H A P P Y R I C E

HEAD SUSHI CHEF · BOSTON SEAPORT FLAGSHIP

Culinary Program & Commissary Lead

Location: Boston Seaport, MA · Compensation: $80,000 Annual Salary + Benefits · Job Type: Full‑Time

ABOUT HAPPY RICE

Happy Rice is building a new kind of modern sushi brand.

We're creating a place where exceptional ingredients, thoughtful sourcing, and great design come together to make everyday sushi something people genuinely look forward to and can't wait to tell people about. We serve chef-crafted sushi and sides, prepared fresh each day by our culinary team, thoughtfully packaged, and ready when our guests are — bringing together the quality of a great sushi restaurant with the convenience people need for everyday life.

Our first restaurant in Boston's Seaport is more than a single location — it's the foundation of a brand built to grow. We're building the culinary systems, sourcing standards, and operational excellence to scale without ever compromising on quality.

As our Head Sushi Chef, you won't just lead a kitchen — you'll help execute the recipes, set standards, and shape the culture of Happy Rice as we grow into new locations.

POSITION OVERVIEW

The Head Sushi Chef leads all culinary production for Happy Rice's Boston Seaport flagship and central commissary. This role is responsible for the quality, consistency, and execution of every item we serve while building the systems that will support future locations.

Our operation is built around fresh daily production. Sushi and sides are prepared throughout the day, carefully portioned, packaged, labeled, and stocked so every guest receives the same restaurant-quality experience — whether they visit at 11:00 a.m. or 7:00 p.m.

Success in this role requires more than great knife skills. You'll lead prep, oversee production, manage inventory, maintain exceptional food safety standards, train the culinary team, and continuously improve the systems that allow us to deliver premium food with consistency, efficiency, and care.

We're looking for a chef who sets a positive tone in the kitchen, enjoys building teams, embraces structure, and believes that high standards and a great culture go hand in hand.

WHAT YOU'LL DO

Culinary Leadership

• Lead the daily production of all Happy Rice menu items, including sushi, sides, sauces, desserts, and combo boxes
• Maintain exceptional quality, consistency, presentation, and portioning across every product
• Own the execution excellence of the Brand Chef's recipes, production specifications, packaging standards, and product execution
• Partner with leadership to develop and test new menu items, seasonal offerings, and limited-time features
• Plan daily production based on sales forecasts while minimizing waste and maximizing product quality

Production & Commissary Operations

• Lead all commissary production supporting the Seaport restaurant and future Happy Rice locations
• Build efficient prep, production, packaging, labeling, and distribution systems that can scale as the company grows
• Continuously improve workflows to increase consistency, efficiency, and throughput without compromising quality
• Manage inventory, purchasing, receiving, and vendor relationships, including premium seafood and specialty Japanese ingredients
• Monitor food costs, yields, production records, and inventory levels to support operational goals

Food Safety & Quality

• Maintain the highest standards for food safety, sanitation, and product quality across the entire operation
• Oversee HACCP compliance, sushi rice acidification, raw seafood handling, temperature controls, receiving procedures, labeling, FIFO, and all required documentation
• Ensure every product meets Happy Rice standards before it reaches our guests

Team Leadership

• Recruit, hire, train, and develop a high-performing culinary team
• Create clear production standards and training programs for prep, sushi production, packaging, and quality control
• Foster a positive, accountable kitchen culture built on respect, teamwork, and continuous improvement
• Lead by example, working alongside the team to deliver exceptional execution every day

WHAT WE'RE LOOKING FOR

• Hands-on sushi experience with strong rice, fish handling, and roll/nigiri fundamentals — we care more about your craft, standards, and work ethic than a number of years
• Kitchen leadership experience in any form — Head Sushi Chef, Sous Chef, Kitchen Manager, Lead Line, or commissary/production supervisor
• Solid command of food safety and sanitation — we'll train you on our HACCP systems
• Comfort with (or eagerness to learn) production planning, pars, and food cost management
• A natural coach who enjoys teaching technique and developing teammates
• Positive, high-energy presence — you set the tone for the whole kitchen
• Ability to thrive in a fast-paced, high-volume production environment

If you don't check every box but you love the craft and lead with pride, we'd still love to meet you.

PREFERRED QUALIFICATIONS

• Commissary, central kitchen, or multi-unit production experience
• Experience with grab-and-go, retail sushi, catering, or high-volume batch production
• ServSafe Manager and/or HACCP certification (or ability to obtain — we'll support you)
• Experience with Japanese cuisine, quick service concepts, or restaurant technology platforms

COMPENSATION

• $80,000 annual salary
• Performance-based growth opportunities
• Advancement opportunities within a growing hospitality group

BENEFITS

• Medical, Dental, and Vision Insurance
• Paid Time Off and Paid Sick Time
• Employee Dining Discounts
• Flexible Schedule
• Relocation Assistance
• Professional Development and Leadership Growth Pathways
• Advancement Opportunities Within a Rapidly Growing Brand

Work Location: In person

Pay: $70,000.00 - $80,000.00 per year

Benefits:

• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Work Location: In person