Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $92,300.00 - $115,400.00
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 with Company Match
Employee assistance program
discounts through BenefitHub
Employee meal discounts
Paid Time Off
Paid sick leave
Quarterly wellness days
opportunities for growth
Job Description
Din Tai Fung (DTF) is a globally recognized culinary icon celebrated for its mastery in crafting authentic Xiao Long Bao, a delicacy that has captured the hearts of food enthusiasts worldwide. Established in 1972, Din Tai Fung has evolved from a humble family-owned business into a Michelin-recognized restaurant brand with more than 165 locations spanning 13 countries. This extensive presence is a testament to their unwavering commitment to delivering first-class dining experiences through excellence in food quality, service, and ambiance. The brand’s reputation is rooted in its steady dedication to quality and consistency, warm hospitality, and authentic flavors that keep... Show More
Job Requirements
- Applicant must be 18 years of age or older
- able to provide documentation to work in the United States legally
- high school diploma or equivalent
- 5+ years culinary experience in casual or upscale casual dining
- 1+ years of kitchen or culinary leadership experience
- strong hands-on culinary skills
- proven ability in people leadership
- high standards of cleanliness and adherence to health regulations
- ability to lift 20+ lbs and perform physically demanding kitchen tasks
Job Qualifications
- High school diploma or equivalent
- 5+ years culinary experience in casual or upscale casual dining
- 1+ years of kitchen or culinary leadership experience, ideally in high-volume or production environments
- strong hands-on culinary skills, especially in dough work, food prep, and steaming techniques
- proven ability in people leadership including training approaches, coaching, and provide performance feedback to team members
- high standards of cleanliness, organization, and adherence to health regulations
- ability to lift 20+ lbs and perform physically demanding kitchen tasks
Job Duties
- Teach and coach team members on kitchen brand standards, culinary techniques, and service timing expectations
- communicate operational updates, procedural changes, and kitchen initiatives clearly to the Wok, Noodle, and Expo teams
- ensure execution of daily kitchen operational tasks through operations systems such as line checks, station cleanliness, and food quality audits
- validate ordering needs and par levels for Wok and Noodle stations to maintain quality and minimize waste
- maintain readiness for rollouts and operational changes
- validate daily station assignments, ensuring proper staffing across Wok, Noodle, and Expo lines
- coach and document team performance, partnering with the Assistant Executive Kitchen Manager on developmental and corrective actions
- participate in interviews for non-exempt line positions
- assist in the onboarding and training of new kitchen team members focusing on culinary execution and operational excellence
- partner with the AEKM on staffing needs, station coverage planning, and upcoming volume preparation
- assist in implementing cost of goods sold initiatives and monitor KPI performance for line execution and ticket times
- validate team training certifications for Wok, Noodle, and Expo stations
- lead by example with strong culinary technique, speed, and safety knowledge at each key station
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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