WAKUDA

A bold, artful collision of time and culture, traditional eastern mythology and seductive design created by world-renowned, two-michelin-starred chef tetsuya wakuda and 50 eggs hospitality group. wakuda captures the tension between traditional and modern japan in a bold and thoughtful way through cuisine, design, and art. REPORTS TO: Executive Chef KEY RELATIONSHIPS: Kitchen Staff, Stewarding Staff, F&B Staff Job Description Plan, prep, set up and prepare quality products in all areas of the Pastry/Bake Shop to include, but not limited to pastries, desserts, breads, ice creams, sorbets, creams, simple syrups, jams, in accordance with departmental quality standards and specifications. Maintain organization, cleanliness and sanitation of work areas and equipment up to Health Department standards. Coordinate daily specials and prep sheets with the Pastry Chef and Executive Chef Requirements: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. • Ability to perform job functions with attention to detail, speed and accuracy, • Ability to prioritize, organize and follow through, • Ability to be a clear thinker, remain calm and resolve problems using good judgment, • Ability to work well under pressure of meeting production schedules and timelines for guests' food orders, • Ability to maintain good coordination, • Ability to work with all products and ingredients involved, • Ability to use all senses to ensure quality standards are met, • Ability to differentiate dates, • Ability to operate, clean and maintain all equipment required in job functions, • Ability to comprehend and follow recipes, • Ability to perform job functions with minimal supervision, • Ability to work cohesively with co-workers as part of a team, • Must be able to maintain tact and be cool under pressure, • Able to work flexible hours necessary including off hours, weekends and holidays, • Able to effectively communicate in English, in both written and oral form Responsibilities: • Maintain and strictly abide by state sanitation/health regulations (where applicable), • Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely • Maintain complete knowledge of and comply with all departmental policies and procedures, • Meet with Chefs to review assignments, anticipated business levels, changes and other information pertinent to job performance, • Inspect the cleanliness and organization of the line and work stations; rectify any deficiencies. Maintain throughout the shift, • Organize all the various prep items needed from different areas to ensure that all items are in place and ready for service, • Prepare all menu items following recipes and yield guides, according to department standards, • Assist in monitoring inventory of prepared food items to keep waste down while managing 86's, • Minimize waste and maintain controls to attain forecasted food cost, • Transport empty, dirty pots and pans to the pot wash station Work Environment • While performing the duties of this job, the employee is regularly exposed to heat from the stoves and burners, • The noise level in the work environment is usually loud, • While performing the duties of the job, the employee is regularly required to stand, use hands to handle, or feel objects, tools, or controls; reach with hands and arms; talk or hear; and taste or smell • The employee frequently is required to walk Preferred: • Minimum 2 years-experience in high volume or fine dining pastry kitchens., • Culinary degree from accredited school or university., • Excellent verbal and written communication skills., • Excellent critical thinking and decision-making skills Founded by CEO John Kunkel, 50 Eggs is a James Beard nominated, multi-faceted, full-service culinary and hospitality firm focused on developing cutting-edge brands with unparalleled dining experiences. 50 Eggs owns and operates the award-winning Yardbird Table & Bar, CHICA, Spring Chicken, and WAKUDA, a bold, artful collision of time and culture, traditional and modern Japanese cuisine and seductive design created by world-renowned, two-Michelin-starred Chef Tetsuya Wakuda and 50 Eggs Hospitality CEO John Kunkel.

A bold, artful collision of time and culture, traditional eastern mythology and seductive design created by world-renowned, two-michelin-starred chef tetsuya wakuda and 50 eggs hospitality group. wakuda captures the tension between traditional and modern japan in a bold and thoughtful way through cuisine, design, and art. REPORTS TO: Sous Chef KEY RELATIONSHIPS: Kitchen Staff, Stewarding Staff, F&B Staff Job Description: Plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with departmental quality standards, recipes and plating guide specifications. Maintain organization, cleanliness and sanitation of work areas and equipment. Requirements: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. • Ability to perform job functions with attention to detail, speed and accuracy, • Ability to prioritize, organize and follow through, • Ability to be a clear thinker, remain calm and resolve problems using good judgment, • Ability to work well under pressure of meeting production schedules and timelines for guests' food orders, • Ability to maintain good coordination, • Ability to work with all products and ingredients involved, • Ability to use all senses to ensure quality standards are met, • Ability to differentiate dates, • Ability to operate, clean and maintain all equipment required in job functions, • Ability to comprehend and follow recipes, • Ability to perform job functions with minimal supervision, • Ability to work cohesively with co-workers as part of a team, • Must be able to maintain tact and be cool under pressure, • Able to work flexible hours necessary including off hours, weekends and holidays, • Able to effectively communicate in English, in both written and oral form Responsibilities: • Maintain and strictly abide by state sanitation/health regulations and (where applicable)., • Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely. • Maintain complete knowledge of and comply with all departmental policies and procedures., • Meet with Chefs to review assignments, anticipated business levels, changes and other information pertinent to job performance., • Inspect the cleanliness and organization of the line and work stations; rectify any deficiencies. Maintain throughout the shift., • Organize all the various prep items needed from different areas to ensure that all items are in place and ready for service., • Prepare all menu items following recipes and yield guides, according to department standards., • Assist in monitoring inventory of prepared food items to keep waste down while managing 86's., • Minimize waste and maintain controls to attain forecasted food cost., • Transport empty, dirty pots and pans to the pot wash station. Work Environment • While performing the duties of this job, the employee is regularly exposed to heat from the stoves and burners., • The noise level in the work environment is usually loud., • While performing the duties of the job, the employee is regularly required to stand, use hands to handle, or feel objects, tools, or controls; reach with hands and arms; talk or hear; and taste or smell. • The employee frequently is required to walk. Preferred: • Minimum 2 years' experience in high volume or upscale kitchens., • Culinary degree from accredited school or university., • Excellent verbal and written communication skills., • Excellent critical thinking and decision-making skills Founded by CEO John Kunkel, 50 Eggs is a James Beard nominated, multi-faceted, full-service culinary and hospitality firm focused on developing cutting-edge brands with unparalleled dining experiences. 50 Eggs owns and operates the award-winning Yardbird Table & Bar, CHICA, Spring Chicken, and WAKUDA, a bold, artful collision of time and culture, traditional and modern Japanese cuisine and seductive design created by world-renowned, two-Michelin-starred Chef Tetsuya Wakuda and 50 Eggs Hospitality CEO John Kunkel.

