Executive Chef

about wagamama

from bowl to soul isn’t just how we serve food—it’s how we show up for our people

at 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 heart

we’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 in—you’ll build skills, confidence, and a career alongside people who care deeply about what they do and who they do it with

if you’re looking for more than a job—if you want to be part of something that feeds your future as much as it feeds our guests—this is your sign

from bowl to soul, start your journey with wagamama and apply now

about this role 

the executive chef is responsible for the overall culinary leadership + back-of-house operations of a high-performing pan-asian restaurant. this role drives menu execution, food quality, kitchen performance, and cost control while ensuring consistency across diverse asian cuisines. the executive chef partners closely with front-of-house leadership to deliver a cohesive + high-quality guest experience. 

what you’ll do

culinary leadership + execution 

• lead all kitchen operations, ensuring consistent execution of recipes, presentation, and flavor profiles 

• oversee multiple stations (e.g., wok, fry, ramen, teppan as applicable) with strong command of pan-asian techniques 

• establish + enforce standards for food quality, consistency, and speed of service 

• conduct regular line checks + quality audits before + during service 

team leadership + development 

• recruit, hire, train, and develop kitchen staff, including executive sous chefs, sous chefs, line cooks, and prep teams 

• build bench strength through coaching, performance management, and succession planning 

• foster a culture of accountability, teamwork, and continuous improvement 

• lead pre-shift meetings and ongoing culinary training programs 

kitchen operations + efficiency 

• oversee prep production, station setup, and service execution to ensure smooth kitchen flow 

• manage scheduling and labor deployment to align with business volume and productivity targets 

• partner with foh leadership to coordinate pacing, coursing, and service standards 

• continuously evaluate and improve kitchen systems, workflows, and ticket times 

food safety + compliance 

• ensure strict adherence to food safety, sanitation, and hazard analytics + Critical control points (HACCP) standards 

• maintain a clean, organized inspection-ready kitchen at all times 

• enforce proper storage, labeling, and handling of all food products 

• ensure compliance with all local health department regulations 

• monitor labeling, storage, temperatures, + other haccp aligned practices 

inventory, purchasing + cost control 

• manage ordering, inventory, and vendor relationships, including specialty asian ingredients 

• control food cost through portioning, yield management, and waste reduction 

• conduct regular inventory counts + analyze variances 

• negotiate with vendors where applicable to optimize pricing + quality 

financial performance 

• own back-of-house financial performance, including food cost %, labor %, and overall profitability 

• develop + manage budgets, forecasts, and cost targets 

• analyze key performance indicators + implement corrective actions as needed 

brand standards + guest experience 

• ensure all dishes meet brand standards + contribute to a cohesive guest experience 

• support guest engagement when needed, including table touches + vip interactions 

• maintain alignment between culinary execution and overall concept positioning 

skills + qualifications 

• 5–10+ years of progressive culinary experience, including leadership roles in high-performing restaurants 

• strong background in pan-asian cuisine or demonstrated ability to lead multi-cuisine asian concepts 

• proven experience managing food cost, labor, and kitchen financial performance 

• advanced knowledge of kitchen operations, systems, and food safety standards 

• demonstrated leadership, coaching, and team development skills 

• availability for evenings, weekends, and holidays. 

• sanitation + food safety certified, local/state laws 

physical + work environment requirements

• ability to stand and work for extended periods  

• ability to lift and carry up to 50 lbs 

• ability to work in a fast-paced, high-temperature kitchen environment 

• availability to work nights, weekends, and holidays 

• Depending on business needs, requires up to 55 hours per week