Executive Chef | WAKUDA DFW

WAKUDA is a modern Japanese fine dining concept created by 50 Eggs Hospitality Group in partnership with two-Michelin-starred Chef Tetsuya Wakuda. Inspired by Tokyo's Golden Gai district, WAKUDA blends traditional Japanese craftsmanship with contemporary luxury hospitality, innovative design, and exceptional cuisine.

With established locations in Las Vegas and Singapore, and upcoming openings in Dallas and Macao scheduled for Fall 2027, WAKUDA continues its international expansion, bringing its distinctive approach to modern Japanese fine dining to new markets.

WAKUDA is recognized for its refined culinary offerings, exclusive omakase experiences, premium wine and sake program, and highly personalized hospitality. WAKUDA delivers a sophisticated dining experience where precision, attention to detail, and exceptional service define every guest interaction.

The Executive Chef is the senior culinary leader responsible for the overall culinary direction, operational performance, food quality, and development of the kitchen team at WAKUDA Las Vegas.

This position requires an accomplished culinary professional with extensive experience in Japanese fine dining, exceptional technical expertise, strong financial acumen, and proven success leading high-volume luxury restaurant operations.

The Executive Chef protects WAKUDA's culinary integrity while maintaining the highest standards of food quality, consistency, presentation, and operational discipline.

This highly hands-on culinary leadership position requires an active presence in the kitchen and direct involvement in daily execution. The successful candidate must combine exceptional culinary craftsmanship with strong leadership, financial accountability, and the ability to develop a high-performing culinary team.

The ideal candidate brings experience from internationally recognized fine dining establishments, a deep understanding of Japanese culinary traditions, and a relentless commitment to excellence.

Duties include, but are not limited to, the following:

• Lead all culinary operations, ensuring exceptional food quality, consistency, flavor, temperature, and presentation.
• Maintain uncompromising standards across sushi, omakase, hot kitchen, robata, and specialty culinary programs.
• Demonstrate advanced knowledge of Japanese cuisine, ingredients, preparation techniques, and culinary traditions.
• Maintain an active presence during service, providing direction, coaching, and immediate quality control.
• Ensure strict adherence to standardized recipes, preparation methods, portion controls, and presentation specifications.
• Oversee daily tastings, line checks, and culinary quality assurance.
• Maintain exceptional standards for premium seafood, Wagyu, specialty ingredients, and imported Japanese products.
• Balance traditional Japanese craftsmanship with contemporary culinary innovation.
• Ensure consistent execution during high-volume service without compromising quality.

• Lead, mentor, and develop Executive Sous Chefs, Sous Chefs, Sushi Chefs, and culinary team members.
• Recruit and retain exceptional culinary talent with experience in high-standard restaurant environments.
• Establish clear expectations for performance, professionalism, accountability, and culinary execution.
• Develop structured training programs focused on technical skills, recipe adherence, food quality, and leadership development.
• Conduct regular performance evaluations and provide constructive feedback.
• Identify high-potential employees and establish succession planning and development opportunities.
• Foster a kitchen culture built on discipline, respect, teamwork, cleanliness, and continuous improvement.
• Maintain accountability for scheduling, staffing, labor productivity, and employee performance.

• Protect and uphold WAKUDA's culinary identity, philosophy, and established brand standards.
• Collaborate with corporate culinary leadership on menu development, seasonal offerings, and culinary innovation.
• Ensure all menu changes maintain the authenticity and sophistication of Japanese cuisine.
• Develop and refine recipes, cooking techniques, and presentation standards.
• Evaluate guest feedback, market trends, and menu performance to identify improvement opportunities.
• Support exclusive omakase experiences, VIP dining, chef-driven events, and special culinary programs.
• Maintain consistency across all dining experiences while contributing to the brand's continued evolution.

• Maintain accountability for culinary financial performance, including food cost, labor cost, inventory, and controllable expenses.
• Develop and manage culinary budgets, forecasts, and operational financial targets.
• Analyze food cost reports, inventory variances, purchasing trends, and labor productivity.
• Implement effective purchasing, portion control, and waste reduction procedures.
• Manage supplier relationships to ensure exceptional product quality and competitive pricing.
• Oversee menu costing, recipe profitability, and product utilization.
• Identify opportunities to improve operational efficiency without compromising culinary standards.
• Collaborate with restaurant leadership on financial planning and profitability initiatives.

• Oversee daily kitchen operations, production schedules, staffing, and service readiness.
• Ensure all culinary stations maintain exceptional standards of organization, cleanliness, and preparation.
• Monitor kitchen workflow, ticket pacing, and communication between culinary and service teams.
• Maintain proper inventory levels, receiving procedures, product rotation, and storage standards.
• Ensure kitchen equipment is properly maintained and operational.
• Implement systems that improve efficiency, consistency, and accountability.
• Maintain compliance with established company policies, culinary procedures, and operational standards.
• Lead by example through professionalism, urgency, organization, and attention to detail.

