Kitchen Manager II: Lead Wok & Noodle Teams

Din Tai Fung North America; Seattle (WA); On-site; USD 92,000 - 115,000; Full time

Benefits offered by this job

Competitive Pay & Benefits

Employer Contribution for medical

Dental, Vision, 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)

Paid Sick Leave (PSL)

Quarterly Wellness Days

Opportunities for growth

Job summary

Din Tai Fung North America is seeking a Kitchen Manager II in Seattle, WA to lead Wok, Noodle and Expo lines and drive operational excellence. You will mentor cooks, manage inventory, and uphold exacting food quality standards to deliver an exceptional guest experience.

With 5+ years of culinary experience and at least 1 year in a lead role, you will collaborate with the AM to optimize staffing, COGS, and throughput while promoting safety and career growth.

Qualifications

• 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.
• Lift 20+ lbs and work in hot/cold environments.

Responsibilities

• Lead line cooks on Wok, Noodle and Expo stations to ensure quality and efficiency.
• Coach team on standards, techniques, timing, and safety; maintain clear BOH communication.
• Oversee daily kitchen tasks, inventory, par levels, and waste reduction.
• Participate in interviews and onboard new kitchen staff; support training.
• Collaborate with AEKM on staffing, volume prep, and COGS initiatives.
• Track certifications and uphold culinary technique and safety.

Skills

Team leadership

Culinary expertise

Kitchen operations

Training & coaching

Education

High school diploma or equivalent

Job description

Din Tai Fung North America is seeking a Kitchen Manager II in Seattle, WA to lead Wok, Noodle and Expo lines and drive operational excellence. You will mentor cooks, manage inventory, and uphold exacting food quality standards to deliver an exceptional guest experience.

With 5+ years of culinary experience and at least 1 year in a lead role, you will collaborate with the AM to optimize staffing, COGS, and throughput while promoting safety and career growth.