Plant Director

Seattle, WA, USA|Onsite

Job Overview

Compensation

Salary

Range $190,000.00 - $260,000.00

Benefits

competitive pay

Health Insurance

Dental Insurance

Vision Insurance

Life insurance

Health savings account

Commuter Spending Accounts

401(k) plan with Company Match

Employee assistance program

Employee meal discounts

Paid Time Off

Paid sick leave

Quarterly wellness days

bonus eligible

opportunities for growth

Job Description

Din Tai Fung (DTF) is a globally recognized, family-owned restaurant brand that has been proudly serving authentic, high-quality cuisine since its founding in 1972. Renowned internationally for its signature Xiao Long Bao, Din Tai Fung operates more than 170 locations across 13 countries, including 20 locations in North America. DTF is a Michelin-recognized establishment that has earned admiration for its unwavering commitment to quality, consistency, and an exceptional dining experience marked by warm and gracious hospitality. Each Din Tai Fung location is designed to offer an elevated yet inviting cultural experience that delights guests for any occasion, whether casual or celebratory.

The role of Plant Director at Din Tai Fung’s Central Kitchen in Seattle, WA represents a critical leadership position focused on overseeing the operations of the company’s primary food processing hub. This is an onsite, full-time position with an annual salary range of $190,000 to $260,000 plus an incentive bonus targeted at 25% of the base salary, contingent on company performance and plan terms. The Plant Director will be an integral member of the broader leadership team, responsible not only for operational excellence but also for driving strategic growth and innovation within the Central Kitchen.

In this senior leadership role, you will be accountable for setting a 12 to 18 month operational roadmap aligning capacity planning with business growth projections, new market entries, and menu evolution. Responsibilities include long-term facility planning, technology integration, equipment lifecycle management, and optimizing physical space for scalability and efficiency. You will spearhead enterprise talent strategies focusing on workforce development, succession planning, and fostering an organizational culture that reflects Din Tai Fung’s core values from recruitment through retention. Your commitment to innovation will be demonstrated by establishing formal systems for piloting and scaling new production methods, equipment, and workflows that enhance quality consistency while reducing waste.

Financial stewardship is a vital aspect of this role, requiring ownership of multi-year budgeting, P&L forecasting, and capital expenditure planning. You will provide regular financial insights to the Executive Team, translating operational data into actionable strategies to strengthen the business. The Plant Director also serves as an essential bridge between production and other enterprise functions such as culinary innovation, supply chain, and food safety and quality assurance (FSQA), ensuring seamless integration of central kitchen strategies within the broader company framework.

Furthermore, you will establish a forward-looking compliance and safety framework that remains ahead of regulatory changes and industry best practices, institutionalizing a safety-first mindset through policy design, ongoing training, and rigorous audit systems. By doing so, you ensure that human safety and food quality remain uncompromised in all practices.

This role requires a dynamic and experienced leader, passionate about operational excellence, innovation, and people development, eager to contribute to Din Tai Fung’s continued growth and legacy of culinary distinction.

Job Requirements

Bachelor degree or equivalent experience
10+ years related experience
Manager’s Food Handler’s Card
Flexible work schedule including weekends and holidays
Managers required to work minimum 5 days per week and 10 hours per day
Ability to efficiently operate Microsoft Office Suite and Email
Positive and professional attitude
Strong communication skills
Ability to work cohesively with all management levels and departments
Basic cooking skills
Ability to stand for long periods
Ability to perform job functions with minimal supervision
Attention to detail and speed
Fluent in Spanish preferred
Frequently exposed to wet, humid, hot, cold environments
Regular standing, walking, bending, lifting up to 50 lbs and pushing carts up to 100 lbs
Vision requirements including close, distance, peripheral, depth perception
Must use PPE and follow safety protocols

Job Qualifications

Bachelor degree or equivalent experience
10+ years related experience
Experience in strategic planning and operational leadership
Strong financial acumen with budgeting and forecasting skills
Proven ability to lead large teams and develop workforce talent
Knowledge of food safety regulations and compliance
Excellent communication and interpersonal skills

Job Duties

Architect a 12 to 18 month operational roadmap aligning Central Kitchen capacity with growth projections
Lead long-term facility planning including equipment lifecycle forecasting and technology integration
Develop and execute workforce strategy with succession planning and leadership pipeline development
Embed company values into employee lifecycle from recruitment to retention
Establish systems for evaluating, piloting, and scaling new production methods and technologies
Own multi-year financial planning including budgeting, P&L forecasting, and capital expenditure
Act as liaison between production and enterprise ensuring strategic alignment
Develop and maintain compliance and safety frameworks anticipating regulatory changes
Institutionalize safety-first culture through training and audits