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 employer contribution
Dental Insurance
Vision Insurance
Life insurance
Health savings account
Commuter Spending Accounts
401(k) with Company Match
Employee assistance program
Employee Discounts
Paid Time Off
Paid sick leave
Quarterly wellness days
Car allowance
bonus eligibility
opportunities for growth
Job Description
Din Tai Fung (DTF) is a globally acclaimed culinary icon renowned for its mastery in the art of Xiao Long Bao, a signature delicacy that has captivated food enthusiasts worldwide. Established in 1972, this Michelin-recognized restaurant brand has grown into an international sensation, boasting over 165 locations across 13 countries. Despite its vast expansion, Din Tai Fung remains a family-owned enterprise handed down through generations, preserving the core values of quality, consistency, and warm hospitality that have become synonymous with the brand.
In the United States alone, Din Tai Fung operates 16 upscale locations, including its Bellevue, WA Lincoln ... Show More
In the United States alone, Din Tai Fung operates 16 upscale locations, including its Bellevue, WA Lincoln ... 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 such as food cost, labor cost, and profit and loss
- 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
- Proven leadership skills with experience hiring, training, and developing back-of-house teams
- Strong knowledge of food safety standards and kitchen operations including inventory and cost control
- Ability to manage budgets and interpret financial statements such as food cost, labor cost, and profit and loss
- Effective communication and organizational skills with the ability to collaborate cross-functionally
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 HSE standards and addressing noncompliance with internal and external regulations
- 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
- 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
- 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
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Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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