As a kitchen team member at Wagamama, you'll play a key role in our kitchen, preparing and serving our fresh food to standard with care. Working alongside a talented team of over 100 nationalities, not only will you gain key life skills at Wagamama, you'll make great friends too, all whilst ensuring that our guests receive delicious food the Wagamama way.
We would love to provide exceptional dishes for our guests. We have a genuine passion for fresh food; we don't use microwaves or heat lamps in our kitchens. If you like buzzing environments, keeping organized, and have excellent attention to detail, this role is for you. We foster a positive, inclusive work environment and empower others to thrive through training and personal growth opportunities.
Celebrating difference for over three decades, we appreciate personality over perfection—be you, be Wagamama. Whether you're looking to start a career in the kitchen or seeking a wok-inspired side hustle, this could be the role for you. With over 165 restaurants and growing in the UK and Ireland, we're on a mission to nourish us all from bowl to soul.
Benefits include biweekly pay plus a share of tips, access to up to 30% of your earnings before payday with Wagestream, flexible hours to support your side hustle, free food on shift (anything from our menu) plus 50% off outside of work to treat friends and family, an industry-leading family-friendly policy (26 weeks full pay plus 13 weeks half pay for expectant or adopting parents), fresh uniform provided for each shift, early access to our new menus, Wagamama parties with VIP guests, and the chance to be recognized nationwide as a wok star through our recognition program. We also offer pension schemes, holiday, training, cycle-to-work schemes, retail and leisure discounts, discounted gym memberships, and long service awards. Wagamama is proudly part of the Disability Confident scheme. Please note, 100% of tips go to our teams; tips are left at guests' discretion and are not considered wages or guaranteed by the company.
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