Sous Chef

## Description

**About wagamama**

At wagamama, from *bowl to soul* reflects how we care for our guests and our people. Guided by our philosophy of kaizen—always striving to be better—we foster a culture where growth, teamwork, and continuous learning thrive. Join a team where your voice matters, your development is supported, and your work has a meaningful impact.

**About the Role**

The Sous Chef supports the Executive Chef in leading daily kitchen operations and delivering exceptional food quality. This role ensures consistent execution, coaches and develops the back of house team, and maintains food safety standards and quality control.

**Key Responsibilities**

• Lead day-to-day kitchen operations to ensure efficient, high-quality service and culinary standards.

Execute and oversee dishes across wok, ramen, fry, and teppan stations.

• Maintain consistency in recipes, presentation, and portion standards.
• Coach, train, and develop back-of-house team members.
• Ensure compliance with food safety, sanitation, and HACCP standards.
• Assist with inventory, ordering, and food cost management.
• Support menu rollouts, recipe execution, and seasonal offerings.
• Maintain a clean, organized, and inspection-ready kitchen.

**Qualifications**

• 3+ years of culinary leadership experience; high-volume or pan-Asian experience preferred.
• Strong knowledge of wok, ramen, fry, and teppan cooking techniques preferred.
• Experience leading, coaching, and developing back of house teams.
• Strong understanding of food safety, sanitation, and HACCP principles.
• Ability to thrive in a fast-paced environment

**Physical Requirements & Availability**

• Ability to stand and walk for extended periods and lift up to 50 lbs.
• Comfortable working in a fast-paced, high-temperature kitchen environment.
• Flexible schedule, including days, nights, weekends, and holidays.
• Ability to work up to 55 hours per week, depending on business needs
• Occasional off-site support and up to 10% travel may be required.