Executive Kitchen Manager

Din Tai Fung North America; Seattle (WA); On-site; USD 113,000 - 142,000; Full time

Benefits offered by this job

Competitive Pay

Medical insurance

Dental & Vision

Life Insurance

HSA

Commuter benefits

401(k) match

Employee Assistance

Meal discounts

PTO

Sick leave

Wellness days

Car allowance

Bonus eligible

Growth opportunities

Job summary

Din Tai Fung North America is seeking an Executive Kitchen Manager to join the leadership team. You will partner with the General Manager to own back-of-house operations, supervise kitchen staff, manage inventory, control costs, and uphold food safety and cleanliness standards.

The role emphasizes team development, financial performance, and operational efficiency to drive the restaurant’s culture and success.

Qualifications

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

Responsibilities

• Oversees kitchen operations to ensure efficiency, quality control and food safety compliance.
• Leads and develops back-of-house staff through hiring, training, coaching and motivation.
• Sets performance objectives and evaluates staff, aligning with company goals.
• Manages departmental budgets, monitors profitability, and drives production goals.
• Develops and maintains work schedules to meet business needs and labor budgets.
• Oversees inventory control and maintains vendor relationships.

Skills

Kitchen management

Food safety

Leadership

Budget management

Communication

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: 181 Southcenter Mall, Tukwila, WA 98188 (Westfield Southcenter)

SALARY RANGE FOR EXECUTIVE KITCHEN MANAGER: $113,350 - $141,690 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 Kitchen Manager 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 Kitchen Manager

• 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.