Senior Kitchen Leader — Drive Operations & Profitability

Din Tai Fung North America; Seattle (WA); Sur place; USD 113 000 - 142 000; Plein temps

Avantages offerts par ce poste

Competitive Pay

Medical insurance

Dental & Vision

Life Insurance

HSA

Commuter benefits

401(k) match

Employee Assistance

Meal discounts

PTO

Sick leave

Wellness days

Car allowance

Bonus eligible

Growth opportunities

Résumé du poste

Din Tai Fung North America is seeking an Executive Kitchen Manager to join the leadership team. You will partner with the General Manager to own back-of-house operations, supervise kitchen staff, manage inventory, control costs, and uphold food safety and cleanliness standards.

The role emphasizes team development, financial performance, and operational efficiency to drive the restaurant’s culture and success.

Qualifications

• 3+ years of kitchen management in a high-volume restaurant.
• Strong knowledge of food safety standards and cost control.
• Proven leadership in hiring, training, and developing back-of-house teams.
• Ability to manage budgets and interpret financial statements (e.g., P&L).
• Effective communication and organizational skills, with the ability to collaborate cross-functionally.

Responsabilités

• Oversees kitchen operations to ensure efficiency, quality control and food safety compliance.
• Leads and develops back-of-house staff through hiring, training, coaching and motivation.
• Sets performance objectives and evaluates staff, aligning with company goals.
• Manages departmental budgets, monitors profitability, and drives production goals.
• Develops and maintains work schedules to meet business needs and labor budgets.
• Oversees inventory control and maintains vendor relationships.

Connaissances

Kitchen management

Food safety

Leadership

Budget management

Communication

Formation

Culinary degree

Outils

Scheduling software

Inventory software

Description du poste

Din Tai Fung North America is seeking an Executive Kitchen Manager to join the leadership team. You will partner with the General Manager to own back-of-house operations, supervise kitchen staff, manage inventory, control costs, and uphold food safety and cleanliness standards.

The role emphasizes team development, financial performance, and operational efficiency to drive the restaurant’s culture and success.