Sous Chef

Wagamama; New York (NY); On-site; USD 66,300 - 71,300; Full time

Benefits offered by this job

Family meal provided during shifts

Employee dining discounts

Medical, dental, vision, accident, and life insurance

Opportunities for professional growth and career progression

Job summary

Wagamama is seeking a Sous Chef in New York, NY to lead daily kitchen operations, ensuring the execution of high-quality Pan‑Asian dishes. The role involves training and supervising kitchen staff, maintaining culinary standards, and enforcing food safety protocols.

The ideal candidate will possess strong culinary skills, particularly in wok, ramen, fry, and teppan techniques, with experience in a high-volume kitchen. Various benefits, including employee dining discounts and insurance, are offered.

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.

Responsibilities

• 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.
• Supervise, train, and mentor line cooks and prep team members.
• Enforce strict adherence to food safety protocols, sanitation standards, and local health regulations.

Skills

Experience in a high‑volume or Pan‑Asian culinary environment

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 description

Job Details

• Location: New York, NY 10158
• Position Type: Full Time
• Salary Range: $66,300.00 - $71,300.00 per year
• Job Shift: Any

Wagamama is a Pan‑Asian dining destination that values growth, learning and teamwork. The Sous Chef plays a key leadership role in daily kitchen operations, ensuring the consistent execution of high‑quality Pan‑Asian dishes. This role supports the Executive Chef in maintaining culinary standards, training the team, and delivering a smooth, efficient service. The Sous Chef also acts as the kitchen lead when the Executive (Sous) Chef is unavailable.

Responsibilities

Kitchen Operations & Execution

• 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.

Culinary Technique & Product Knowledge

• Demonstrate strong proficiency in Pan‑Asian cooking methods and culinary techniques.
• Ensure proper handling, storage, and rotation of perishable and specialty ingredients.

Team Leadership & Training

• 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.

Food Safety & Compliance

• 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.

Inventory & Cost Control

• Assist with inventory management and product ordering.
• Monitor product usage and help minimize waste to support food cost targets.

Menu Execution & Development

• Support the Executive Chef in menu execution, recipe testing, and seasonal updates.
• Ensure proper training and flawless execution of new menu items.

Benefits & Working Hours

• Family meal provided during shifts.
• Employee dining discounts for you, friends, and family.
• Medical, dental, vision, accident, and life insurance available for full‑time team members.
• Opportunities for professional growth and career progression.
• Depending on business needs, up to 50 hours per week may be required.

Skills & 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.