the kitchen, defines the standard, and leads with confidence, craft, and presence.

Requirements

You lead with authority, respect, and zero ego
You thrive in high-volume kitchens where standards are non-negotiable
You care deeply about food, people, systems, and results
You think like an operator — labor, costs, flow, and accountability matter
You coach hard, support harder, and expect your team to rise
You bring composure, discipline, and confidence to every service
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.
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

Responsibilities

Full command of the back of house — vision isn’t just set here, it’s executed cleanly and delivered consistently, every service
Leadership from the line, not the sidelines — standards are high, focus is sharp, and excellence is expected without apology
Total ownership of BOH operations, from menu execution and specials to systems, inventory, sanitation, and service flow
Strong instinct for the business side of the kitchen, managing food and labor with intention while building systems that make excellence repeatable
Development of sous chefs and BOH leaders through trust, accountability, and example — culture is earned, not posted
Confident partnership with FOH leadership and composed execution of private events, representing the brand with calm authority, discretion, and control — especially when the stakes are high