Sous Chef

50 Eggs, Inc; Las Vegas (NV); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Competitive salary

Opportunity for growth in culinary environment

Job summary

50 Eggs, Inc is seeking a Sous Chef for WAKUDA, a modern luxury dining concept led by two-Michelin-starred Chef Tetsuya Wakuda. The Sous Chef will lead kitchen operations and mentor junior staff in an environment emphasizing precision and exceptional service.

The ideal candidate will have 3-5 years of progressive culinary experience in upscale dining. A competitive salary along with opportunities for growth in this dynamic team-driven setting are offered.

Qualifications

• Minimum 3–5 years progressive culinary experience, including leadership responsibilities.
• Strong experience in upscale, fine dining, or luxury hospitality environments.
• Advanced culinary knowledge, including butchery, sauce work, knife skills, and station management.

Responsibilities

• Assist in leading daily kitchen operations across all stations and service periods.
• Ensure all menu items are executed according to recipe, plating, portioning, and quality standards.
• Train, mentor, and develop line cooks, prep cooks, and junior culinary team members.

Skills

Culinary leadership

High-volume luxury dining

Mentorship

Food safety compliance

Education

Food Handler Certification

Formal culinary education or apprenticeship

Job description

WAKUDA is a modern luxury dining concept created by world‑renowned two‑Michelin‑starred Chef Tetsuya Wakuda, in partnership with 50 Eggs Hospitality Group. Blending centuries‑old Japanese technique with contemporary creativity, WAKUDA delivers an immersive, refined dining experience inspired by Tokyo’s Golden Gai district and rooted in the philosophy of omotenashi.

At WAKUDA, culinary execution is driven by precision, discipline, artistry, and exceptional hospitality. Every dish reflects a deep respect for Japanese culinary tradition while embracing modern luxury dining standards.

Position Summary

The Sous Chef serves as a key culinary leader in WAKUDA’s kitchen, responsible for supporting daily operations, maintaining exceptional culinary standards, and ensuring consistent execution across all service periods.

This role requires a disciplined, hands‑on leader with strong culinary fundamentals, a commitment to operational excellence, and the ability to perform in a high‑volume luxury dining environment. The Sous Chef partners closely with the Executive Chef and culinary leadership team to ensure food quality, service execution, sanitation, labor efficiency, and team development meet WAKUDA’s elevated standards.

The ideal candidate combines leadership maturity, technical culinary skill, and a passion for mentorship with an uncompromising commitment to excellence.

Primary Responsibilities

Culinary Leadership & Service Execution

• Assist in leading daily kitchen operations across all stations and service periods.
• Ensure all menu items are executed according to recipe, plating, portioning, and quality standards.
• Maintain strong line control during service to ensure pacing, consistency, and ticket accuracy.
• Support seamless execution across hot line, cold stations, sushi support, prep, and specialty stations.
• Uphold WAKUDA’s standards of precision, consistency, and elevated presentation.

Operational Excellence

• Oversee daily prep production and ensure mise en place readiness across all stations.
• Maintain strong kitchen organization, workflow, and station discipline.
• Assist with scheduling, labor deployment, and daily operational planning.
• Identify operational inefficiencies and implement solutions to improve performance.
• Support opening, closing, and service readiness procedures.

Quality Control & Product Stewardship

• Monitor ingredient quality, freshness, storage, and product rotation.
• Ensure proper handling of premium ingredients, including seafood, proteins, and specialty imports.
• Maintain strict portion control and minimize waste.
• Ensure dishes consistently meet WAKUDA’s luxury dining standards.

Leadership & Team Development

• Train, mentor, and develop line cooks, prep cooks, and junior culinary team members.
• Foster a culture of accountability, discipline, professionalism, and respect.
• Provide real‑time coaching and performance feedback.
• Lead by example through strong floor presence and hands‑on execution.
• Support recruiting, onboarding, and development of culinary talent.

Financial & Inventory Controls

• Support inventory management, purchasing, and receiving procedures.
• Assist in monitoring food and labor costs and in waste‑reduction initiatives.
• Ensure proper storage and responsible product utilization.
• Support cost‑control initiatives without compromising quality.

Food Safety & Compliance

• Maintain strict compliance with HACCP, food safety, sanitation, and health regulations.
• Ensure the kitchen remains clean, organized, and audit‑ready at all times.
• Enforce company safety standards and operating procedures.

Qualifications & Experience

Required

• Minimum 3–5 years progressive culinary experience, including leadership responsibilities
• Strong experience in upscale, fine dining, or luxury hospitality environments
• Advanced culinary knowledge, including butchery, sauce work, knife skills, and station management
• Strong communication, organizational, and leadership skills
• Ability to thrive in a fast‑paced, high‑expectation environment
• Food Handler Certification required upon employment

Preferred

• Luxury Japanese or Asian culinary experience preferred
• Michelin‑starred or chef‑driven restaurant experience highly desirable
• Formal culinary education or apprenticeship preferred
• Experience leading high‑performing culinary teams

Personal Attributes

• Strong leadership presence
• Calm and composed under pressure
• Highly disciplined and detail‑oriented
• Strong sense of urgency
• Passion for mentorship and team development
• Deep commitment to excellence and hospitality

Physical Requirements

• Ability to stand for extended periods
• Ability to lift and carry up to 50 pounds
• Frequent bending, reaching, and repetitive kitchen movement
• Ability to work nights, weekends, and holidays
• Ability to perform in a fast‑paced, high‑pressure kitchen environment

Why Join WAKUDA

As a Sous Chef at WAKUDA, you will help lead one of the most distinctive modern Japanese dining concepts in the industry. This is an opportunity to grow in a luxury, chef‑driven culinary environment where precision, discipline, craftsmanship, and exceptional hospitality define every aspect of service.

Compensation: Competitive salary