• Collaborate with the General Manager and front-of-house leadership to deliver exceptional dining experiences.
• Maintain a visible culinary presence and engage with VIP guests and high-profile clientele when appropriate.
• Support menu education and culinary training for service professionals.
• Ensure effective communication regarding allergies, dietary restrictions, special requests, and guest preferences.
• Participate in special events, private dining experiences, and exclusive culinary activations.
• Ensure every culinary experience reflects WAKUDA's commitment to exceptional Japanese hospitality.

• Maintain strict compliance with all applicable food safety, sanitation, and health department regulations.
• Ensure proper handling, storage, temperature control, and preparation of all food products.
• Establish and enforce food safety procedures throughout culinary operations.
• Maintain exceptional kitchen cleanliness and organization.
• Ensure compliance with workplace safety standards and company policies.
• Conduct regular inspections and address deficiencies immediately.

The ideal candidate is a highly accomplished Japanese fine-dining Executive Chef who combines exceptional culinary technique with operational discipline, financial acumen, and strong leadership.

This individual must lead a sophisticated culinary operation while maintaining uncompromising standards of quality, consistency, and hospitality.

• Minimum 8–10 years of progressive culinary experience, including at least 4 years in senior culinary leadership.
• Previous experience as an Executive Chef or senior culinary leader within luxury fine dining or internationally recognized chef-driven restaurants.
• Extensive expertise in Japanese cuisine, including traditional techniques, premium ingredients, and contemporary Japanese culinary execution.
• Strong knowledge of sushi, omakase, premium seafood, Wagyu, robata, and hot kitchen operations.
• Proven success managing high-volume culinary operations while maintaining exceptional food quality.
• Demonstrated experience leading, developing, and retaining high-performing culinary teams.
• Strong financial acumen, including food cost management, labor control, budgeting, forecasting, and inventory management.
• Advanced understanding of menu development, recipe costing, purchasing, and operational efficiency.
• Exceptional organizational, communication, and leadership skills.
• Ability to remain composed, decisive, and effective during demanding service periods.
• Strong understanding of food safety regulations and sanitation standards.
• Flexible availability, including evenings, weekends, holidays, and special events.

• Experience in Michelin-recognized restaurants or internationally acclaimed Japanese fine dining establishments.
• Previous culinary leadership experience within the luxury hospitality market.
• Experience working with internationally recognized chefs or luxury restaurant groups.
• Established relationships with premium seafood, Wagyu, and Japanese specialty ingredient suppliers.
• Experience managing large culinary teams and sophisticated multi-station kitchen operations.
• Exposure to international restaurant operations or brand expansion.
• Culinary Arts degree or equivalent professional training.

• Culinary Excellence: Exceptional technical expertise and uncompromising food quality standards.
• Leadership & Talent Development: Ability to inspire, mentor, and develop high-performing culinary professionals.
• Operational Discipline: Strong organization, execution, and accountability.
• Financial Acumen: Ability to manage culinary profitability and operational costs.
• Brand Stewardship: Commitment to protecting WAKUDA's culinary identity and reputation.
• Innovation: Ability to balance Japanese tradition with thoughtful culinary creativity.
• Attention to Detail: Precision in every aspect of food preparation and presentation.
• Accountability: Ownership of culinary performance, team development, and operational results.
• Executive Presence: Professionalism, composure, and credibility with guests and leadership.

• Fast-paced, high-volume luxury fine dining environment.
• Extended periods of standing and walking throughout culinary operations.
• Frequent exposure to heat, kitchen equipment, refrigeration, and food production areas.
• Ability to occasionally lift and carry up to 50 pounds.
• Availability to work evenings, weekends, holidays, and special events.
• Reasonable accommodations may be made to enable qualified individuals to perform essential job functions.

WAKUDA offers an exceptional opportunity to lead the culinary operations of an internationally recognized Japanese fine dining brand created by 50 Eggs Hospitality Group in partnership with two-Michelin-starred Chef Tetsuya Wakuda.

With established locations in Las Vegas and Singapore and planned international expansion to Dallas and Macao in Fall 2027, WAKUDA offers a unique platform for accomplished culinary leaders seeking professional growth and the chance to contribute to a globally expanding luxury hospitality brand.

As Executive Chef, you will play a defining role in maintaining culinary excellence, developing exceptional talent, and delivering extraordinary dining experiences within one of Las Vegas' premier luxury dining destinations.

We are seeking a chef's chef—an accomplished, hands-on culinary leader whose passion for Japanese cuisine, commitment to craftsmanship, and relentless pursuit of excellence are evident in every dish and every service.

