KITCHEN MANAGER I

Din Tai Fung North America is a renowned restaurant operator specializing in Taiwanese cuisine, famous for its delicious xiao long bao (soup dumplings) and exceptional dining experience. Operating in the upscale casual dining sector, Din Tai Fung blends traditional culinary techniques with modern standards of food safety and hospitality. Located at 1164 Galleria Way, Glendale, CA, within the bustling Glendale Galleria, the restaurant is a popular destination for food enthusiasts and families alike seeking high-quality, freshly prepared Asian dishes. Din Tai Fung is committed to fostering an inclusive and supportive work environment, dedicated to career development and operational excellence across its team. This hospitality group is an Equal Employment Opportunity Employer, valuing diversity and inclusion across all levels of the organization. Din Tai Fung North America participates in E-Verify to ensure all employees are legally authorized to work in the United States.

The Kitchen Manager I role is a pivotal position responsible for overseeing the daily operations of the prep and sanitation teams within the kitchen, maintaining superior standards of food quality, safety, and cleanliness. This position offers a competitive annual base salary range of $76,200 to $93,200, with variations according to experience, expertise, and current business needs, excluding potential bonuses and additional benefits. Reporting collaboratively with the Kitchen Manager II, the Kitchen Manager I ensures that all back-of-house activities align with brand standards and exceed guest expectations.

Key responsibilities include coaching and mentoring prep and sanitation staff, managing daily production according to precise PAR (Periodic Automatic Replenishment) sheets, coordinating inventory and supply orders, and enforcing compliance with EcoSure and health department protocols. The role demands strong leadership in scheduling, performance evaluation, and development planning to support team growth and operational efficiency. This position also actively participates in recruitment, onboarding, and training efforts to maintain a skilled culinary workforce. The Kitchen Manager I supports cost control initiatives through careful monitoring of prep yield, waste reduction, and portion control.

A critical part of the role involves ensuring kitchen cleanliness, equipment maintenance, and adherence to food safety standards, helping to create a safe and welcoming environment for both staff and patrons. This hands-on leadership position requires the ability to work in varying temperature conditions, physically stand for long periods, and lift over 20 pounds comfortably. Candidates must be at least 18 years old and authorized to work legally in the U.S. with a high school diploma or equivalent and a solid background in culinary operations, ideally with supervisory experience in casual or upscale casual dining settings. Din Tai Fung North America offers a comprehensive benefits package including medical, dental, and vision coverage, 401(k) plans with company match, paid time off, wellness days, employee discounts, and opportunities for career advancement within the company.