Sous Chef (Kitchen Manager I)

Din Tai Fung North America is a renowned restaurant company known for its dedication to high-quality culinary experiences and exceptional service. With locations across major cities, including Portland, Oregon, where this position is based, the company has established itself as a leader in casual and upscale casual dining by consistently delivering authentic and meticulously prepared dishes that delight its guests. Din Tai Fung North America prides itself on fostering a collaborative and inclusive work environment where all team members are valued and empowered to grow. The company offers competitive salaries, comprehensive benefits, and opportunities for career advancement, making it a sought-after employer in the hospitality industry.

The Kitchen Manager I role based in Portland, Oregon, at the address 700 SW 5th Ave Suite 1040 (Pioneer Place), is a full-time position offering an annual base salary ranging from $66,600 to $81,600. The salary varies based on prior experience, expertise, current business needs, and market considerations, with additional bonuses and benefits available. As a Kitchen Manager I, the individual will play a critical role in managing the Prep and Sanitation operations within the kitchen. This position requires overseeing food production quality, ensuring adherence to food safety standards, and maintaining kitchen cleanliness and operational efficiency.

The Kitchen Manager I collaborates closely with the Kitchen Manager II to guarantee that back-of-house operations align with Din Tai Fung's brand standards and guest expectations. The role involves daily communication with prep and sanitation teams to coordinate production priorities and transitions between shifts. The successful candidate will manage inventory levels for prep ingredients and sanitation supplies, ensuring compliance with EcoSure and health department protocols. Additionally, this position involves developing team members through coaching, performance documentation, and assisting in the hiring and onboarding of new staff.

This leadership role demands a proactive approach to food safety standards, labor planning, cost of goods sold (COGS) initiatives, and the overall functionality of kitchen equipment. Candidates should be committed to maintaining a clean and safe kitchen environment while promoting a positive workplace culture. The firm emphasizes work-life balance by offering paid time off, sick leave, and wellness days, supporting the well-being of its employees. Din Tai Fung is also dedicated to equal employment opportunity, embracing diversity in all forms and complying fully with legal employment requirements including E-Verify participation for new hires in the United States.