Executive Sous Chef - Hot Grill & Steak Program | WAKUDAPosition OverviewBased 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 DutiesLeadership & 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.
Candidate Profile- 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.
