Sous Chef

Wagamama; Boston (MA); On-site; USD 57,500 - 60,000; Full time

Job summary

Wagamama in Boston, MA is seeking a Sous Chef to support the Executive Chef in guiding daily kitchen operations and ensuring exceptional food quality. This role emphasizes consistent execution and leadership of the back‑of‑house team in a fast-paced setting.

You will coach staff, uphold HACCP standards, manage inventory and food costs, and assist with menu rollouts and seasonal offerings, contributing to a high‑quality dining experience.

Qualifications

• 3+ years in culinary leadership, high‑volume experience preferred.
• Strong knowledge of wok, ramen, fry, and teppan techniques.
• Proven ability to coach and develop back‑of‑house teams.
• Solid food safety, sanitation, and HACCP understanding.

Responsibilities

• Lead day-to-day kitchen operations to ensure quality and efficiency.
• Oversee dishes across wok, ramen, fry, and teppan stations.
• Maintain consistent recipes, presentation, and portions.
• Coach and develop back‑of‑house staff.
• Ensure compliance with food safety and HACCP standards.
• Assist with inventory, ordering, and food cost management.
• Support menu rollouts, recipes, and seasonal offerings.
• Maintain a clean, inspection-ready kitchen.

Skills

Culinary leadership

Wok/Ramen/Teppan

Staff coaching

Food safety HACCP

Job description

Job Details

Location: Boston, MA 02199

Position Type: Full Time

Salary Range: $57,500.00 - $60,000.00

About the Role

The Sous Chef supports the Executive Chef in leading daily kitchen operations and delivering exceptional food quality. This role ensures consistent execution, coaches and develops the back‑of‑house team, and maintains food safety standards and quality control.

Key Responsibilities

• Lead day‑to‑day kitchen operations to ensure efficient, high‑quality service and culinary standards.
• Execute and oversee dishes across wok, ramen, fry, and teppan stations.
• Maintain consistency in recipes, presentation, and portion standards.
• Coach, train, and develop back‑of‑house team members.
• Ensure compliance with food safety, sanitation, and HACCP standards.
• Assist with inventory, ordering, and food cost management.
• Support menu rollouts, recipe execution, and seasonal offerings.
• Maintain a clean, organized, and inspection‑ready kitchen.

Qualifications

• 3+ years of culinary leadership experience; high-volume or pan‑Asian experience preferred.
• Strong knowledge of wok, ramen, fry, and teppan cooking techniques preferred.
• Experience leading, coaching, and developing back‑of‑house teams.
• Strong understanding of food safety, sanitation, and HACCP principles.
• 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 10% travel may be required.