WAKUDA is a modern Japanese fine dining concept created by 50 Eggs Hospitality Group in partnership with two-Michelin-starred Chef Tetsuya Wakuda. Inspired by Tokyo's Golden Gai district, WAKUDA blends traditional Japanese craftsmanship with contemporary luxury hospitality, innovative design, and exceptional cuisine.

With established locations in Las Vegas and Singapore, and upcoming openings in Dallas and Macao scheduled for Fall 2027, WAKUDA continues its international expansion, bringing its distinctive approach to modern Japanese fine dining to new markets.

WAKUDA is recognized for its refined culinary offerings, exclusive omakase experiences, premium wine and sake program, and highly personalized hospitality. WAKUDA delivers a sophisticated dining experience where precision, attention to detail, and exceptional service define every guest interaction.

The Executive Chef is the senior culinary leader responsible for the overall culinary direction, operational performance, food quality, and development of the kitchen team at WAKUDA Las Vegas.

This position requires an accomplished culinary professional with extensive experience in Japanese fine dining, exceptional technical expertise, strong financial acumen, and proven success leading high-volume luxury restaurant operations.

The Executive Chef protects WAKUDA's culinary integrity while maintaining the highest standards of food quality, consistency, presentation, and operational discipline.

This highly hands-on culinary leadership position requires an active presence in the kitchen and direct involvement in daily execution. The successful candidate must combine exceptional culinary craftsmanship with strong leadership, financial accountability, and the ability to develop a high-performing culinary team.

The ideal candidate brings experience from internationally recognized fine dining establishments, a deep understanding of Japanese culinary traditions, and a relentless commitment to excellence.

Duties include, but are not limited to, the following:

• Lead all culinary operations, ensuring exceptional food quality, consistency, flavor, temperature, and presentation.
• Maintain uncompromising standards across sushi, omakase, hot kitchen, robata, and specialty culinary programs.
• Demonstrate advanced knowledge of Japanese cuisine, ingredients, preparation techniques, and culinary traditions.
• Maintain an active presence during service, providing direction, coaching, and immediate quality control.
• Ensure strict adherence to standardized recipes, preparation methods, portion controls, and presentation specifications.
• Oversee daily tastings, line checks, and culinary quality assurance.
• Maintain exceptional standards for premium seafood, Wagyu, specialty ingredients, and imported Japanese products.
• Balance traditional Japanese craftsmanship with contemporary culinary innovation.
• Ensure consistent execution during high-volume service without compromising quality.

• Lead, mentor, and develop Executive Sous Chefs, Sous Chefs, Sushi Chefs, and culinary team members.
• Recruit and retain exceptional culinary talent with experience in high-standard restaurant environments.
• Establish clear expectations for performance, professionalism, accountability, and culinary execution.
• Develop structured training programs focused on technical skills, recipe adherence, food quality, and leadership development.
• Conduct regular performance evaluations and provide constructive feedback.
• Identify high-potential employees and establish succession planning and development opportunities.
• Foster a kitchen culture built on discipline, respect, teamwork, cleanliness, and continuous improvement.
• Maintain accountability for scheduling, staffing, labor productivity, and employee performance.

• Protect and uphold WAKUDA's culinary identity, philosophy, and established brand standards.
• Collaborate with corporate culinary leadership on menu development, seasonal offerings, and culinary innovation.
• Ensure all menu changes maintain the authenticity and sophistication of Japanese cuisine.
• Develop and refine recipes, cooking techniques, and presentation standards.
• Evaluate guest feedback, market trends, and menu performance to identify improvement opportunities.
• Support exclusive omakase experiences, VIP dining, chef-driven events, and special culinary programs.
• Maintain consistency across all dining experiences while contributing to the brand's continued evolution.

• Maintain accountability for culinary financial performance, including food cost, labor cost, inventory, and controllable expenses.
• Develop and manage culinary budgets, forecasts, and operational financial targets.
• Analyze food cost reports, inventory variances, purchasing trends, and labor productivity.
• Implement effective purchasing, portion control, and waste reduction procedures.
• Manage supplier relationships to ensure exceptional product quality and competitive pricing.
• Oversee menu costing, recipe profitability, and product utilization.
• Identify opportunities to improve operational efficiency without compromising culinary standards.
• Collaborate with restaurant leadership on financial planning and profitability initiatives.

• Oversee daily kitchen operations, production schedules, staffing, and service readiness.
• Ensure all culinary stations maintain exceptional standards of organization, cleanliness, and preparation.
• Monitor kitchen workflow, ticket pacing, and communication between culinary and service teams.
• Maintain proper inventory levels, receiving procedures, product rotation, and storage standards.
• Ensure kitchen equipment is properly maintained and operational.
• Implement systems that improve efficiency, consistency, and accountability.
• Maintain compliance with established company policies, culinary procedures, and operational standards.
• Lead by example through professionalism, urgency, organization, and attention to detail.