Job Description | Sushi Cook |* $27 per hour** WAKUDA is a modern luxury dining concept created by world-renowned two-Michelin-starred Chef Tetsuya Wakuda, in partnership with 50 Eggs Hospitality Group. Blending centuries-old Japanese technique with contemporary creativity, WAKUDA delivers an immersive, refined dining experience inspired by Tokyo's Golden Gai district and rooted in the philosophy of omotenashi. At WAKUDA, culinary execution is driven by precision, discipline, artistry, and hospitality. Every dish reflects a deep respect for Japanese culinary tradition while embracing modern luxury dining standards. Position Summary The Sushi Cook is responsible for supporting the execution of WAKUDA's sushi and Japanese culinary program through disciplined preparation, product handling, and station execution. This role requires strong foundational knowledge of sushi, knife skills, attention to detail, and the ability to operate efficiently in a luxury, high-performance kitchen environment. The Sushi Cook will work closely with the Head Sushi Chef and culinary leadership team to maintain consistency, food quality, cleanliness, and operational excellence while contributing to an elevated guest experience rooted in precision and hospitality. Reporting Structure Reports To: Executive Chef Key Relationships • Sushi Team, • Culinary Leadership Team, • Stewarding Team, • Front of House Team * Primary Responsibilities Sushi Preparation & Culinary Execution • Prepare sushi, sashimi, nigiri, rolls, and related mise en place according to established recipes and presentation standards., • Execute precise knife cuts and proper fish handling techniques with consistency and care., • Prepare rice, sauces, garnishes, and supporting ingredients to specification., • Maintain organization, cleanliness, and readiness of assigned station throughout service., • Support prep and service needs across additional kitchen stations as directed by culinary leadership. Product Handling & Quality Control • Handle seafood and raw ingredients in accordance with strict freshness, storage, and sanitation standards., • Monitor product quality, rotation, labeling, and proper storage procedures., • Ensure all dishes meet WAKUDA's standards for presentation, consistency, and execution., • Assist with inventory management, stock rotation, and replenishment of products and supplies. Service Coordination & Communication • Coordinate with front-of-house teams to ensure smooth order flow and timely execution., • Accommodate guest allergies, dietary restrictions, and special requests with accuracy and urgency., • Communicate operational needs, equipment concerns, or product issues to culinary leadership promptly., • Contribute to a collaborative and respectful team environment during all service periods. Operational Standards & Compliance • Adhere to all food safety, HACCP, sanitation, and health department regulations., • Maintain compliance with company policies, kitchen procedures, and operational standards., • Complete opening, mid-shift, and closing duties with discipline and attention to detail., • Assist with training and onboarding of new team members as requested. * Qualifications & Experience Required • Minimum 2 year of sushi prep or sushi line cook experience., • Basic understanding of Japanese culinary techniques, knife skills, and fish handling., • Strong communication skills with the ability to communicate effectively in English., • Ability to work efficiently in a fast-paced, high-volume kitchen environment., • Professional appearance, demeanor, and commitment to hospitality., • Food Handler Certification required upon employment., • Must be at least 21 years of age. Preferred • 3+ years of sushi-cooking experience in a luxury or fine-dining environment., • Formal culinary training, apprenticeship, or Japanese culinary education preferred., • Experience working in high-end Japanese or omakase-driven concepts., • Understanding of traditional Japanese culinary philosophy and service culture. Personal Attributes • Exceptional attention to detail, • Strong work ethic and sense of urgency, • Calm and composed under pressure, • Team-oriented mindset with strong communication skills, • Passion for Japanese cuisine, craftsmanship, and continuous learning, • Commitment to precision, cleanliness, and consistency Work Conditions The work environment characteristics described here are representative of those encountered while performing the essential functions of this role. Reasonable accommodations may be made to enable individuals with disabilities to perform these functions. • Regular exposure to heat, steam, refrigeration, and kitchen equipment, • Fast-paced, high-volume luxury dining environment, • High noise levels during active service periods, • Frequent standing, bending, reaching, and repetitive knife work * Physical Requirements • Ability to stand for extended periods of time, • Ability to lift and carry up to 50 pounds, • Manual dexterity required for knife handling and detailed preparation work, • Availability to work nights, weekends, and holidays * Why Join WAKUDA As a Sushi Cook at WAKUDA, you will work within one of the most distinctive modern Japanese dining concepts, alongside culinary professionals committed to precision, discipline, and exceptional hospitality. This role offers the opportunity to develop within a luxury, chef-driven environment rooted in Japanese culinary tradition and an elevated guest experience.