Kitchen Manager I: Growth & Prep Leadership

Din Tai Fung North America; Costa Mesa (CA); On-site; USD 73,000 - 98,000; Full time

Benefits offered by this job

Competitive pay

Medical insurance

Dental, Vision, Life

HSA

401(k) with company match

PTO

Paid sick leave

Wellness days

Growth opportunities

Employee meal discounts

Job summary

Din Tai Fung North America is seeking a Kitchen Manager I to oversee Prep and Sanitation, ensuring high standards for product quality, food safety, and kitchen cleanliness. You will work with the Kitchen Manager II to maintain guest satisfaction and brand excellence across kitchen operations.

The role requires strong culinary experience, leadership skills, and the ability to manage inventory, schedules, and sanitation compliance, with opportunities for growth within the organization.

Qualifications

• Minimum 3+ years culinary experience in casual or upscale casual dining.
• 1+ years of supervisory/leadership experience preferred.
• Strong understand of inventory and ordering processes.
• Ability to stand for long periods and lift 20+ lbs.

Responsibilities

• Oversee Prep and Sanitation, ensuring brand standards and food safety.
• Coach prep and sanitation teams on cleanliness expectations and safety protocols.
• Manage daily prep tasks and inventory, coordinate ordering as needed.
• Ensure EcoSure and health department compliance and logs.
• Participate in interviews for non-exempt kitchen roles and assist onboarding.
• Assist in planning labor and production schedules based on forecasted sales.
• Support COGS initiatives through yield optimization and waste reduction.
• Maintain kitchen facilities cleanliness and equipment care.

Skills

Culinary experience

Leadership

Inventory management

Physical stamina

Heavy lifting

Education

High school diploma or equivalent

Job description

Din Tai Fung North America is seeking a Kitchen Manager I to oversee Prep and Sanitation, ensuring high standards for product quality, food safety, and kitchen cleanliness. You will work with the Kitchen Manager II to maintain guest satisfaction and brand excellence across kitchen operations.

The role requires strong culinary experience, leadership skills, and the ability to manage inventory, schedules, and sanitation compliance, with opportunities for growth within the organization.