Sous Chef

Sous ChefNew York, NY 10158OverviewSalary Range $66,300.00 - $71,300.00 Salary/year Position Type Full Time Job Shift AnyDescriptionAbout WagamamaFrom bowl to soul isn't just how we serve foodit's how we show up for our peopleAt Wagamama, every dish we make and every shift we work is guided by one belief: we can always be better today than we were yesterday. That's Kaizen in our heartWe're a place where your work has purpose, your voice matters, and your growth is taken seriously. Where bold ideas are welcomed, effort is noticed, and learning never stops. You won't just clock inyou'll build skills, confidence, and a career alongside people who care deeply about what they do and who they do it withIf you're looking for more than a jobif you want to be part of something that feeds your future as much as it feeds our gueststhis is your signFrom bowl to soul, start your journey with Wagamama and apply nowAbout This RoleThe 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.What You'll DoKitchen Operations + ExecutionOversee day to day kitchen operations to ensure efficient service and proper station setupExecute and supervise preparation of dishes across stations including wok, ramen, fry, and teppanEnsure consistency in flavor, presentation, and portioning based on standardized recipesLead line checks before service and maintain quality control throughout each shiftCulinary Technique and Product KnowledgeDemonstrate strong proficiency in Pan Asian cooking methods and culinary techniquesEnsure proper handling, storage, and rotation of perishable and specialty ingredientsTeam Leadership + TrainingSupervise, train, and mentor line cooks and prep team membersDelegate tasks effectively and ensure accountability across all kitchen stationsAct as the kitchen lead when the Executive [Sous] Chef is unavailableExpedite during service to ensure accuracy, pacing, and strong communication between front and back of houseTroubleshoot operational issues in real time to maintain service standardsAssist with onboarding and ongoing skill development for kitchen staffFood Safety + ComplianceEnforce strict adherence to food safety protocols, sanitation standards, and local health regulationsMonitor labeling, storage, temperature logs, and other HACCP aligned practicesMaintain a clean, organized, and inspection ready kitchenInventory + Cost ControlAssist with inventory management and product orderingMonitor product usage and help minimize waste to support food cost targetsMenu Execution and DevelopmentSupport the Executive Chef in menu execution, recipe testing, and seasonal updatesEnsure proper training and flawless execution of new menu itemsWorking Hours + BenefitsFamily meal during shiftsEmployee dining discounts for you, friends, and familyMedical, dental, vision, accident, and life insurance available for full-time team membersOpportunities for professional growth and career progressionDepending on business needs, requires up to 50 hours per weekSkills + QualificationsExperience in a high volume or Pan Asian culinary environment, preferredStrong knowledge of wok, ramen, fry, and teppan cooking techniquesExperience leading and training kitchen staffStrong understanding of food safety standards and HACCP principlesAbility to manage multiple stations and maintain quality during peak serviceEffective communication, organization, and problem solving skillsAvailability to work evenings, weekends, and holidays