Executive Kitchen Manager

Din Tai Fung • Bellevue, WA, US

1 day ago

Job type

Full-time

Job description

Executive Kitchen Manager

Din Tai Fung (DTF), a globally acclaimed culinary icon renowned for the art of Xiao Long Bao, is on a mission to create first-class dining experiences through its unwavering commitment to excellence in food, service, and ambiance. Founded in 1972, the Michelin-recognized restaurant brand continues to be family-owned and passed down through generations, with more than 165 locations in 13 countries worldwide. Since its founding, Din Tai Fung has become synonymous with quality and consistency and known for its warm hospitality and delicacies with authentic flavors. Din Tai Fung has 16 U.S. locations to-date, offering an upscale yet inviting cultural dining experience for everyone, for any occasion.

LOCATION : 10455 NE 8th ST STE 20 Bellevue, WA 98004 (Lincoln Square)

SALARY RANGE FOR EXECUTIVE KITCHEN MANAGER : $120,000.00 - $145,000.00 annual base salary, plus eligibility for the annual incentive plan based on individual and company performance.

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 AND PERKS :

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
Paid Time Off (PTO) to support work-life balance (accrued based on length of service)
Paid Sick Leave (PSL) to care for your health or loved ones
Quarterly Wellness Days - extra time off to recharge every season
Car Allowance
Bonus Eligible
Opportunities for growth; we love promoting within!

JOB PURPOSE :

The Executive Kitchen Manager is the co-leader of the restaurant, working in partnership with the General Manager to ensure overall success. They take full ownership of back-of-house operations, leading kitchen staff, managing inventory, controlling costs, and maintaining high standards for food quality, safety, and cleanliness. With a strong focus on team development, financial performance, and operational efficiency, they play a critical role in driving the restaurant's culture and success.

JOB RESPONSIBILITIES :

Operations Management- Oversees all aspects of kitchen operations to ensure efficiency, quality control, and food safety compliance. Responsible for maintaining brand standards and smooth day-to-day execution. Ensures a clean, safe, and compliant restaurant environment by monitoring HSE standards and addressing noncompliance with internal and external regulations.

Leadership & Team Development- Leads by example, fostering a positive work ethic and professional environment. Builds team capability through hiring, training, coaching, and motivating staff to align with company goals.

Performance & Accountability- Sets clear performance objectives for team members and holds them accountable through consistent evaluation and corrective action when needed. Communicates business strategies and goals clearly to staff, aligning them with the broader company mission. Maintains transparency with upper management through reporting and participation in meetings.

Financial Management- Manages departmental budgets, understands financial reports, monitors profitability, and ensures compliance with accounting procedures and budget goals. Drives kitchen-related initiatives to boost sales and improve profitability, including setting production goals and managing control systems.

Scheduling & Staffing- Develops and maintains work schedules to meet business needs and labor budgets. Ensures proper staffing levels by hiring qualified team members and creating a strong leadership bench.

Inventory & Vendor Management- Oversees inventory control, ensures timely and accurate ordering, and maintains strong vendor relationships to support operational efficiency and product quality.

JOB REQUIREMENTS FOR EXECUTIVE KITCHEN MANAGER :

3+ years of kitchen management experience in a high-volume, full-service restaurant.

Strong knowledge of food safety standards and kitchen operations, including inventory and cost control.

Proven leadership skills with experience hiring, training, and developing back-of-house teams.

Ability to manage budgets and interpret financial statements (e.g., food cost, labor cost, P&L).

Effective communication and organizational skills, with the ability to collaborate cross-functionally.

PREFERRED QUALIFICATIONS :

Culinary degree

Proficiency with scheduling and inventory software

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.

Applicant must be 18 years of age or older and able to provide documentation to work in the United States legally

Equal Opportunity Employer : Din Tai Fung North America is an Equal Employment Opportunity Employer. We are committed to creating an inclusive environment and welcome all qualified applicants, regardless of race, color, religion, sex, gender identity, sexual orientation, national origin, age, disability, or any other protected status, in accordance with applicable federal, state / provincial, and local laws.

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Kitchen Manager • Bellevue, WA, US