Executive Sous Chef, Hot Grill & Steak Program

WAKUDA is a distinguished culinary establishment renowned for its immersive dining experience, conceptualized by the acclaimed two-Michelin-starred Chef Tetsuya Wakuda in alliance with the esteemed 50 Eggs Hospitality Group. WAKUDA proudly stands as a beacon of innovative Japanese cuisine, blending traditional techniques with modern aesthetics to craft an unparalleled gastronomic journey. The brand, inspired by Tokyo's Golden Gai district, harmonizes intimacy with vibrant energy, sophistication with an edge, and timeless craftsmanship with contemporary innovation. With prominent locations in Las Vegas and Singapore and ambitious global expansion plans on the horizon, WAKUDA has firmly positioned itself as a leader in modern luxury dining.

The role of Executive Sous Chef - Hot Grill & Steak Program based in Las Vegas involves reporting directly to the Executive Chef and Corporate Culinary Leadership. This position is integral to propelling WAKUDA’s pioneering culinary vision forward, specifically by executing a sophisticated and premium grill program. Rooted deeply in Japanese culinary art, this program demands Michelin-level precision and adherence to contemporary luxury dining standards. The Executive Sous Chef will be responsible for leadership and development of the culinary and grill teams, ensuring a philosophy grounded in craftsmanship, discipline, and Japanese technique is upheld. This role emphasizes the creation and maintenance of a culture that values respect, mentorship, and continuous professional growth, fostering future experts and leaders in the grill domain.

Beyond people management, the Executive Sous Chef will oversee the culinary execution involving meticulous control over temperature, texture, and presentation of proteins, with particular focus on Wagyu and specialty beef. This includes overseeing all aspects of fabrication, portioning, trimming, and yield control, as well as managing the dry-aging program to ensure consistency and quality. Mastery over heat and fire control in charcoal and binchotan grilling systems is essential for success in this role.

Innovation and menu development also form crucial aspects of this position. The Executive Sous Chef will collaborate in research and development activities to curate seasonal grill menus and exclusive tasting experiences. This must be done while balancing innovation with reverence for traditional Japanese culinary methods.

Operational excellence is prioritized through strict adherence to sanitation, HACCP, and food safety standards. The role also demands efficient cost management, labor optimization, and inventory control, necessitating collaboration with procurement teams and front-of-house leadership to ensure seamless operations.

Additionally, the Executive Sous Chef will serve as a brand ambassador, engaging personally with VIP guests and participating in chef’s counter activations. Upholding a standard of refined and elevated hospitality rooted in the Japanese principle of omotenashi will be central to enhancing the guest experience at WAKUDA. This multifaceted role requires a seasoned professional with luxury and Michelin-level dining experience, strong leadership qualities, and a deep passion for Japanese cuisine and grilling mastery, poised to contribute significantly to WAKUDA’s continued success and reputation for excellence.