Sushi Line Cook

oya•Boston, MA

10d•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. o ya is a refined, chef-driven dining experience rooted in precision, technique, and intentional hospitality. Every dish reflects discipline, creativity, and an uncompromising commitment to excellence. This is an opportunity to work in a Michelin-minded environment where craftsmanship matters and growth is earned through dedication to the art. We’re looking for a Sushi Line Cook who works with intention, respects the craft, and understands that precision is power.

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 on your feet 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

Nice To Haves

You’re serious about your craft and hungry to get better every day
You find satisfaction in precision, technique, and clean execution
You work calmly and confidently in fast-paced, high-expectation kitchens
You take pride in knife skills, organization, and discipline
You listen closely, move with intention, and value consistency
You want to grow in a kitchen where standards are real and earned

Responsibilities

Intentional execution at every step — sharp cuts, clean lines, and plates that speak before words do
Sushi rice preparation, fish fabrication, and nigiri and sashimi executed with precision, balance, and unmistakable control
Clean, composed performance under pressure, where repetition builds confidence and discipline becomes muscle memory
Knives and specialty tools treated like extensions of the craft — sharp, respected, and always dialed in
Receiving, labeling, storage, rotation, breakdown, and cleaning handled with rigor and pride, holding sanitation and safety standards high
Calm presence on the line with clear communication, steady focus, and full commitment to nights, weekends, and holidays — the hours where the work gets serious and mastery shows