Executive Sous Chef

Din Tai Fung North America; New York (NY); On-site; USD 100,000 - 124,000; Full time

Benefits offered by this job

Competitive Pay & Benefits

Medical Insurance for individuals and

Dental Insurance

Health Savings Account

401(k) Plan with company match

Paid Time Off

Paid Sick Leave

Employee Meal Discounts

Wellness Days

Growth Opportunities

Job summary

Din Tai Fung North America seeks an Executive Sous Chef to oversee Wok, Noodle, and Expo lines, ensuring food quality and consistent kitchen standards. You will develop staff, manage inventories, and drive operational excellence to deliver a premier guest experience.

You will lead line cooks, coordinate with the AEKM on staffing and changes, and participate in training to uphold brand excellence in a fast-paced environment.

Qualifications

• Minimum 5+ years culinary experience in casual or upscale casual dining.
• 1+ years of culinary lead or supervisory experience preferred.

Responsibilities

• Teach and coach team members on kitchen brand standards, culinary techniques, and service timing expectations.
• Ensure execution of daily kitchen tasks through operations systems and validate par levels to minimize waste.
• Lead by example with culinary technique, speed, and safety across Wok, Noodle, and Expo lines.

Skills

Culinary Leadership

Team Supervision

Food Quality

Education

High School Diploma or GED

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: The Brook, 567 Fulton Street, Brooklyn, NY, USA

SALARY RANGE: $99,520 - $124,400 annual base salary

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
• Opportunities for growth; we love promoting within!

Job Purpose

The Executive Sous Chef is responsible for overseeing execution and operational excellence on the Wok, Noodle, and Expo lines. They are accountable for food quality, team development, inventory management, and ensuring all kitchen standards are met. The Executive Sous Chef leads the line cook teams to deliver an exceptional guest experience and support broader kitchen operations.

Job Responsibilities

• Teach and coach team members on kitchen brand standards, culinary techniques, and service timing expectations. Communicate operational updates, procedural changes, and kitchen initiatives clearly to the Wok, Noodle, and Expo teams. Collaborate closely with the Assistant Kitchen Manager to ensure all BOH communication is consistent and clear.
• Ensure execution of daily kitchen operational tasks through operations systems (line checks, station cleanliness, food quality audits). Validate ordering needs and par levels for Wok and Noodle stations to maintain quality and minimize waste. Maintain readiness for rollouts and operational changes.
• Validate daily station assignments, ensuring proper staffing across Wok, Noodle, and Expo lines. Coach and document team performance, partnering with the Assistant Executive Kitchen Manager (AEKM) on developmental and corrective actions.
• Participate in interviews for non‑exempt line positions (Wok, Noodle, Expo cooks). Assist in the onboarding and training of new kitchen team members, focusing on culinary execution and operational excellence.
• Partner with the AEKM on staffing needs, station coverage planning, and upcoming volume preparation. Assist in implementing COGS (cost of goods sold) initiatives and monitor KPI performance for line execution and ticket times.
• Validate team training certifications for Wok, Noodle, and Expo stations. Lead by example with strong culinary technique, speed, and safety knowledge at each key station.

Job Requirements

• High school diploma or equivalent.
• 5+ years culinary experience in casual or upscale casual dining.
• 1+ years of culinary lead or supervisory experience preferred.
• Ability to stand for long periods of time.
• Ability to lift 20+ lbs.
• Comfortable with being exposed to hot and cold temperatures.

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.