• Collaborate with the General Manager and front-of-house leadership to deliver exceptional dining experiences.
• Maintain a visible culinary presence and engage with VIP guests and high-profile clientele when appropriate.
• Support menu education and culinary training for service professionals.
• Ensure effective communication regarding allergies, dietary restrictions, special requests, and guest preferences.
• Participate in special events, private dining experiences, and exclusive culinary activations.
• Ensure every culinary experience reflects WAKUDA's commitment to exceptional Japanese hospitality.

• Maintain strict compliance with all applicable food safety, sanitation, and health department regulations.
• Ensure proper handling, storage, temperature control, and preparation of all food products.
• Establish and enforce food safety procedures throughout culinary operations.
• Maintain exceptional kitchen cleanliness and organization.
• Ensure compliance with workplace safety standards and company policies.
• Conduct regular inspections and address deficiencies immediately.

The ideal candidate is a highly accomplished Japanese fine-dining Executive Chef who combines exceptional culinary technique with operational discipline, financial acumen, and strong leadership.

This individual must lead a sophisticated culinary operation while maintaining uncompromising standards of quality, consistency, and hospitality.

• Minimum 8–10 years of progressive culinary experience, including at least 4 years in senior culinary leadership.
• Previous experience as an Executive Chef or senior culinary leader within luxury fine dining or internationally recognized chef-driven restaurants.
• Extensive expertise in Japanese cuisine, including traditional techniques, premium ingredients, and contemporary Japanese culinary execution.
• Strong knowledge of sushi, omakase, premium seafood, Wagyu, robata, and hot kitchen operations.
• Proven success managing high-volume culinary operations while maintaining exceptional food quality.
• Demonstrated experience leading, developing, and retaining high-performing culinary teams.
• Strong financial acumen, including food cost management, labor control, budgeting, forecasting, and inventory management.
• Advanced understanding of menu development, recipe costing, purchasing, and operational efficiency.
• Exceptional organizational, communication, and leadership skills.
• Ability to remain composed, decisive, and effective during demanding service periods.
• Strong understanding of food safety regulations and sanitation standards.
• Flexible availability, including evenings, weekends, holidays, and special events.

• Experience in Michelin-recognized restaurants or internationally acclaimed Japanese fine dining establishments.
• Previous culinary leadership experience within the luxury hospitality market.
• Experience working with internationally recognized chefs or luxury restaurant groups.
• Established relationships with premium seafood, Wagyu, and Japanese specialty ingredient suppliers.
• Experience managing large culinary teams and sophisticated multi-station kitchen operations.
• Exposure to international restaurant operations or brand expansion.
• Culinary Arts degree or equivalent professional training.

• Culinary Excellence: Exceptional technical expertise and uncompromising food quality standards.
• Leadership & Talent Development: Ability to inspire, mentor, and develop high-performing culinary professionals.
• Operational Discipline: Strong organization, execution, and accountability.
• Financial Acumen: Ability to manage culinary profitability and operational costs.
• Brand Stewardship: Commitment to protecting WAKUDA's culinary identity and reputation.
• Innovation: Ability to balance Japanese tradition with thoughtful culinary creativity.
• Attention to Detail: Precision in every aspect of food preparation and presentation.
• Accountability: Ownership of culinary performance, team development, and operational results.
• Executive Presence: Professionalism, composure, and credibility with guests and leadership.

• Fast-paced, high-volume luxury fine dining environment.
• Extended periods of standing and walking throughout culinary operations.
• Frequent exposure to heat, kitchen equipment, refrigeration, and food production areas.
• Ability to occasionally lift and carry up to 50 pounds.
• Availability to work evenings, weekends, holidays, and special events.
• Reasonable accommodations may be made to enable qualified individuals to perform essential job functions.

WAKUDA offers an exceptional opportunity to lead the culinary operations of an internationally recognized Japanese fine dining brand created by 50 Eggs Hospitality Group in partnership with two-Michelin-starred Chef Tetsuya Wakuda.

With established locations in Las Vegas and Singapore and planned international expansion to Dallas and Macao in Fall 2027, WAKUDA offers a unique platform for accomplished culinary leaders seeking professional growth and the chance to contribute to a globally expanding luxury hospitality brand.

As Executive Chef, you will play a defining role in maintaining culinary excellence, developing exceptional talent, and delivering extraordinary dining experiences within one of Las Vegas' premier luxury dining destinations.

We are seeking a chef's chef—an accomplished, hands-on culinary leader whose passion for Japanese cuisine, commitment to craftsmanship, and relentless pursuit of excellence are evident in every dish and every service.