Prep Cook

Bianca•Newton, MA

23d•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 Prep Cook who sets the foundation, sharpens the details, and keeps the kitchen one step ahead.

Requirements

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, and we’re committed to providing reasonable accommodations to support individuals in performing the essential functions of the role.

Nice To Haves

You love working with your hands and dialing in the details
You find satisfaction in clean cuts, organized prep, and a tight station
You thrive in fast-paced kitchens without losing focus
You listen, learn, and take direction with confidence
You understand that prep is the backbone of great service
You bring consistency, integrity, and quiet confidence to your work

Responsibilities

Calm, precise preparation sets the tone for service — when prep is tight, the entire kitchen moves better
Ingredients prepared accurately and consistently according to prep lists, recipes, and standards, with knife work and portioning treated as craft
Support of basic cooking tasks and continuous communication with the culinary team to keep service flowing
Prep areas, equipment, and storage spaces kept clean, organized and dialed in, with labeling, rotation, and food handling done to safety standards
Full engagement in an active kitchen environment, moving with purpose through long shifts in tight spaces and handling the physical rhythm of daily prep work
Dependability and professionalism brought to every shift, with full availability for nights, weekends, and holidays when the kitchen counts on its foundation