Hot Grill & Robata Specialty Line Cook at WAKUDA

Job DescriptionJob DescriptionHot Grill & Robata Specialty Line Cook | WAKUDAWAKUDA 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 SummaryThe 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 consistencyMaster seasoning balance, timing, and plating detailWork expertly with premium beef, seafood, and vegetablesMaintain discipline in resting, slicing, and finishing techniques Fire & Heat Management Build and manage charcoal heat zones, including binchotanControl coal rotation, flare prevention, and ash managementAdjust heat levels dynamically during service Product Handling & Preparation Assist with trimming, skewering, marinating, and mise en placeMaintain strict portioning, labeling, and rotation standards Operational Standards Maintain station readiness and cleanliness at all timesUphold HACCP, sanitation, and safety protocolsMaintain knives and grill tools in optimal condition Teamwork & Culture Communicate clearly with BOH and FOH teamsDemonstrate humility, discipline, and respect for Japanese culinary valuesParticipate in continuous learning and skill development Qualifications & Experience2–4+ years professional culinary experiencePrior experience with robata, binchotan, or charcoal cookingStrong knife skills and culinary disciplineAbility to thrive in high‑volume, high‑temperature kitchensFood Handler certification requiredPreferred:Experience in Michelin‑rated or luxury Japanese conceptsFamiliarity with Wagyu and premium beef programs Personal Attributes Meticulous attention to detail and presentationDriven, humble, and committed to excellencePassion for Japanese cuisine and culinary craft