Chef De Cuisine

Chef De Cuisine

Takibi

takibipdx

MANAGEMENT

FULL-TIME

70,000-78,000/YR

PORTLAND

Japanese Language Pay Differential

Position: Chef de Cuisine

Location:Takibi, Portland, OR

Compensation:

$70,000 - $78,000 DOE

Status:

Full-Time, Benefit Eligible, Salaried exempt

s to:

Takibi General Manager; dotted line to Global GM of Snow Peak Restaurants

Schedule:

5 days per week. Takibi operates seven days a week, schedule will vary. Evening and Weekend flexibility required.

About Takibi

Takibi is a restaurant inspired by the Japanese concept of gathering around a fire,bining exceptional cuisine, warm hospitality, and the spirit of the outdoors. Our culinary directiones directly from Japan, with a focus on seasonality, open-flame cooking, and locally sourced ingredients. Every dish is crafted with precision, and every team member plays a vital role in delivering high-quality food and service.

This role is ideal for a chef who excels in execution, leadership, and attention to detail. We are looking for someone who can uphold the highest standards, lead by example, work collaboratively with our Japanese chefs, and maintain efficiency and consistency in a high-energy kitchen. Passion for food, craftsmanship, and teamwork are essential. We offer a pay differential for Japanese language proficiency.

Why Work at Takibi?

Takibi offers a supportive, dynamic work environment withpetitive full-time benefits:

Comprehensive Benefits: Employer pays 90% individual Medical, Dental, and Vision coverage

Company-Paid Short-Term & Long-Term Disability, plus Life Insurance

Employee Assistance Program (EAP): Professional support when needed

Exclusive Employee Discounts: Snow Peak gear, camping, & restaurant dining perks

Opportunities for Growth: Develop advanced culinary leadership skills

What You'll Do

As Chef de Cuisine at Takibi, responsibilities include:

Manage Back of House Operations:

Order all products based on par systems and inventory management

Oversee and manage all ordering, inventory, and cost analysis to maintain food costs within preset percentage goals

Oversee quality control of all food production and execution

Ensure all health department standards are upheld by enforcing high food handling, labeling, and sanitation standards

Work all the line stations as needed

Address all kitchen-related problems and incidents in a timely and effective manner

Lead the planning and coordination of special events

Lead Back of House Team:

Instruct Line Cooks in the preparation, cooking, garnishing, or presentation of food

Lead a robust training program for back of house on policies and procedures

Demonstrate desired behaviors for staff

Create and manage shift schedules; verify hours worked for payroll

Leverage individual staff strengths, encouraging employee development and motivation

Supervise staff for productivity and adnce to restaurant regulations

Support GM, Snow Peak Leadership & Company Objectives:

Serve as Manager when GM is not present

Complete reporting, purchase order, and weekly fill in duties as needed

Lead recruiting efforts of kitchen staff to include Line Cooks and Porters

Submit onboarding information to Human Resources in a timely manner

Build, adapt, and maintain tools and reports

Suggest and implement strategies for process improvements

Who You Are

Demonstrate hospitality in every interaction and cultivate positive experiences that matter

a passion for the outdoors and the beneficial role it plays in people's lives

Express curiosity and creativity by taking initiative and being resourceful

Understand your effect on business targets

Make a memorable impact by being approachable, respectful, responsible, and joyful

Value all people for their skills, experience, and unique perspectives

What We're Looking For

Education/Certifications:

Certification from a culinary school is preferred

Experience:

7 years working back of house as a cook or chef in a restaurant environment

At least 6 months of experience working in a sushi or Asian restaurant

At least 3 years of experience leading a team of five or more full-time employees

2 years of experience leading a back of house team in a high-volume and full-service kitchen

Skills & Abilities:

Proficient understanding of financial and business acumen to drive profitability

Excellent verbal and written munication skills

Mindset of professionalism, positivity, and accountability

Ability to execute operational excellence in food quality, service, and guest experience

Experience in hiring, training, and developing employees

Experience as a Sous Chef preferred

Professional working fluency in Japanese (preferred, not required)

Strong leadership skills with ability to motivate staff

Excellent understanding of federal, state, and local food sanitation regulations

Physical Requirements:

Lift and move up to 50 pounds

Stand and walk for an entire shift

Ability to bear exposure to hot and cold environments

All qualified applicants will receive consideration for employment without regard to status as a protected veteran or a qualified individual with a disability, or other protected status, such as race, religion, color, national origin, sex, gender identity, sexual orientation, marital status or age. With that said, research shows that women and other underrepresented groups only if they meet 100% of the criteria. Snow Peak Hospitality ismitted to leveling the playing field, and we encourage women, people of color, and those in the LGBTQ+munities to for positions. Get in touch - we'd love to connect and see if you could be good for the role.

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Takibi - 2275 NW Flanders St, Portland, OR, 97210