Judy’s Bay is a popular, family-owned, award-winning restaurant in Cambridge known for its frequently changing menu highlighting local seafood, Japanese flavors, and East Asian culinary techniques.
We’re looking for a talented Chef (Sous Chef, CDC, Sushi Chef, Head Chef) to co-lead our kitchen and help take our systems, staff, and operations to the next level. This is a key leadership role for someone who’s experienced, humble, and motivated to help build something meaningful. You’ll work closely with the chef/owner to manage BOH operations, develop menus, and increase profitability while cultivating a quality guest experience.
We offer a stable, positive, supportive, and low-drama work culture with room for growth and leadership development. This is an ideal opportunity for a skilled sous chef, CDC, or sushi chef who’s ready to take the next step and help lead a small, values-driven restaurant.
Responsibilities
1. Collaborate with the chef/owner to oversee all BOH processes and kitchen operations.
2. Lead the kitchen team in prep, service, and execution.
3. Manage ordering, inventory, supplier relationships, and prep schedules.
4. Ensure compliance with food safety, sanitation, and allergen protocols.
5. Maintain the restaurant, equipment, cleanliness, and coordinate repairs/maintenance as needed.
6. Develop and improve systems, SOPs, and onboarding/training materials.
7. Monitor and control food quality, costs, labor, and portioning.
8. Shop for ingredients or specialty items as needed (must have a valid driver’s license).
9. Coordinate with FOH and ownership on seasonal planning, special events, and service flow.
10. Ensure a calm, respectful, and productive kitchen culture.
11. Train and mentor staff.
12. Handle customer feedback and special requests as they arise.
Qualifications
13. 3 years of professional kitchen experience preferred, but flexible for the right candidate.
14. Mature, self-motivated, and dependable with excellent attention to detail and personal integrity.
15. Strong communication, organizational, time management, and problem-solving skills.
16. Excellent knife skills and understanding of culinary technique and kitchen flow.
17. Sushi, fish butchery, fine dining, and Japanese/East Asian cuisine experience strongly preferred.
18. Comfortable with both rustic, casual food and refined presentation.
19. ServSafe Manager and Allergen Awareness certification (or willingness to obtain).
20. Familiarity with kitchen financials (food/labor cost awareness) is helpful but not required.
21. Ability to give and receive feedback respectfully and to adapt to a changing environment.
22. Passion for fermentation, local food, and seasonal cooking is a plus.
23. Fluent English required; basic Spanish is a bonus.
Compensation & Benefits
24. Starting salary: $55,000–$90,000 based on experience and responsibilities.
25. Bonus potential based on performance and restaurant growth (total compensation could exceed $110k).
26. 100% employer-paid health insurance.
27. Paid time off (vacation and sick days).
28. Professional development and leadership growth opportunities.
Why Work With Us?
Judy’s Bay is an independent family-owned restaurant where you will have a big role on a small team. We treat our team with respect and aim to create a space where people are proud of the work they do. If you’re looking for a place to learn, teach, grow and contribute to a creative kitchen, we’d love to meet you.