WAKUDA is a modern luxury dining concept created by world‑renowned two‑Michelin‑starred Chef Tetsuya Wakuda and 50 Eggs Hospitality Group. Merging traditional Japanese craft with innovative technique, WAKUDA embodies creativity, precision, and elevated hospitality. Inspired by Tokyo’s Golden Gai district, WAKUDA delivers an immersive dining experience through exceptional cuisine, sophisticated atmosphere, and refined service.

Position Summary

The Hot Grill & Robata Specialty Line Cook is responsible for executing dishes on the robata grill and hot line with consistency, precision, and discipline. This role requires advanced experience in Japanese grilling technique, fire management, work with premium proteins, and mastery of timing, flavor balance, and presentation. This position upholds WAKUDA’s commitment to Michelin‑aligned excellence and culinary craft.

Primary Responsibilities:  Culinary Execution

• Execute robata and hot grill dishes with precision and consistency
• Master seasoning balance, timing, and plating detail
• Work expertly with premium beef, seafood, and vegetables
• Maintain discipline in resting, slicing, and finishing techniques

Fire & Heat Management

• Build and manage charcoal heat zones, including binchotan
• Control coal rotation, flare prevention, and ash management
• Adjust heat levels dynamically during service

Product Handling & Preparation

• Assist with trimming, skewering, marinating, and mise en place
• Maintain strict portioning, labeling, and rotation standards

Operational Standards

• Maintain station readiness and cleanliness at all times
• Uphold HACCP, sanitation, and safety protocols
• Maintain knives and grill tools in optimal condition

Teamwork & Culture

• Communicate clearly with BOH and FOH teams
• Demonstrate humility, discipline, and respect for Japanese culinary values
• Participate in continuous learning and skill development

Qualifications & Experience

• 2–4+ years professional culinary experience
• Prior experience with robata, binchotan, or charcoal cooking
• Strong knife skills and culinary discipline
• Ability to thrive in high‑volume, high‑temperature kitchens
• Food Handler certification required

Preferred:

• Experience in Michelin‑rated or luxury Japanese concepts
• Familiarity with Wagyu and premium beef programs

Personal Attributes

• Meticulous attention to detail and presentation
• Driven, humble, and committed to excellence
• Passion for Japanese cuisine and culinary craft

WAKUDA is a modern luxury dining concept created by world‑renowned two‑Michelin‑starred Chef Tetsuya Wakuda and 50 Eggs Hospitality Group. Merging traditional Japanese craft with innovative technique, WAKUDA embodies creativity, precision, and elevated hospitality. Inspired by Tokyo’s Golden Gai district, WAKUDA delivers an immersive dining experience through exceptional cuisine, sophisticated atmosphere, and refined service.

Position Summary

The Hot Grill & Robata Specialty Line Cook is responsible for executing dishes on the robata grill and hot line with consistency, precision, and discipline. This role requires advanced experience in Japanese grilling technique, fire management, work with premium proteins, and mastery of timing, flavor balance, and presentation. This position upholds WAKUDA’s commitment to Michelin‑aligned excellence and culinary craft.

Primary Responsibilities:  Culinary Execution

• Execute robata and hot grill dishes with precision and consistency
• Master seasoning balance, timing, and plating detail
• Work expertly with premium beef, seafood, and vegetables
• Maintain discipline in resting, slicing, and finishing techniques

Fire & Heat Management

• Build and manage charcoal heat zones, including binchotan
• Control coal rotation, flare prevention, and ash management
• Adjust heat levels dynamically during service

Product Handling & Preparation

• Assist with trimming, skewering, marinating, and mise en place
• Maintain strict portioning, labeling, and rotation standards

Operational Standards

• Maintain station readiness and cleanliness at all times
• Uphold HACCP, sanitation, and safety protocols
• Maintain knives and grill tools in optimal condition

Teamwork & Culture

• Communicate clearly with BOH and FOH teams
• Demonstrate humility, discipline, and respect for Japanese culinary values
• Participate in continuous learning and skill development

Qualifications & Experience

• 2–4+ years professional culinary experience
• Prior experience with robata, binchotan, or charcoal cooking
• Strong knife skills and culinary discipline
• Ability to thrive in high‑volume, high‑temperature kitchens
• Food Handler certification required

Preferred:

• Experience in Michelin‑rated or luxury Japanese concepts
• Familiarity with Wagyu and premium beef programs

Personal Attributes

• Meticulous attention to detail and presentation
• Driven, humble, and committed to excellence
• Passion for Japanese cuisine and culinary craft