料理長＆キッチンマネージャ

Who is Wayfarer?

Wayfarer is an innovative hotel operations and travel startup in Japan. Founded in late 2019, we manage over 400 rooms across our three brands: Wayfarer, Kabin, and ORI.

Our vision as a company is to brighten life for the next generation of everyday travelers. This means we build products that expand beyond just a place to stay; we connect travelers to the local community so they can discover more authentic experiences and explore IRL.

We also leverage in-house technology that enables digital touchpoints for superior operating efficiencies and a seamless traveler experience, all without forgetting the human touch and interactions that make travel real.

We’re not like most companies. We're upstarts. We take the "blueprint" and do it better. We think critically and act quickly. Communication is direct and we move at the pace of change.

Our team is diverse with nearly 40 nationalities, and we primarily communicate in English. Our culture is people-first and our organizational structure helps get things done, while still encouraging new ideas and innovation. We are always looking for bright additions to our team, so join us as we reimagine hospitality for the next generation traveler.

会社概要

Wayfarerは、日本発のホテルオペレーション＆トラベルテックのスタートアップです。2019年の創業以来、Wayfarer・Kabin・ORI の3ブランドで 400室以上 を運営しています。
私たちがめざすのは、“次世代の旅人の毎日を、もっと明るく、もっと豊かにすること。”単なる宿泊場所ではなく、旅を通して地域や人とつながれる “リアルな体験” をつくり出すことに全力です。

ビジョン

旅をもっと「IRL（In Real Life）」に。

テクノロジーを活かしながらも、人とのつながりや温度感を大切に。Wayfarerは自社開発のシステムを活用し、チェックインから滞在、運営管理まで幅広くデジタル化。効率的なオペレーションと、スムーズな宿泊体験を実現しています。
一方で、「旅の本質は人」。スタッフのホスピタリティやリアルな交流が生まれる仕組みづくりにも力を入れています。

企業文化・カルチャー

Wayfarerは、従来の企業像にとらわれない組織です。既存の枠を見直し、より良い形へと再構築する姿勢を大切にしています。批判的思考とスピード感を持って行動し、オープンでフラットな環境の中で迅速に意思決定を進めることが特徴です。

多国籍でダイバーシティに富んだチーム、約 40カ国 からメンバーが集まっています。社内の共通言語は英語で、国籍・文化・背景を越えて協働しています。人を大切にする “People First” の文化ー効率だけでなく、働く人の幸福度や働きやすさも重視しています。柔軟な組織で、新しい挑戦を歓迎する環境です。

Join Us：次世代の旅を、一緒につくろう。

Wayfarerは、未来の旅を再定義する仲間を歓迎しています。「旅が好き」「新しい仕組みをつくるのが好き」「多国籍な環境で働きたい」そんな方は、ぜひチームにジョインしてください。

What does it take?
The Head Food Crafter/Kitchen Manager is a hands-on leadership role for someone who wants to run the show. Here's what we're looking for:

• Hotel F&B experience is ideal — someone who understands the rhythm of a hotel kitchen and restaurant/bar operation, not just standalone restaurants;
• Has managed or co-managed a kitchen or F&B team before — we're especially open to strong sous chefs or similar #2s who are ready to step up into a lead role;
• A craftsman's mindset — genuine care for food quality, sourcing, and presentation, balanced with the practicality of running a commercially healthy operation;
• Comfortable building and coaching a team, setting standards, and holding people accountable day to day;
• A proactive, ownership-driven approach — willing to get hands-on during service, not just manage from the office;

What will you do?

• Lead day-to-day kitchen and/or F&B operations as head chef, including cooking/preparation, menu development, and food quality control;
• Recruit, train, and manage F&B team (cafe, bar, and kitchen), building strong benchmarks and clear standards;
• Manage food and beverage costs, vendor relationships, and inventory to hit margin targets;
• Ensure health, safety, and hygiene standards are met across all F&B operations;
• Collaborate with hotel front operations and other departments to align F&B with the overall guest experience

Requirements

• 5+ years of hands-on cooking experience, sous chef or other similar role preferred
• Proven experience managing or co-managing a kitchen/F&B team
• Must possess a food hygiene supervisor (食品衛星人) qualification, or be able to pass the exam within probation period
• Holder of national cooking license (調理師免許) strongly preferred
• Prior hotel F&B experience strongly preferred