Sous Chef

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 Sous Chef who leads from the line, sharpens the team, and keeps the kitchen firing on all cylinders.

Requirements

Lead with calm authority and aren’t afraid to get your hands dirty
Care deeply about food, people, and doing things the right way
Thrive in high-volume, high-expectation kitchens
Enjoy teaching, coaching, and building the next generation of cooks
Think beyond the plate — labor, systems, costs, and growth matter to you
Bring discipline, curiosity, and pride to everything you touch
On your feet, working with knives, fire, and focus throughout each shift
Active for long shifts, lifting up to 50 lbs., bending, reaching, and moving easily through tight spaces
Disciplined commitment to sanitation, safety, and cleanliness

Responsibilities

Right hand to the Chef de Cuisine, trusted with real authority and held accountable for execution, culture, and consistency
Leadership from the line — balancing craft and command, precision and pressure, and setting the standard through action
Full control of daily culinary operations, including hiring, training, scheduling, systems, and service execution
Recipes, knife skills, prep standards, and plating enforced with discipline, driving consistency through tight systems and procedures
Strategic partnership with the Executive Chef on ordering, inventory, labor, and P&L awareness, managing supplies with intent and minimizing waste
Culture built by example — clean, focused, disciplined, and confident — leading services, private events, reporting, and management shifts, including nights, weekends, and moments that actually matter