Executive Kitchen Manager

Bellevue, WA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $120,000.00 - $145,000.00

Work Schedule

Standard Hours

Benefits

competitive pay

employer contribution for medical insurance

Dental Insurance

Vision Insurance

Life insurance

Health savings account

Commuter Spending Accounts

401(k) Plan

Employee assistance program

Employee meal discounts

Paid Time Off

Paid sick leave

Quarterly wellness days

Car allowance

bonus eligible

opportunities for growth

Job Description

Din Tai Fung (DTF) is a globally celebrated, family-owned restaurant brand founded in 1972, renowned internationally for its iconic Xiao Long Bao. Starting as a small family business, Din Tai Fung has expanded into a prominent and respected restaurant brand with over 165 locations in 13 countries. The brand is synonymous with extraordinary quality, precision, and hospitality, making it one of the most recognized culinary names around the world. Their commitment to excellence has allowed them to carve a unique niche in the competitive food and dining industry, emphasizing an exceptional guest experience, meticulous food craftsmanship, and a warm, inviting atmosphere.

The Bellevue, Washington location marks an exciting milestone in Din Tai Fung's expansion into the Pacific Northwest, aiming to uphold the company’s reputation at one of the most dynamic and competitive restaurant markets in the United States. This restaurant is characterized by its high-volume operation that demands precision, efficiency, and outstanding leadership. The team at this location is dedicated to delivering the iconic Din Tai Fung experience through an unwavering focus on quality and team collaboration.

As the Executive Kitchen Manager at Din Tai Fung Bellevue, you serve as the co-captain of the restaurant alongside the General Manager. This leadership role is pivotal in orchestrating all back-of-house operations, playing an instrumental role in maintaining the restaurant’s operational excellence. Your responsibilities include guiding and developing the kitchen team, enforcing rigorous standards for quality, safety, and consistency in every dish served. This position demands a strong leadership presence, operational acumen, and a clear focus on fostering a positive, high-performing kitchen culture.

In this role, you will be managing everything from inventory control and cost management to staff coaching and process improvement. You will ensure compliance with health, safety, and environmental standards, while also championing business goals that promote profitability and guest satisfaction. The Executive Kitchen Manager is essential to building a cohesive team that not only meets but exceeds the brand’s high standards during every shift.

This position offers a competitive annual base salary ranging from $120,000 to $145,000, along with eligibility for an annual incentive based on individual and company performance. The salary is influenced by factors including prior experience, expertise, current business needs, and market conditions. The role also provides a comprehensive suite of benefits designed to support employee health, well-being, and work-life balance. This is a fantastic opportunity to join a world-renowned brand at a flagship location, with significant potential for career growth and advancement within the company. The ideal candidate will bring a minimum of three years’ experience managing high-volume kitchen operations and demonstrate strong leadership skills with a passion for culinary excellence and team development.

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
able to provide documentation to work in the United States legally

Job Qualifications

Culinary degree preferred
proficiency with scheduling and inventory software preferred
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
3+ years of kitchen management experience in a high-volume, full-service restaurant

Job Duties

Oversees all kitchen operations to ensure efficiency, food quality, safety compliance, and adherence to brand standards
maintains a clean, safe environment by monitoring health, safety, and environmental standards and addressing regulatory compliance issues
leads by example while building a positive culture through hiring, training, coaching, and motivating team members to support company goals
sets clear expectations, evaluates performance, and addresses issues as needed
communicates business goals to staff and maintains transparency with leadership through reporting and meetings
manages budgets, reviews financial reports, monitors profitability, and ensures compliance with accounting procedures and budget targets
drives kitchen initiatives that increase sales and improve profitability
creates schedules that support business needs and labor budgets while hiring and developing team members to maintain strong staffing and leadership coverage
manages inventory control, ensures accurate ordering, and maintains strong vendor relationships to support efficiency and product quality