Assistant Kitchen Manager / Sous Chef

AFURI Slabtown

www.afuriramen.com

• Kitchen
• Full-Time
• 55,000-60,000/YR
• Portland

Our award winning Ramen shop needs a great AKM!

AFURI Slabtown, authentic Japanese ramen shop in Northwest Portland is looking for an assistant kitchen manager!

To apply for this position, please email your resume to Takashi Higuchi, Director of Culinary Operations at AFURI USA INC, at takashi@afuri.us

SUMMARY
The Assistant Kitchen Manager (AKM) supports the Executive Chef in managing daily kitchen operations at AFURI Slabtown. This role focuses on hands-on leadership, ensuring consistent food quality, smooth service execution, and strict adherence to food safety and sanitation standards.

As a key on-the-floor leader, the AKM works the line alongside the team, leads by example, and helps maintain AFURI s brand standards and Japanese culinary principles.

Key responsibilities include:

• Supervising all stages of food preparation, production, and plating
• Maintaining consistent quality across all menu items and kitchen operations
• Developing and improving menus and recipes
• Recruiting, training, coaching, and evaluating kitchen staff
• Ensuring strict compliance with food safety, sanitation, and workplace safety standards

In addition, the Assistant Kitchen Manager is expected to fully understand and embody the company s policies and guidelines, demonstrating leadership that fosters a healthy, sustainable organizational culture. Serving as a central leader in the kitchen, the Assistant Kitchen Manager guides the team while supporting the restaurant s brand standards and contributing to the company s long-term growth strategy.

Working hours are approximately 50 hours per week and may vary based on operational needs. This position requires availability to work weekends, holidays, special events, catering services, inventory periods, payroll-related duties, and other business-critical operations as necessary.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Division of responsibilities:

• Approximately 90% Line/Supervisory work in the restaurant, 10% (maximum) administration (scheduling, ordering, planning, menu/recipe development etc ). The AKM is expected to be on the line in a leadership role as their primary duty.
• Understands the operations of all divisions responsible for training and developing cooks across different components that slabtown owns, ensuring the creation of a strong and sustainable talent pipeline for future organizational needs.

Kitchen Operations & Food Preparation

• Oversee daily kitchen operations to ensure smooth and efficient service
• Work on the line as a lead cook and support high-volume service
• Execute menus, recipes, and prep procedures accurately and consistently
• Maintain food quality, taste, and presentation in accordance with AFURI and Japanese standards

Staff Leadership & Training

• Assist in training, coaching, and supporting kitchen staff
• Onboard and train new hires according to established standards
• Promote clear communication and teamwork within the kitchen
• Identify operational or personnel issues and report them to the Executive Chef

Sanitation, Safety & Compliance

• Ensure compliance with food safety, sanitation, and cleanliness standards at all times
• Maintain a clean, organized, and safe kitchen environment
• Enforce food handler and workplace safety regulations
• Support accident prevention and safe work practices

Inventory & Cost Control Support

• Assist with inventory management and proper product storage
• Help minimize food waste, loss, and theft
• Support ordering, receiving, and inventory counts
• Enforce portion control and proper food handling

Management Support

• Act as the kitchen lead in the absence of the Executive Chef
• Assist with staffing coverage and shift execution
• Participate in pre-shift meetings and service lineups
• Collaborate with FOH leadership to ensure a high level of service

SUPERVISORY RESPONSIBILITIES

• Provide daily supervision and direction to kitchen staff
• Ensure all staff follow operational, safety, and sanitation standards
• Communicate performance issues or concerns to the Executive Chef
  • Final hiring, termination, and disciplinary decisions remain the responsibility of the Executive Chef.

QUALIFICATIONS

• LANGUAGE SKILLS: Ability to read, analyze, and interpret business publications, professional journals, technical procedures, and government regulations, as well as write clear reports, business correspondence, and procedure manuals, and effectively present information and respond to questions from managers, committees, suppliers, members, and employees.
• COMPUTER SKILLS: Working knowledge of various computer software programs, including Office 365.
• REASONING ABILITY: Ability to calculate figures such as discounts, proportions, percentages, area, circumference, and volume, and to apply basic algebraic concepts.
• MATHEMATICAL SKILLS: Ability to solve practical problems involving diverse variables in situations with limited standardization, and to interpret instructions provided in written, oral, diagrammatic, or schedule-based formats.
• PHYSICAL DEMANDS: While performing the duties of this job, the employee regularly communicates verbally and auditorily, and occasionally stands, walks, sits, uses hands to handle or feel objects, reaches with hands and arms, stoops, kneels, or crouches, lifts or moves up to 50 pounds, and utilizes close and distance vision.
• WORK ENVIRONMENT: While performing the essential functions of this job, the employee typically works indoors in a controlled environment with a moderate noise level.

OTHER SKILLS AND ABILITIES

• Strong team-oriented mindset with positive communication skills
• Ability to stay calm and focused in a fast-paced environment
• Follows instructions accurately and executes consistently
• Proactive problem-solving and attention to details
• Demonstrates alignment with AFURI s values and brand culture

Benefit

• PTO
• Insurance (Health, dental, vision) is fully covered
• 401K plan is available

To apply for this position, please email your resume to Takashi Higuchi, Director of Culinary Operations at AFURI USA INC, at takashi@afuri.us