Executive Kitchen Manager

Din Tai Fung North America; Irvine (CA); On-site; USD 120,000 - 145,000; Full time

Job summary

A leading restaurant chain is seeking an Executive Kitchen Manager to oversee back-of-house operations. The role includes team leadership, inventory management, and ensuring high standards for food quality and safety. Competitive annual salary and benefits are offered, along with opportunities for growth and internal promotion.

Benefits

Medical Insurance

Dental Insurance

Vision Insurance

401(k)

Paid Time Off

Sick Leave

Wellness Days

Car Allowance

Bonus Eligibility

Qualifications

• 3+ years in kitchen management in a high-volume restaurant.
• Knowledge of food safety, inventory, and cost control.

Responsibilities

• Oversees kitchen operations, ensures efficiency, quality, safety, and compliance.
• Leads by example, hires, trains, coaches, and motivates staff.

Skills

Leadership

Communication

Organizational Skills

Education

Culinary Degree

Tools

Scheduling Software

Inventory Software

Job description

Join to apply for the Executive Kitchen Manager role at Din Tai Fung North America

Location:

670 Spectrum Center Dr, Irvine, CA 92618

Salary Range:

$120,000 - $145,000 annual base salary, plus eligibility for an annual incentive plan based on performance. Salary may vary based on experience and market factors.

Benefits:

• Competitive pay & benefits including medical, dental, vision, life insurance, HSA, commuter accounts, 401(k), employee assistance, discounts, paid time off, sick leave, wellness days, car allowance, and bonus eligibility.
• Opportunities for growth and internal promotion.

Job Purpose:

The Executive Kitchen Manager co-leads the restaurant, focusing on back-of-house operations, team leadership, inventory management, cost control, and maintaining high standards for food quality, safety, and cleanliness.

Responsibilities:

1. Operations Management: Oversees kitchen operations, ensures efficiency, quality, safety, and compliance.
2. Leadership & Team Development: Leads by example, hires, trains, coaches, and motivates staff.
3. Performance & Accountability: Sets performance goals, evaluates staff, and reports to management.
4. Financial Management: Manages budgets, monitors profitability, and drives sales initiatives.
5. Scheduling & Staffing: Creates work schedules, hires, and develops leadership bench.
6. Inventory & Vendor Management: Controls inventory, manages orders, and maintains vendor relationships.

Requirements:

• 3+ years in kitchen management in a high-volume restaurant.
• Knowledge of food safety, inventory, and cost control.
• Leadership skills in hiring, training, and team development.
• Ability to manage budgets and interpret financial reports.
• Strong communication and organizational skills.

Preferred Qualifications:

• Culinary degree.
• Proficiency with scheduling and inventory software.

Additional Info:

This description is not exhaustive; employees may perform other duties as assigned. Din Tai Fung is an equal opportunity employer and participates in E-Verify. Applicants must be 18+ and authorized to work in the U.S.