KITCHEN MANAGER I

Din Tai Fung North America; Santa Monica (CA); On-site; USD 76,100 - 101,800; Full time

Benefits offered by this job

Competitive Pay & Benefits

Employer Contribution for medical insurance

Dental, Vision, and Life Insurance

401(k) Plan with company match

Employee Meal Discounts

Job summary

Din Tai Fung North America is hiring a Kitchen Manager I in Santa Monica, CA. You will oversee kitchen operations and ensure compliance with food safety standards while leading a team and managing daily prep tasks.

The ideal candidate has at least 3 years of culinary experience and preferably 1 year in a supervisory role. This role offers competitive pay and comprehensive benefits including medical insurance and paid time off.

Qualifications

• At least 3 years of culinary experience in a dining environment.
• Preferred 1+ years in a lead or supervisory role.
• Ability to stand for long periods and lift over 20 lbs.

Responsibilities

• Oversee Prep and Sanitation operations ensuring quality food production.
• Teach and coach teams on food safety and cleanliness standards.
• Validate inventory levels and manage sanitation checklists.
• Assist in onboarding new kitchen staff focusing on operational excellence.

Skills

Culinary experience

Inventory management

Food safety

Leadership

Education

High school diploma or equivalent

Job description

LOCATION: 395 Santa Monica Pl, Santa Monica, CA 90401, USA

SALARY RANGE FOR KITCHEN MANAGER I: $76,100-$101,800 annual base salary

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 Kitchen Manager I is responsible for overseeing Prep and Sanitation operations, ensuring quality food production, proper food handling, safety standards, and kitchen cleanliness. The Kitchen Manager I partners with the Kitchen Manager II to ensure back‑of‑house operations meet or exceed brand standards and guest expectations.

Job Responsibilities

• Teach and coach Prep and Sanitation teams on brand standards, food safety protocols, and cleanliness expectations. Communicate prep priorities and production changes daily, ensuring seamless transitions between shifts. Collaborate with the Kitchen Manager II to ensure alignment across kitchen operations.
• Manage daily prep tasks, ensuring accurate production according to PAR sheets and operational needs. Validate inventory levels for prep ingredients and sanitation supplies; coordinate ordering as needed. Ensure EcoSure and health department protocols are followed, managing sanitation checklists and food rotation logs.
• Validate Prep and Sanitation schedules, ensuring proper coverage for production and dish needs. Support the coaching and development of Prep and Sanitation teams, documenting performance and partnering with the AEKM on development plans and corrective actions.
• Participate in interviews for non‑exempt line positions (Prep, Sanitation). Assist in the onboarding and training of new kitchen team members, focusing on culinary execution and operational excellence.
• Assist the AEKM in planning labor and production schedules based on forecasted sales. Support implementation of COGS initiatives through accurate prep yield, waste reduction, and portioning.
• Ensure strict compliance with food safety standards, including proper storage, labeling, and sanitation practices. Support execution and follow‑up on EcoSure Action Plans, health department inspections, and internal audits. Maintain cleanliness and functionality of kitchen facilities, including managing dish and sanitation equipment use and care.

Job Requirements

• High school diploma or equivalent
• 3+ years culinary experience in casual or upscale casual dining
• 1+ years of culinary lead or supervisory experience preferred
• High level understanding of inventory and ordering processes
• 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 Eligibility

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.