What are the responsibilities and job description for the Executive Sous Chef, Hot Grill & Steak Program position at WAKUDA?
Executive Sous Chef – Hot Grill & Steak Program | WAKUDA
About WAKUDA
WAKUDA is an immersive culinary experience created by world-renowned, two-Michelin-starred Chef Tetsuya Wakuda in partnership with 50 Eggs Hospitality Group. The brand represents a bold reinterpretation of Japanese tradition through a modern lens—melding centuries-old technique, artistic expression, and a contemporary, seductive design aesthetic. Drawing inspiration from Tokyo’s Golden Gai district, WAKUDA fuses intimacy and high energy, sophistication and edge, craftsmanship and innovation. With iconic locations in Las Vegas and Singapore and global expansion ahead, WAKUDA stands at the forefront of modern luxury dining.
Position Overview
Based in Las Vegas and reporting to the Executive Chef and Corporate Culinary Leadership, the Executive Sous Chef – Hot Grill & Steak Program will be essential in advancing WAKUDA’s innovative culinary vision and executing a premium grill program grounded in Japanese technique, Michelin-level precision, and modern luxury dining standards.
Primary Job Duties
Leadership & Talent Development
- Lead, train, and inspire culinary and grill teams with a philosophy rooted in Japanese craft, discipline, and precision.
- Establish a culture of respect, mentorship, and professional growth.
- Develop a pipeline of grill experts and future leaders.
Culinary Execution & Program Stewardship
- Execute proteins with impeccable temperature, texture, and presentation standards.
- Oversee Wagyu and specialty beef fabrication, portioning, trimming, and yield control.
- Manage dry-aging program integrity and consistency.
- Master heat and fire control across charcoal and binchotan systems.
Menu Development & Innovation
- Support R&D for seasonal grill menus and exclusive tasting experiences.
- Innovate through a modern Japanese approach while honoring tradition.
Operational Excellence
- Maintain sanitation, HACCP, and food safety compliance.
- Manage cost control, labor efficiency, and inventory accuracy.
- Collaborate cross-functionally with procurement and FOH leadership.
Brand Ambassadorship & Guest Experience
- Engage in VIP experiences and chef’s counter activations.
- Uphold refined, elevated hospitality rooted in omotenashi.
- 5–7 years of luxury/Michelin-level dining experience, 3 years of leadership experience.
- Mastery in steak execution, binchotan grilling, butchery, and dry aging.
- Expertise in Wagyu and premium beef preparation.
- Strong communication, leadership presence, and hospitality intuition.
- ServSafe & Food Handler certifications required.