Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $120,000.00 - $145,000.00
Work Schedule
Standard Hours
Benefits
competitive pay
Medical insurance
Dental Insurance
Vision Insurance
Life insurance
Health savings account
Commuter Spending Accounts
401(k) Plan
Employee assistance program
Employee Discounts
Paid Time Off
Paid sick leave
bonus eligible
Car allowance
Job Description
Din Tai Fung (DTF) is a globally acclaimed culinary icon renowned for the art of Xiao Long Bao, a traditional Chinese soup dumpling that has captivated food enthusiasts worldwide. Established in 1972, Din Tai Fung has grown from a single shop into an international restaurant brand recognized for its exceptional quality, consistency, and warm hospitality. With more than 165 locations spread across 13 countries, the company continues to uphold its reputation as a family-owned business passed down through generations. Each restaurant offers an upscale yet inviting cultural dining experience, making it the go-to destination for authentic Taiwanese cuisine and memorable... Show More
Job Requirements
- 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
- Applicant must be 18 years of age or older and able to provide documentation to work in the United States legally
Job Qualifications
- Culinary degree
- Proficiency with scheduling and inventory software
Job Duties
- 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 health, safety, and environmental standards and addressing noncompliance
- Leads by example, fostering a positive work ethic and professional environment
- Builds team capability through hiring, training, coaching, and motivating staff
- Sets clear performance objectives for team members and holds them accountable through consistent evaluation and corrective action
- 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
- 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
- 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
- Oversees inventory control, ensures timely and accurate ordering, and maintains strong vendor relationships to support operational efficiency and product quality
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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