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 with Company Match
Employee assistance program
discounts
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, famous for its masterful preparation of Xiao Long Bao. Established in 1972, this family-owned and operated restaurant brand has built a legacy that spans multiple generations, earning Michelin recognition along the way. With more than 165 locations across 13 countries, Din Tai Fung is celebrated for its unwavering dedication to delivering first-class dining experiences that combine excellence in food quality, service, and ambiance. The restaurant’s reputation is synonymous with authentic flavors, meticulous consistency, and warm hospitality, making it a cherished destination for diners seeking an upscale yet inviting cultural dining... 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
- Applicant must be 18 years of age or older and able to provide documentation to work in the United States legally
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 leadership and team coaching skills
- Proficient knowledge of culinary techniques and kitchen operations
- Ability to manage inventory and implement cost control measures
- Excellent communication and organizational skills
- Ability to train and develop kitchen staff
- Commitment to maintaining food quality and safety standards
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
- Assist in onboarding and training new kitchen team members, focusing on culinary execution and operational excellence
- Partner with the Assistant Executive Kitchen Manager 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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