Executive Chef

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 Executive Chef leads all back-of-house operations, driving culinary excellence, operational performance, and team development. This role is responsible for delivering exceptional food quality, developing future leaders, managing financial performance, and partnering with restaurant leadership to create an outstanding guest experience.

Key Responsibilities

• Lead all back-of-house operations, ensuring exceptional food quality, consistency, and execution.

• Recruit, coach, and develop a high-performing culinary leadership team and kitchen staff.

• Drive labor, food cost, inventory, and operational performance to achieve business goals.

• Champion food safety, sanitation, HACCP compliance, and back-of-house operational standards.

• Oversee kitchen scheduling, staffing, purchasing, and vendor partnerships.
  Partner with front-of-house leadership to deliver exceptional guest experience.

• Drive continuous improvement through coaching, operational excellence, and the wagamama philosophy of kaizen.

• Foster a positive, inclusive culture while building future culinary leaders.

Qualifications

• 5+ years of progressive culinary leadership experience in a high-volume restaurant; pan-Asian experience preferred.

• Strong financial acumen with experience managing labor, food cost, inventory, and kitchen performance.

• Proven success leading, coaching, and developing high-performing teams.

• Strong knowledge of food safety, sanitation, HACCP principles, and applicable certification requirements.

• 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 15–20% travel may be required