Sous Chef

Wagamama is a globally recognized restaurant chain known for its vibrant and diverse pan-Asian cuisine. Since its inception, Wagamama has been dedicated to delivering fresh, flavorful dishes while nurturing a workplace culture that values continuous improvement, teamwork, and personal growth. Their mantra, "from bowl to soul," reflects a commitment not only to serving delicious food but also to supporting their employees and fostering a sense of community. The company embraces the philosophy of kaizen, meaning they constantly strive to be better today than they were yesterday. This approach permeates every aspect of their business—from food preparation to customer service to staff development. Wagamama offers a dynamic environment where employees are encouraged to learn, innovate, and grow their careers in the culinary and hospitality fields.

The Sous Chef role at Wagamama is a pivotal leadership position within the kitchen, responsible for supporting the Executive Chef in maintaining exceptional culinary standards and ensuring the smooth operation of daily kitchen activities. This full-time role demands dedication to quality, teamwork, and efficiency in a fast-paced, high-volume setting. The Sous Chef oversees the preparation of authentic pan-Asian dishes across multiple kitchen stations, including wok, ramen, fry, and teppan. As a key member of the management team, the Sous Chef plays an essential part in training and mentoring kitchen staff, guaranteeing that every dish meets the restaurant’s strict flavor, presentation, and portioning standards.

In addition to hands-on cooking and quality control, the Sous Chef takes on significant leadership responsibilities, including leading line checks before each service, troubleshooting operational challenges, and stepping in as the kitchen lead when the Executive Chef is unavailable. This role also involves helping manage inventory and product ordering to minimize waste and support food cost targets. Beyond culinary expertise, the Sous Chef must enforce rigorous food safety and sanitation protocols to comply with local health regulations, ensuring a clean, organized, and inspection-ready kitchen environment at all times.

Wagamama values a team-oriented atmosphere where effort is recognized, and continuous learning is encouraged. The Sous Chef not only contributes to excellent food production but also fosters a supportive environment where kitchen staff can develop their skills through training and mentorship. Wagamama offers various benefits such as employee dining discounts, family meals during shifts, professional growth opportunities, and medical, dental, vision, accident, and life insurance for full-time employees. The role may require working up to 50 hours per week, including evenings, weekends, and holidays, reflecting the hospitality industry’s dynamic nature.

If you are passionate about pan-Asian cuisine, thrive in a collaborative high-volume kitchen, and seek a career with growth and purpose, Wagamama invites you to join their team and help continue the legacy of quality and innovation in culinary service.