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Executive Chef
Executive ChefPoached Jobs • Portland
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Executive Chef

Executive Chef

Poached Jobs • Portland
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AFURI Izakaya on SE 7th in the Buckman neighborhood is looking for an experienced and passionate individual to take on the role of Executive Chef. Applicants should have 5+ year's experience as either Executive Chef / Head Chef or similar role as well as knowledge of Japanese cuisine including Sushi.

This is a salaried, full-time position and qualified applicants should have open-availability including evenings, weekends and holidays.

Benefits include :

  • Medial, Dental and Vision
  • PTO
  • Free Parking
  • Restaurant discount

SUMMARY

  • The Executive Chef is the senior culinary leader responsible for overseeing all food production, kitchen operations, and culinary standards across AFURI Izakaya. This role directs restaurant service (lunch and dinner), production, events, catering operations, and cross-departmental culinary workflows.
  • The Executive Chef works closely with the Culinary Director, COO, Kitchen Manager, and management team to ensure consistent execution of the company s culinary vision, operational efficiency, and sustained business growth. This includes menu development, recipe standardization, staff training, cost control management, and maintaining the highest levels of food quality, sanitation, and safety.
  • The Executive Chef is also responsible for fostering a healthy, safe, and positive work environment, ensuring that all kitchen employees perform at high professional standards while supporting long-term organizational development.
  • Key responsibilities include :

  • Leading all culinary production, cooking, and plating operations Developing menus, recipes, and culinary innovations Training, coaching, and developing chefs, cooks, and culinary supervisors
  • Ensuring consistency, food quality, and operational efficiency Managing inventory, ordering, and food cost control
  • Coordinating culinary support for events, catering, and special projects
  • Ensuring strict adherence to sanitation, food safety, and workplace safety standards Upholding and promoting a healthy and compliant working environment
  • The Executive Chef must develop a deep understanding of Japanese food culture as well as AFURI JAPANs core values and standards, and communicate these principles clearly so that all staff can understand and uphold them.

  • Additionally, the Executive Chef should strive to build a highly efficient and stable kitchen environment by eliminating all forms of overburden, waste, and inconsistency.
  • ESSENTIAL DUTIES AND RESPONSIBILITIES

  • Division of responsibilities : Approximately 85% Line / Supervisory work within kitchen operations and 15% administrative duties (such as scheduling, ordering, planning, and recipe / menu coordination). The Executive chef is expected to work on the line in a leadership capacity as their primary function.
  • Directs and delegates tasks to the Kitchen Manager and Assistant Kitchen Manager based on operational needs, staff skill levels, and developmental goals.
  • Executes menus, recipes and preparations for all food followed by Japan standard. Requisitions and maintains inventory of products and other necessary food supplies.
  • Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times. Emphasizes employee + food safety as a top priority.
  • Continuously explores strategies to increase revenue, optimize sales channels, and drive overall business growth. Actively seeks opportunities to maximize sales channels and consistently explores methods to increase overall revenue, such as Lunch, Dinner, Events, Catering, Delivery, Seasonal promotions, etc.
  • Maintains controls to minimize food and supply waste and theft. Safeguards all food preparation employees by coordinating training to increase their knowledge about safety, sanitation and accident prevention principles.
  • Supports the development of standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.
  • Responsible for payroll, including accurate and complete submission of PTO requests as required. Verifies punches daily.
  • Assists in the preparation of necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.
  • Attends all management meetings as required.
  • Cooks or directly supervises the cooking of items that require skillful preparation.
  • Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
  • Evaluates food products to assure that quality standards are consistently attained. In conjunction with the FOH service team, assist in maintaining a high level of service principles in accordance with established standards.
  • Evaluates products to assure that quality, price and related goods are consistently met.
  • Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology.
  • Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
  • Provides training and professional development opportunities for all kitchen staff. Ensures all paperwork required by HR is complete and satisfactory at all times, including new hire paperwork, offer letters, disciplinary records, terminations, food handler s cards etc. Ensures that representatives from the kitchen attend service lineups and meetings.
  • Support safe work habits and a safe working environment at all times.
  • Perform other duties as directed.
  • EXECUTIVE CHEF SUPERVISORY RESPONSIBILITIES

  • Train, supervise, coach, and administer discipline to all employees within the department in collaboration with COO and Director of Culinary Operations. Develop and maintain a professional, highly skilled workforce across all kitchen operations. Ensure that all employees consistently demonstrate safe working practices and that a healthy, compliant, and positive working environment is maintained in all areas of responsibility.
  • OTHER SKILLS AND ABILITIES

  • Ability to interact positively with supervisor, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach.
  • Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.
  • Ability to come to work regularly and on time, to follow directions, to take criticism, to get along with co-workers and supervisors, to treat co-workers, supervisors and guests with respect and courtesy, and to refrain from abusive, insubordinate and / or violent behavior.
  • QUALIFICATIONS

    To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and / or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

  • EDUCATION and / or EXPERIENCE : Associate or Bachelor s degree (B. A.) from four-year college or university; or four years related experience and / or training; or equivalent combination of education and experience.
  • LANGUAGE SKILLS Ability to read, analyze, and interpret general business peri-odicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, committees, suppliers, members, and employees.
  • COMPUTER SKILLS Working knowledge of various computer software programs, including Office 365.
  • MATHEMATICAL SKILLS Ability to calculate figures and amounts such as discounts, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra.
  • REASONING ABILITY Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
  • PHYSICAL DEMANDS While performing the duties of this job, the employee is regularly required to talk or hear. The employee is occasionally required to stand; walk; sit; use hands to finger, handle, or feel; reach with hands and arms; and stoop, kneel, or crouch. The employee must occasionally lift and / or move up to 50 pounds. Specific vision abilities required by this job include close vision and distance vision.
  • WORK ENVIRONMENT While performing the essential functions of this job, the employee is usually indoors, in a controlled environment, and experiences a moderate noise level in the work environment. "The working hours are approximately 50 hours per week, with the possibility of fluctuation depending on the needs."
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