SoCal Executive Kitchen Manager

South Gate, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $116,800.00 - $146,000.00

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

Paid Time Off

Paid sick leave

Quarterly wellness days

Car allowance

bonus eligible

Employee meal discounts

discounts

Job Description

Din Tai Fung North America is a renowned restaurant group specializing in authentic Taiwanese cuisine, well-known for its dedication to quality, consistency, and exceptional dining experiences. With locations across North America, the company prides itself on bringing traditional flavors to a broad audience while maintaining high standards in food preparation and customer service. Recognized for its commitment to excellence in both culinary and operational fields, Din Tai Fung North America emphasizes inclusivity, diversity, and career growth opportunities for its employees. The company focuses on maintaining an inclusive work environment, respecting diversity, and ensuring equal employment opportunities for all team members regardless of race, gender, or background. Employment at Din Tai Fung North America includes competitive compensation packages, comprehensive benefits, and opportunities for professional advancement within the vibrant and growing hospitality industry.

The role of Executive Kitchen Manager at Din Tai Fung North America based in Los Angeles, CA, offers an annual base salary range of $116,800 to $146,000, plus eligibility for an annual incentive plan tied to individual and company performance. This leadership position is pivotal in co-managing the restaurant alongside the General Manager, with full ownership of back-of-house kitchen operations. The Executive Kitchen Manager is entrusted with overseeing kitchen staff, assuring superior food quality, managing inventory and costs effectively, and upholding food safety and cleanliness standards. This role demands a seasoned professional who thrives on fostering team development, driving financial results, and optimizing operational efficiency. The incumbent will play a critical role in cultivating the restaurant's culture and success, acting as a key driver of performance and accountability for their team.

Responsibilities encompass managing all kitchen operations to maintain product consistency and compliance with health and safety standards, developing staff through hiring and coaching, and aligning team objectives with the company’s broader mission. Financial acumen is essential, as budget oversight, profitability tracking, and cost control are integral components. The Executive Kitchen Manager also ensures proper staffing, develops work schedules, manages vendor relationships, and maintains inventory control to support operational goals. This position is designed for an individual with extensive experience in high-volume full-service restaurants, strong leadership capabilities, and a passion for culinary excellence. The company supports its employees with a comprehensive benefits package including medical, dental, and vision insurance, paid time off, wellness initiatives, and growth opportunities, all fostering a supportive and rewarding work environment.

Job Requirements

3+ years of kitchen management experience in a high-volume, full-service restaurant
strong knowledge of food safety standards and kitchen operations including inventory and cost control
proven leadership skills with experience hiring, training, and developing back-of-house teams
ability to manage budgets and interpret financial statements such as food cost, labor cost, and profit and loss
effective communication and organizational skills with the ability to collaborate cross-functionally

Job Qualifications

culinary degree
proficiency with scheduling and inventory software
experience hiring, training, and developing back-of-house teams
strong knowledge of food safety standards and kitchen operations including inventory and cost control
ability to manage budgets and interpret financial statements
effective communication and organizational skills

Job Duties

oversees all aspects of kitchen operations to ensure efficiency, quality control, and food safety compliance
responsible for maintaining brand standards and smooth day-to-day execution
ensures a clean, safe, and compliant restaurant environment by monitoring health, safety, and environmental standards and addressing noncompliance
leads by example, fostering a positive work ethic and professional environment
builds team capability through hiring, training, coaching, and motivating staff to align with company goals
sets clear performance objectives for team members and holds them accountable through consistent evaluation and corrective action when needed
communicates business strategies and goals clearly to staff aligning them with the broader company mission
manages departmental budgets, understands financial reports, monitors profitability, and ensures compliance with accounting procedures and budget goals
drives kitchen-related initiatives to boost sales and improve profitability
develops and maintains work schedules to meet business needs and labor budgets
ensures proper staffing levels by hiring qualified team members and creating a strong leadership bench
oversees inventory control, ensures timely and accurate ordering, and maintains strong vendor relationships to support operational efficiency and product quality