Takibi Chef de Cuisine

Portland, OR, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $53,723.45 - $66,579.16

Benefits

Comprehensive medical coverage with 90% employer-paid individual premium

Dental Insurance

Vision Insurance

Company-paid short-term and long-term disability insurance

Life insurance

Employee assistance program (EAP)

Exclusive employee discounts on Snow Peak gear and apparel

Job Description

Snow Peak is an innovative outdoor lifestyle company dedicated to crafting immersive experiences that foster a deep connection to nature and community. Operating at the intersection of adventure, craftsmanship, and environmental appreciation, Snow Peak builds products and creates environments designed to inspire and rejuvenate outdoor enthusiasts around the world. Emphasizing a culture of growth, creativity, and teamwork, Snow Peak values individuals who bring passion, thoughtfulness, and playfulness to their work. Known for its commitment to quality and sustainability, Snow Peak is more than a brand—it is a vibrant community that honors diverse perspectives and encourages every member to contribute meaningfully... Show More

Job Requirements

Certification from culinary school preferred
seven years working back of house as a cook or chef in a restaurant environment
six months experience working in a sushi or Asian restaurant
three years experience leading a team of five or more full-time employees
two years experience leading a back of house team in a high-volume and full-service kitchen
proficient financial and business acumen
excellent verbal and written communication skills
mindset of professionalism and positivity
ability to maintain operational excellence in food quality and guest experience
experience hiring, training, and developing employees
strong leadership and motivational skills
excellent knowledge of food sanitation regulations
ability to lift and move up to 50 pounds
ability to stand and walk for an entire shift
ability to tolerate exposure to hot and cold environments

Job Qualifications

Certification from a culinary school preferred
seven years working back of house as a cook or chef in a restaurant environment
at least six months experience working in a sushi or Asian restaurant
three years experience leading a team of five or more full-time employees
two years experience leading a back of house team in a high-volume and full-service kitchen
proficient understanding of financial and business acumen
excellent verbal and written communication 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 but not required
strong leadership skills with ability to motivate staff
excellent understanding of federal, state, and local food sanitation regulations

Job Duties

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
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 adherence to restaurant regulations
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

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

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