Kitchen Manager II

Din Tai Fung USA; Costa Mesa (CA); On-site; USD 88,000 - 111,000; Full time

Job summary

A well-known restaurant group is seeking a Kitchen Manager II for its Costa Mesa location. This role involves overseeing kitchen operations, team development, and ensuring food quality. Ideal candidates should have significant culinary experience and a passion for coaching team members to deliver an exceptional dining experience.

Benefits

Competitive Pay & Benefits

Medical, Dental, and Vision Insurance

401(k) Plan with company match

Employee Meal Discounts

Qualifications

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

Responsibilities

• Oversee execution and operational excellence on the Wok, Noodle, and Expo lines.
• Teach and coach team members on kitchen standards and culinary techniques.
• Participate in interviews and onboarding of new kitchen staff.

Skills

Culinary experience

Team development

Inventory management

Education

High school diploma or equivalent

Job description

DIN TAI FUNG RESTAURANTS

LOCATION: 3333 Bristol Street Space 2071, Costa Mesa, CA 92626 (South Coast Plaza)

SALARY RANGE FOR KITCHEN MANAGER II: $88,600.00 - $110,600.00 Annual 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 FOR KITCHEN MANAGER II:

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

Opportunities for growth; we love promoting within!

JOB PURPOSE:

The Kitchen Manager II (KM) 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 KM leads the line cook teams and works closely with the Kitchen Manager I 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 FOR KITCHEN MANAGER II:

High school diploma or equivalent

5+ years of 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.

Din Tai Fung is an E-Verify and Equal Opportunity Employer and complies with the Fair Chance Initiative.

Din Tai Fung is an Equal Employment Opportunity Employer – M/F/D/V. We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law.

As part of our hiring process, Din Tai Fung uses E-Verify to confirm employment eligibility for all newly hired employees. E-Verify is an internet-based system that allows employers to compare information from an employee's Form I-9 to the U.S. Department of Homeland Security and Social Security Administration records. This verification confirms an employee’s eligibility to work in the United States. Din Tai Fung complies fully with all Equal Employment Opportunity laws, ensuring no discrimination based on national origin or citizenship status. Din Tai Fung is committed to employing only individuals who are authorized to work in the United States and who comply with applicable immigration and employment law. As a condition of employment, every individual must provide satisfactory evidence of their identity and legal authority to work in the United States. If the employee cannot verify their right to work in the United States within the time permitted by laws, the Company will be required to terminate their employment immediately. To learn more about E-Verify, please visit: https://www.e-verify.gov/employees.

Applicant must be 18 years of age or older.