BostonChefs.com
Sous Chef – Hojoko
Location: Boston, Fenway – The Verb Hotel
Posted: December 3, 2025
The 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 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.
Exude an obsessive passion for and curiosity about gastronomy.
Core Management Responsibilities
Display commitment to volume‑oriented service with precise execution.
Understand and represent all concept elements including culinary, beverage, and hospitality.
Consistently review operations to identify areas of growth and opportunities for improvement.
Support all facets of Hojoko’s service, including takeout, room service, delivery, and patio service.
Follow all local, state, and federal regulations regarding food handling and sanitation.
Follow all established food safety, alcohol service, health code, and cleanliness practices.
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 consistency and quality.
Run successful services while building professional skill set and knowledge of financials.
Take a vested interest in the entire BOH team, contributing to their development.
Review the schedule for BOH and adjust regularly for sales growth and employee skill sets.
Work alongside and lead BOH team to demonstrate Hojoko recipes, knife skills, prep projects, dish plating, and execution.
Execute Hojoko menu guidelines using established recipes, systems, and ordering guide that increase consistency and excellence.
Contribute to continuing education for BOH staff, covering knife skills, BOH knowledge, operations skills, and health and sanitation guidelines.
Regularly review P&L statements and make decisions about ordering, inventory, and staffing.
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, events, and neighborhood engagement.
Execute private events, coordinating with management colleagues to deliver a great experience and repeat business.
Complete all daily financial reports, inventory, and both opening and closing management shifts.
Order restaurant supplies efficiently to minimize cost and waste.
Other duties as assigned.
Job Requirements
Minimum 2 years of prior kitchen experience.
Ability to work well under pressure in a fast‑paced, ever‑changing work environment.
Highly organized with strong attention to detail.
High integrity and professionalism.
A positive, joyful, upbeat, and energetic attitude – leading by example.
Ability to stand for the entirety of an 8‑hour shift, lift and transport items in excess of 50 lbs, kneel, bend over, lift items above head, and work in small or cramped spaces.
Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.
Strong working knowledge of culinary, safety, and sanitation practices.
Metrics Of Success
Demonstrates diligence and technique in cleanliness, service, and precision.
Displays a curious, kind, thoughtful, creative, and self‑aware personality.
Effectively and efficiently completes scheduling, ordering, and inventory.
Thrives in a chef‑driven restaurant atmosphere, supporting the near‑obsessive food culture.
Invests in new ideas and knowledge for continued professional growth in restaurant operations.
Committed to improving financial performance through staff training and service education.
Cushman Concepts is an Equal Opportunity Employer. The above job description may be amended at any time.
Employment Details
Exempt, Full Time
Employment Type: Full‑time
Base Pay: $58k – $63k/year
How to Apply Email: rob@cushmanconcepts.com
#J-18808-Ljbffr
Posted: December 3, 2025
The 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 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.
Exude an obsessive passion for and curiosity about gastronomy.
Core Management Responsibilities
Display commitment to volume‑oriented service with precise execution.
Understand and represent all concept elements including culinary, beverage, and hospitality.
Consistently review operations to identify areas of growth and opportunities for improvement.
Support all facets of Hojoko’s service, including takeout, room service, delivery, and patio service.
Follow all local, state, and federal regulations regarding food handling and sanitation.
Follow all established food safety, alcohol service, health code, and cleanliness practices.
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 consistency and quality.
Run successful services while building professional skill set and knowledge of financials.
Take a vested interest in the entire BOH team, contributing to their development.
Review the schedule for BOH and adjust regularly for sales growth and employee skill sets.
Work alongside and lead BOH team to demonstrate Hojoko recipes, knife skills, prep projects, dish plating, and execution.
Execute Hojoko menu guidelines using established recipes, systems, and ordering guide that increase consistency and excellence.
Contribute to continuing education for BOH staff, covering knife skills, BOH knowledge, operations skills, and health and sanitation guidelines.
Regularly review P&L statements and make decisions about ordering, inventory, and staffing.
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, events, and neighborhood engagement.
Execute private events, coordinating with management colleagues to deliver a great experience and repeat business.
Complete all daily financial reports, inventory, and both opening and closing management shifts.
Order restaurant supplies efficiently to minimize cost and waste.
Other duties as assigned.
Job Requirements
Minimum 2 years of prior kitchen experience.
Ability to work well under pressure in a fast‑paced, ever‑changing work environment.
Highly organized with strong attention to detail.
High integrity and professionalism.
A positive, joyful, upbeat, and energetic attitude – leading by example.
Ability to stand for the entirety of an 8‑hour shift, lift and transport items in excess of 50 lbs, kneel, bend over, lift items above head, and work in small or cramped spaces.
Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.
Strong working knowledge of culinary, safety, and sanitation practices.
Metrics Of Success
Demonstrates diligence and technique in cleanliness, service, and precision.
Displays a curious, kind, thoughtful, creative, and self‑aware personality.
Effectively and efficiently completes scheduling, ordering, and inventory.
Thrives in a chef‑driven restaurant atmosphere, supporting the near‑obsessive food culture.
Invests in new ideas and knowledge for continued professional growth in restaurant operations.
Committed to improving financial performance through staff training and service education.
Cushman Concepts is an Equal Opportunity Employer. The above job description may be amended at any time.
Employment Details
Exempt, Full Time
Employment Type: Full‑time
Base Pay: $58k – $63k/year
How to Apply Email: rob@cushmanconcepts.com
#J-18808-Ljbffr