Executive Chef

Din Tai Fung North America; New York (NY); On-site; USD 185,000 - 220,000; Full time

Benefits offered by this job

Competitive Pay & Benefits

Employer Contribution for medical

Dental, Vision, and Life Insurance

Health Savings Account (HSA)

Commuter Spending Accounts

401(k) Plan with company match

Employee Assistance Program

Discounts through BenefitHub

Employee Meal Discounts

Paid Time Off (PTO)

Paid Sick Leave (PSL)

Quarterly Wellness Days

Car Allowance

Bonus Eligible

Opportunities for growth

Job summary

Din Tai Fung North America is seeking an Executive Chef to co-lead restaurant operations with the General Manager. You will own back-of-house operations, lead kitchen staff, manage inventory, control costs, and uphold food quality, safety, and cleanliness.

You will drive team development, financial performance, and operational efficiency to support the restaurant’s culture and success, with a base salary of $185,000–$220,000 and eligibility for an annual incentive plan.

Qualifications

• 3+ years of kitchen management experience in a high-volume, full-service restaurant.
• Strong knowledge of food safety standards and kitchen operations, including inventory and cost control.
• Proven leadership skills with experience hiring, training, and developing back-of-house teams.
• Ability to manage budgets and interpret financial statements (e.g., food cost, labor cost, P&L).
• Effective communication and organizational skills, with the ability to collaborate cross-functionally.

Responsibilities

• Oversees all aspects of kitchen operations to ensure efficiency, quality control, and food safety compliance.
• Leads by example, fostering a positive work ethic and professional environment.
• Sets clear performance objectives and holds team members accountable.
• Manages departmental budgets, monitors profitability, and drives cost-control initiatives.
• Develops and maintains work schedules to meet business needs and labor budgets.
• Oversees inventory control and vendor relationships to support quality and efficiency.

Skills

Kitchen management

Food safety

Leadership

Hiring

Training

Budgeting

P&L understanding

Communication

Organization

Cross-functional collaboration

Education

Culinary degree

Tools

Scheduling software

Inventory software

Job description

The base salary or hourly wage range for this role will vary based on multiple factors, including but not limited to prior experience, relevant expertise, current business needs, and market factors. Range is not inclusive of potential bonus or benefits. Your recruiter can share more information about the salary range and other factors during the hiring process.

LOCATION: 567 Fulton St. Brooklyn, NY 11201

SALARY RANGE FOR EXECUTIVE CHEF: $185,000 - $220,000 annual base salary, plus eligibility for the annual incentive plan based on individual and company performance.

The base salary or hourly wage range for this role will vary based on multiple factors, including but not limited to prior experience, relevant expertise, current business needs, and market factors. Range is not inclusive of potential bonus or benefits. Your recruiter can share more information about the salary range and other factors during the hiring process.

Benefits And Perks

• Competitive Pay & Benefits
• Employer Contribution for individuals and eligible dependents' medical insurance
• Dental, Vision, and Life Insurance
• Health Savings Account (HSA)
• Commuter Spending Accounts
• 401(k) Plan with company match
• Employee Assistance Program
• Discounts through BenefitHub
• Employee Meal Discounts
• Paid Time Off (PTO) to support work-life balance (accrued based on length of service)
• Paid Sick Leave (PSL) to care for your health or loved ones
• Quarterly Wellness Days - extra time off to recharge every season
• Car Allowance
• Bonus Eligible
• Opportunities for growth; we love promoting within!

Job Purpose

The Executive Chef is the co-leader of the restaurant, working in partnership with the General Manager to ensure overall success. They take full ownership of back-of-house operations, leading kitchen staff, managing inventory, controlling costs, and maintaining high standards for food quality, safety, and cleanliness. With a strong focus on team development, financial performance, and operational efficiency, they play a critical role in driving the restaurant’s culture and success.

Job Responsibilities

• Operations Management- Oversees all aspects of kitchen operations to ensure efficiency, quality control, and food safety compliance. Responsible for maintaining brand standards and smooth day-to-day execution. Ensures a clean, safe, and compliant restaurant environment by monitoring HSE standards and addressing noncompliance with internal and external regulations.
• Leadership & Team Development- Leads by example, fostering a positive work ethic and professional environment. Builds team capability through hiring, training, coaching, and motivating staff to align with company goals.
• Performance & Accountability- Sets clear performance objectives for team members and holds them accountable through consistent evaluation and corrective action when needed. Communicates business strategies and goals clearly to staff, aligning them with the broader company mission. Maintains transparency with upper management through reporting and participation in meetings.
• Financial Management- Manages departmental budgets, understands financial reports, monitors profitability, and ensures compliance with accounting procedures and budget goals. Drives kitchen-related initiatives to boost sales and improve profitability, including setting production goals and managing control systems.
• Scheduling & Staffing- Develops and maintains work schedules to meet business needs and labor budgets. Ensures proper staffing levels by hiring qualified team members and creating a strong leadership bench.
• Inventory & Vendor Management- Oversees inventory control, ensures timely and accurate ordering, and maintains strong vendor relationships to support operational efficiency and product quality.

Job Requirements For Executive Chef

• 3+ years of kitchen management experience in a high-volume, full-service restaurant.
• Strong knowledge of food safety standards and kitchen operations, including inventory and cost control.
• Proven leadership skills with experience hiring, training, and developing back-of-house teams.
• Ability to manage budgets and interpret financial statements (e.g., food cost, labor cost, P&L).
• Effective communication and organizational skills, with the ability to collaborate cross-functionally.

Preferred Qualifications

• Culinary degree
• Proficiency with scheduling and inventory software

NOTE: This job description in no way states or implies that these are the only duties to be performed by the employee occupying the position. Employees will be required to perform any other job-related duties assigned by their supervisor.

Applicant must be 18 years of age or older and able to provide documentation to work in the United States legally.

Equal Opportunity Employer

Din Tai Fung North America is an Equal Employment Opportunity Employer. We are committed to creating an inclusive environment and welcome all qualified applicants, regardless of race, color, religion, sex, gender identity, sexual orientation, national origin, age, disability, or any other protected status, in accordance with applicable federal, state/provincial, and local laws.

U.S. Employment Eligibility

In the United States, Din Tai Fung North America participates in E-Verify to confirm work authorization for all new hires. To learn more, please visit: https://www.e-verify.gov/employees.