Chef Manager / Head Chef - Wagyu Factory Edison This position is employed exclusively by Wagyu Factory Edison. No employment relationship is established with any other affiliated or sister company. About Us At Wagyu Factory, we are committed to delivering a high-quality dining experience centered around premium ingredients, consistent food preparation, attentive service, and efficient restaurant operations. Our Edison location is independently managed and operated with a focus on providing guests with exceptional food, professional service, and a welcoming dining atmosphere. Position Summary We are seeking an experienced, responsible, and hands-on Chef Manager to join our team at Wagyu Factory Edison. This role is a key back-of-house leadership position responsible for overseeing daily kitchen operations, managing kitchen staff, maintaining food quality and consistency, controlling inventory and food costs, and ensuring compliance with food safety and sanitation standards. The ideal candidate has strong professional kitchen and restaurant management experience, excellent leadership and organizational skills, and the ability to manage a team in a fast-paced, high-volume dining environment. This position requires hands-on leadership, strong problem-solving ability, and a commitment to maintaining consistent food quality and operational excellence.

Employment Details Hiring Entity:

Wagyu Factory Edison Work Location:

Wagyu Factory Edison 1763 NJ-27, Edison, NJ 08817

Employment Type:

Full-Time, Exempt or Non-Exempt depending on final role classification

Pay Rate:

$5,500 per month + bonus + year-end bonus , subject to applicable federal, state, and local tax withholdings. Bonus and year-end bonus opportunities may be available separately based on company policy and performance but are not guaranteed as part of base compensation.

Start Date:

Upon onboarding completion All required pre-employment notices and documents will be provided at or before the start date, as required by law. Key Responsibilities Oversee daily kitchen operations and ensure smooth, efficient, and consistent back-of-house performance. Lead, train, coach, and supervise kitchen team members to maintain food quality, efficiency, cleanliness, and company standards. Manage kitchen staff scheduling, attendance, shift coverage, performance expectations, and daily task assignments. Ensure all food is prepared according to established recipes, portion standards, presentation requirements, and quality expectations. Monitor food preparation, cooking procedures, ticket times, order accuracy, and overall kitchen workflow. Coordinate with front-of-house and management teams to maintain communication, food quality, order accuracy, and efficient service flow. Monitor kitchen cleanliness, organization, equipment, food storage, and compliance with health department and company standards. Maintain proper food handling, labeling, storage, rotation, temperature control, and FIFO procedures. Assist with inventory management, ordering, receiving, food cost control, portion control, and waste reduction. Support hiring, onboarding, staff training, and ongoing development of kitchen employees. Maintain a positive, professional, organized, and high-performance kitchen culture. Perform well under high-pressure, high-volume conditions while remaining actively involved in kitchen operations and leading by example. Qualifications Minimum 3-5 years of professional kitchen, culinary leadership, or restaurant management experience preferred. Previous experience as a Chef Manager, Head Chef, Kitchen Manager, Executive Chef, Sous Chef, or similar kitchen leadership position is strongly preferred. Experience in full-service, hot pot, BBQ, Asian dining, premium meat concepts, or high-volume restaurant operations is a plus. Strong knowledge of food preparation, kitchen operations, food safety, sanitation, inventory management, and food cost control. Strong leadership, communication, organization, and problem-solving skills. Ability to train and manage a kitchen team while maintaining consistent food quality and operational standards. Ability to stand for long periods and lift up to 50 lbs as needed. Must be able to work a flexible schedule, including nights, weekends, and holidays. Must be authorized to work in the United States. Must be reliable, punctual, professional, and able to lead by example. Bilingual English/Chinese is strongly preferred. Compliance Statement Wagyu Factory Edison is an Equal Opportunity Employer. We comply with all federal, state, and local laws regarding non-discrimination, including but not limited to race, color, religion, sex, gender identity, sexual orientation, marital status, national origin, age, disability, protected veteran status, and any other protected category under applicable law. For positions in New Jersey, we also comply with applicable New Jersey employment, wage and hour, worker protection, and anti-discrimination laws. Applicants may request reasonable accommodations under the ADA or applicable state law during the hiring or employment process. This job description is intended to describe the general nature of the work and is not a comprehensive list of responsibilities, duties, or conditions. Employment is at-will and may be terminated at any time by either party, with or without cause or notice, unless otherwise agreed in writing and as permitted by applicable law. Nothing in this job description should be construed as creating a contract of employment. To Apply Please submit your resume for consideration. Candidates with hands-on kitchen leadership and restaurant management experience are encouraged to apply. Only candidates who meet our minimum requirements will be contacted for interviews.

Benefits:

Employee discount

Work Location:

In person

Pay:

From $5,500.00 per month

Work Location:

In person