Executive Kitchen Manager Jobs (NOW HIRING)

As Executive Kitchen Manager, you're the co-captain of the restaurant, partnering closely with the General Manager to keep everything running at the top of its game. You lead all back-of-house operations, guiding and developing the kitchen team while ensuring every dish meets our high standards for quality, safety, and consistency. From managing inventory and controlling costs to coaching team members and improving kitchen operations, you play a critical role in building a strong team and a well-run kitchen. With a sharp focus on leadership, operational excellence, and team development, you help shape the culture of the restaurant and drive success every single shift.

WHY DIN TAI FUN?

Din Tai Fung (DTF) is a globally celebrated, family-owned restaurant brand founded in 1972 and internationally renowned for its iconic Xiao Long Bao. What started as a small family business has grown into one of the most recognized restaurant brands in the world, with more than 165 locations across 13 countries and a reputation for extraordinary quality, precision, and hospitality.

Our Bellevue location represents an exciting chapter in our PNW journey, bringing the DTF experience to one of the most dynamic and competitive restaurant markets in the world. This restaurant operates at a high level of volume and precision, where strong leadership, operational excellence, and teamwork are essential to delivering the exceptional guest experience we're known for globally.

LOCATION: 10455 NE 8th ST STE 20 Bellevue, WA 98004 (Lincoln Square)

SALARY RANGE FOR EXECUTIVE KITCHEN MANAGER: $120,000.00 - $145,000.00 annual base salary, plus eligibility for the annual incentive plan based on individual and company performance.

 The base salary or hourly wage range for this role will vary based on multiple factors, including but not limited to prior experience, relevant expertise, current business needs, and market factors. Range is not inclusive of potential bonus or benefits. Your recruiter can share more information about the salary range and other factors during the hiring process.

BENEFITS AND PERKS:

• Competitive Pay & Benefits
• Employer Contribution for individuals and eligible dependents' medical insurance
• Dental, Vision, and Life Insurance 
• Health Savings Account (HSA)
• Commuter Spending Accounts
• 401(k) Plan with company match 
• Employee Assistance Program
• Discounts through BenefitHub
• Employee Meal Discounts 
• Paid Time Off (PTO) to support work-life balance (accrued based on length of service)
• Paid Sick Leave (PSL) to care for your health or loved ones
• Quarterly Wellness Days - extra time off to recharge every season
• Car Allowance 
• Bonus Eligible 
• Opportunities for growth; we love promoting within!

JOB RESPONSIBILITIES:

• Oversees all kitchen operations to ensure efficiency, food quality, safety compliance, and adherence to brand standards. Maintains a clean, safe environment by monitoring HSE standards and addressing regulatory compliance issues.
• Leads by example while building a positive culture through hiring, training, coaching, and motivating team members to support company goals.
• Sets clear expectations, evaluates performance, and addresses issues when needed. Communicates business goals to staff and maintains transparency with leadership through reporting and meetings.
• Manages budgets, reviews financial reports, monitors profitability, and ensures compliance with accounting procedures and budget targets. Drives kitchen initiatives that increase sales and improve profitability.
• Drives kitchen-related initiatives to boost sales and improve profitability, including setting production goals and managing control systems.
• Creates schedules that support business needs and labor budgets while hiring and developing team members to maintain strong staffing and leadership coverage.
• Manages inventory control, ensures accurate ordering, and maintains strong vendor relationships to support efficiency and product quality.

JOB REQUIREMENTS FOR EXECUTIVE KITCHEN MANAGER:

• 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 (e.g., food cost, labor cost, P&L).
• Effective communication and organizational skills, with the ability to collaborate cross-functionally.

PREFERRED QUALIFICATIONS:

• Culinary degree 
• Proficiency with scheduling and inventory software

NOTE: This job description in no way states or implies that these are the only duties to be performed by the employee occupying the position. Employees will be required to perform any other job-related duties assigned by their supervisor.

Applicant must be 18 years of age or older and able to provide documentation to work in the United States legally

Equal Opportunity Employer:
Din Tai Fung North America is an Equal Employment Opportunity Employer. We are committed to creating an inclusive environment and welcome all qualified applicants, regardless of race, color, religion, sex, gender identity, sexual orientation, national origin, age, disability, or any other protected status, in accordance with applicable federal, state/provincial, and local laws.
U.S. Employment Eligibility:
In the United States, Din Tai Fung North America participates in E-Verify to confirm work authorization for all new hires. To learn more, please visit: https://www.e-verify.gov/employees.