Executive Chef

2 months ago

Crawley, West Sussex, United Kingdom wagamama Full time

About the Role

As a Sous Chef at Wagamama, you will be responsible for supporting the kitchen management team in overseeing all aspects of our back-of-house operation. You will embody our company values and people promise by ensuring the quality of our food, managing inventory, and various kitchen operations. You will also develop and grow our junior chefs, ensuring they are engaged, motivated, and meeting Wagamama standards.

Key Responsibilities

  • Manage kitchen operations to ensure high-quality food and excellent customer service
  • Develop and implement inventory management systems to minimize waste and optimize stock levels
  • Lead and motivate a team of junior chefs to achieve high standards and meet company expectations
  • Collaborate with the kitchen management team to ensure seamless kitchen operations and efficient service delivery
  • Stay up-to-date with food trends, menu development, and culinary best practices to drive innovation and excellence in our kitchens

What We Offer

  • A competitive hourly rate of £14.50, plus a £1000 bonus opportunity per year
  • Internal progression opportunities, including fully funded apprenticeship programs
  • A £14-£25 free food allowance on every shift
  • 50% discount at Wagamama and 30% off all other TRG brands with family and friends
  • Dedicated 4-week training program
  • Pension scheme and 28 days holiday
  • Kintsugi wellness program, including access to counselors, cycle-to-work scheme, discounted gym, and leisure activities
  • Family-friendly policy, including 26 weeks full pay and 13 weeks half pay for expectant parents or adoptive parents
  • Financial wellbeing support, including access to loans repaid through salary

Requirements

  • Experience managing or supervising a kitchen team and taking ownership of your role through positive behaviors and actions
  • Strong communication skills, with the ability to have real conversations with consideration and care, supporting your management team in ensuring high standards of service
  • Experience in supporting food, health, and safety standards in a kitchen environment
  • Awareness of financial performance, including GP and stock control
  • Experience in managing labor and rotas
  • Passion for creating an inclusive environment where team members feel respected and valued
  • Ability to lead and inspire a team to nourish and flourish in their roles and careers
  • Passion for working with fresh food, with a commitment to quality and excellence

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