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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $52,000.00 - $57,000.00
Work Schedule
Weekend Shifts
Benefits
family meal
employee dining discounts
Medical insurance
Dental Insurance
Vision Insurance
accident insurance
Life insurance
Professional growth opportunities
Job Description
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... Show More
Job Requirements
- high school diploma or equivalent
- minimum 2 years of experience in a culinary role, preferably within a pan-asian or high volume kitchen
- proven leadership or supervisory experience
- strong knowledge of pan-asian cooking techniques
- food safety certification or willingness to obtain
- ability to work flexible hours including evenings, weekends, and holidays
- physical capability to perform kitchen duties including standing for extended periods
- excellent communication and teamwork skills
Job 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
Job Duties
- 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
- demonstrate strong proficiency in pan-asian cooking methods and culinary techniques
- ensure proper handling, storage, and rotation of perishable and specialty ingredients
- 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
- 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
- assist with inventory management and product ordering
- monitor product usage and help minimize waste to support food cost targets
- support the executive chef in menu execution, recipe testing, and seasonal updates
- ensure proper training and flawless execution of new menu items
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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