Executive Chef: Lead High-Volume Kitchen & Growth

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

Benefits offered by this job

Competitive Pay

Medical Insurance

Dental & Vision

HSA

401(k) Match

Paid Time Off

Job summary

Din Tai Fung North America is seeking an Executive Chef to partner with the General Manager in delivering exceptional dining experiences. You will take ownership of back-of-house operations, lead kitchen teams, manage inventory, control costs, and uphold food safety and cleanliness standards while shaping the restaurant's culture and performance.

The role requires strong leadership, budgeting and P&L familiarity, and the ability to recruit, train, and develop a high-performing culinary staff

Qualifications

• 3+ years of kitchen management in a high-volume, full-service restaurant.
• Strong knowledge of food safety standards and kitchen operations.
• Proven leadership with hiring, training, and developing back-of-house teams.
• Ability to manage budgets and read financial statements (food cost, labor, P&L).
• Effective communication and cross-functional collaboration.

Responsibilities

• Oversee all kitchen operations for efficiency, quality control, and safety.
• Lead and develop staff, hire, train, coach, and motivate.
• Set performance goals and monitor progress with regular feedback.
• Manage budgets, drive cost controls, and optimize profitability.
• Ensure brand standards and daily execution across shifts.
• Coordinate with GM on scheduling and inventory control.

Skills

Leadership

Budgets

Communication

Food safety

Operations management

Team development

Education

Culinary degree

Tools

Scheduling software

Inventory software

Job description

Din Tai Fung North America is seeking an Executive Chef to partner with the General Manager in delivering exceptional dining experiences. You will take ownership of back-of-house operations, lead kitchen teams, manage inventory, control costs, and uphold food safety and cleanliness standards while shaping the restaurant's culture and performance.

The role requires strong leadership, budgeting and P&L familiarity, and the ability to recruit, train, and develop a high-performing culinary staff