Sous Chef

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.

THE GIG (AKA WHAT YOU’LL ACTUALLY BE DOING)

• 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

THIS ROLE IS A GREAT FIT IF…

• You lead with calm authority and aren’t afraid to get your hands dirty
• You care deeply about food, people, and doing things the right way
• You thrive in high-volume, high-expectation kitchens
• You enjoy teaching, coaching, and building the next generation of cooks
• You think beyond the plate — labor, systems, costs, and growth matter to you
• You bring discipline, curiosity, and pride to everything you touch