Sous Chef

## Description

**about wagamama**

from bowl to soul isn’t just how we serve food—it’s how we show up for our people

at wagamama, every dish we make and every shift we work is guided by one belief: we can always be better today than we were yesterday. that’s kaizen in our heart

we’re a place where your work has purpose, your voice matters, and your growth is taken seriously. where bold ideas are welcomed, effort is noticed, and learning never stops. you won’t just clock in—you’ll build skills, confidence, and a career alongside people who care deeply about what they do and who they do it with

if you’re looking for more than a job—if you want to be part of something that feeds your future as much as it feeds our guests—this is your sign

from bowl to soul, start your journey with wagamama and apply now

**about this role**

the sous chef plays a key leadership role in daily kitchen operations, ensuring the consistent execution of high quality pan asian dishes. this role supports the executive chef in maintaining culinary standards, training the team, and delivering a smooth, efficient service. the sous chef also acts as the kitchen lead when the executive [sous] chef is unavailable.

**what you’ll do**

**kitchen operations + execution**

• oversee day to day kitchen operations to ensure efficient service and proper station setup
• execute and supervise preparation of dishes across stations including wok, ramen, fry, and teppan
• ensure consistency in flavor, presentation, and portioning based on standardized recipes
• lead line checks before service and maintain quality control throughout each shift

**culinary technique and product knowledge**

• demonstrate strong proficiency in pan-asian cooking methods and culinary techniques
• ensure proper handling, storage, and rotation of perishable and specialty ingredients

**team leadership + training**

• supervise, train, and mentor line cooks and prep team members
• delegate tasks effectively and ensure accountability across all kitchen stations
• act as the kitchen lead when the executive [sous] chef is unavailable
• expedite during service to ensure accuracy, pacing, and strong communication between front and back of house
• troubleshoot operational issues in real time to maintain service standards
• assist with onboarding and ongoing skill development for kitchen staff

**food safety + compliance**

• enforce strict adherence to food safety protocols, sanitation standards, and local health regulations
• monitor labeling, storage, temperature logs, and other HACCP aligned practices
• maintain a clean, organized, and inspection ready kitchen

**inventory + cost control**

• assist with inventory management and product ordering
• monitor product usage and help minimize waste to support food cost targets

**menu execution and development**

• support the executive chef in menu execution, recipe testing, and seasonal updates
• ensure proper training and flawless execution of new menu items

**working hours + benefits**

• family meal during shifts
• employee dining discounts for you, friends, and family
• medical, dental, vision, accident, and life insurance available for full-time team members
• opportunities for professional growth and career progression
• depending on business needs, requires up to 50 hours per week

**skills + qualifications**

• experience in a high volume or pan-asian culinary environment, preferred
• strong knowledge of wok, ramen, fry, and teppan cooking techniques
• experience leading and training kitchen staff
• strong understanding of food safety standards and HACCP principles
• ability to manage multiple stations and maintain quality during peak service
• effective communication, organization, and problem solving skills
• availability to work evenings, weekends, and holidays