Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $88,500.00 - $110,600.00
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 meal discounts
Paid Time Off
Paid sick leave
Quarterly wellness days
opportunities for growth
Job Description
Din Tai Fung (DTF) is a globally renowned restaurant brand celebrated for its mastery in crafting Xiao Long Bao, a delicate and flavorful steamed dumpling that has become a signature specialty. Established in 1972, this Michelin-recognized family-owned restaurant has grown to operate over 165 locations across 13 countries, reflecting its unwavering dedication to culinary excellence, exceptional service, and inviting ambiance. The brand's emphasis on quality, consistency, and warm hospitality has earned it a prominent place in the global culinary scene, with 16 locations currently operating in the United States, including its prestigious presence at South Coast Plaza in Costa Mesa,... Show More
Job Requirements
- High school diploma or equivalent
- 5+ years culinary experience in casual or upscale casual dining
- 1+ years of culinary lead or supervisory experience preferred
- ability to stand for long periods of time
- ability to lift 20+ lbs
- comfortable with being exposed to hot and cold temperatures
- age 18 or older
- legal authorization to work in the United States
Job Qualifications
- High school diploma or equivalent
- 5+ years culinary experience in casual or upscale casual dining
- 1+ years of culinary lead or supervisory experience preferred
- strong culinary technique and knowledge of food safety standards
- excellent communication and team leadership skills
- ability to coach and develop kitchen staff
- experience with inventory management and operational systems
- ability to work effectively in a fast-paced environment
- commitment to maintaining high standards of food quality and service
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
- collaborate closely with the Assistant Kitchen Manager to ensure all BOH communication is consistent and clear
- 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 including Wok, Noodle, and Expo cooks
- assist in onboarding and training of new kitchen team members with focus on culinary execution and operational excellence
- partner with the Assistant Executive Kitchen Manager on staffing needs, station coverage planning, and preparation for upcoming volume
- assist in implementing cost of goods sold (COGS) initiatives and monitor key performance indicators 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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