Kitchen Manager I - Lead Prep, Safety & Growth

Din Tai Fung North America; Irvine (CA); On-site; USD 73,000 - 106,000; Full time

Benefits offered by this job

Competitive pay

Medical insurance

Dental & Vision insurance

HSA

Commuter benefits

401(k) match

Employee assistance program

BenefitHub discounts

Meal discounts

PTO

Sick leave

Wellness days

Growth opportunities

Job summary

Din Tai Fung North America is seeking a Kitchen Manager I at our Irvine, CA location to oversee Prep and Sanitation, ensuring high standards of food quality and safety. You will partner with the Kitchen Manager II to maintain back-of-house operations aligned with brand expectations and guest experience.

The role requires a strong culinary background with 3+ years in casual or upscale dining and some supervisory experience, plus the ability to manage schedules, inventories, and compliance with

Qualifications

• High school diploma or equivalent.
• 3+ years culinary experience in casual or upscale casual dining.
• 1+ years of culinary lead or supervisory experience preferred.
• Strong inventory and ordering understanding.
• Ability to stand for long periods and lift 20+ lbs.
• Commitment to food safety and sanitation standards.

Responsibilities

• Teach and coach Prep and Sanitation teams on brand standards and safety protocols.
• Manage daily prep tasks and verify PAR sheets and inventory; coordinate orders.
• Validate schedules and support development plans for staff.
• Assist in interviews and onboarding of kitchen team members.
• Plan labor and production schedules based on forecasted sales and reduce waste.
• Ensure compliance with health and safety standards and audits.

Skills

Culinary experience

Supervisory experience

Inventory management

Stamina

Heavy lifting

Food safety awareness

Education

High school diploma or equivalent

Job description

Din Tai Fung North America is seeking a Kitchen Manager I at our Irvine, CA location to oversee Prep and Sanitation, ensuring high standards of food quality and safety. You will partner with the Kitchen Manager II to maintain back-of-house operations aligned with brand expectations and guest experience.

The role requires a strong culinary background with 3+ years in casual or upscale dining and some supervisory experience, plus the ability to manage schedules, inventories, and compliance with