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Kitchen Manager Jobs in Federal Way, WA (NOW HIRING)

Din Tai Fung

Sous Chef (Kitchen Manager II)

Seattle, WA · On-site

$92K - $115K/yr

LOCATION: 2621 NE 46th Street, Seattle, WA 98105 (University Village) SALARY RANGE FOR KITCHEN MANAGER II: $92,300 - $115,400 annual base salary The base salary or hourly wage range for this role ...

New

Topgolf

Kitchen Manager

Renton, WA · On-site

$26.50 - $31.50/hr

Prior experience in a kitchen management or supervisory role. * Strong leadership and team management skills. * Excellent knowledge of food safety and sanitation practices. * Ability to work in a ...

Metropolitan Market

Kitchen Manager

Mercer Island, WA · On-site

Minimum two years chef, sous chef, or direct kitchen management experience required; one year supervisory experience of five or more employees in a food service environment preferred. * Must possess ...

Metropolitan Market

Kitchen Manager

Mercer Island, WA · On-site

Minimum two years chef, sous chef, or direct kitchen management experience required; one year supervisory experience of five or more employees in a food service environment preferred. * Must possess ...

Metropolitan Market

Kitchen Manager

Seattle, WA · On-site

Minimum two years chef, sous chef, or direct kitchen management experience required; one year supervisory experience of five or more employees in a food service environment preferred. * Must possess ...

Metropolitan Market

Kitchen Manager

Seattle, WA

Minimum two years chef, sous chef, or direct kitchen management experience required; one year supervisory experience of five or more employees in a food service environment preferred. * Must possess ...

Metropolitan Market

Kitchen Manager

Seattle, WA · On-site

Minimum two years chef, sous chef, or direct kitchen management experience required; one year supervisory experience of five or more employees in a food service environment preferred. * Must possess ...

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All JobsKitchen JobsKitchen Manager JobsKitchen Manager Jobs in Federal Way, WA

Kitchen Manager information

See Federal Way, WA salary details

$25.1K

$57.7K

$83.7K

How much do kitchen manager jobs pay per year?

As of Aug 15, 2026, the average yearly pay for kitchen manager in Federal Way, WA is $57,703.00, according to ZipRecruiter salary data. Most workers in this role earn between $43,500.00 and $69,800.00 per year, depending on experience, location, and employer.

What does a kitchen manager do?

A Kitchen Manager oversees the daily operations of a restaurant kitchen, ensuring food is prepared safely, efficiently, and to the establishment’s standards. They manage kitchen staff, coordinate food orders, maintain inventory, and uphold health and safety regulations. Kitchen Managers also handle scheduling, training, and may assist in menu planning and budgeting. Their role is crucial in maintaining a smooth workflow and high-quality food service.

What does a kitchen manager do?

A kitchen manager oversees the food prep and service in the kitchen of a restaurant or food service area. As a kitchen manager, your responsibilities may include hiring and training new employees, managing food inventory, ordering goods and supplies, budgeting, and menu development. Other duties include answering customers’ questions and concerns, maintaining vendor relationships, and ensuring that food prepared by the kitchen staff is of excellent quality. You also may manage schedules and handle administrative duties, such as filling out reports for the manager, along with monitoring food safety compliance.

What are the key skills and qualifications needed to thrive as a kitchen manager, and why are they important?

To thrive as a Kitchen Manager, you need a solid background in culinary techniques, food safety, inventory management, and team leadership, often supported by experience or a relevant culinary degree. Familiarity with kitchen management software, HACCP certifications, and point-of-sale (POS) systems is typically required. Strong communication, time management, and problem-solving skills help you motivate staff and maintain efficiency under pressure. These skills and qualities ensure smooth kitchen operations, consistent food quality, and compliance with health regulations.

How much do kitchen managers earn?

Kitchen managers typically earn a median annual salary of around $50,000 to $70,000, depending on experience, location, and the size of the establishment. They often oversee staff, manage inventory, and ensure food quality, with some earning additional bonuses or benefits.

What is the difference between Kitchen Manager vs Line Cook?

AspectKitchen ManagerLine Cook
CredentialsFood safety certifications, management experienceBasic culinary training, on-the-job experience
Work EnvironmentSupervisory role overseeing entire kitchen operationsFocused on preparing specific dishes on the line
Employer & Industry UsageRestaurants, hotels, catering servicesRestaurants, cafes, fast food outlets
Common Search & ComparisonOften compared for leadership and management dutiesCompared for culinary skills and execution

The main difference between a Kitchen Manager and a Line Cook is that the Kitchen Manager oversees the entire kitchen operation, including staff management, inventory, and safety, while the Line Cook focuses on preparing specific dishes during service. Kitchen Managers require management experience and certifications, whereas Line Cooks primarily need culinary skills and experience. Both roles are essential in restaurant settings but serve different functions within the kitchen hierarchy.

What are some common challenges kitchen managers face when leading a team, and how can they effectively address them?

Kitchen Managers often encounter challenges such as maintaining consistent food quality, managing diverse personalities within the kitchen staff, and handling high-pressure situations during peak service times. Effective communication, clear delegation of tasks, and setting clear expectations are key strategies to address these issues. Additionally, fostering a collaborative team environment and providing ongoing training can help reduce turnover and create a more efficient kitchen operation.
More about Kitchen Manager jobs

What are the most commonly searched types of Kitchen jobs in Federal Way, WA?

The most popular types of Kitchen jobs in Federal Way, WA are:

What are popular job titles related to Kitchen Manager jobs in Federal Way, WA?

For Kitchen Manager jobs in Federal Way, WA, the most frequently searched job titles are:

What job categories do people searching Kitchen Manager jobs in Federal Way, WA look for?

The top searched job categories for Kitchen Manager jobs in Federal Way, WA are:

What cities near Federal Way, WA are hiring for Kitchen Manager jobs?

Cities near Federal Way, WA with the most Kitchen Manager job openings:

Kitchen Manager jobs near you
Infographic showing various Kitchen Manager job openings in Federal Way, WA as of August 2026, with employment types broken down into 89% Full Time, 10% Part Time, and 1% Contract. Highlights an 84% Physical, 4% Hybrid, and 12% Remote job distribution, with an average salary of $57,703 per year, or $27.7 per hour.

Sous Chef (Kitchen Manager II)

Din Tai Fung

Seattle, WA • On-site

$92K - $115K/yr

Full-time

Medical, Dental, Vision, Life, Retirement, PTO

Posted 3 days ago

New

Din Tai Fung Restaurant rating

7.6

Company rating: 7.6 out of 10

Based on 41 frontline employees who took The Breakroom Quiz

1st of 88 rated restaurants

Job description

LOCATION: 2621 NE 46th Street, Seattle, WA 98105 (University Village)
SALARY RANGE FOR KITCHEN MANAGER II: $92,300 - $115,400 annual base salary
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
  • Opportunities for growth; we love promoting within!

JOB PURPOSE:
The Kitchen Manager II (KM) is responsible for overseeing execution and operational excellence on the Wok, Noodle, and Expo lines. They are accountable for food quality, team development, inventory management, and ensuring all kitchen standards are met. The KM leads the line cook teams and works closely with the Kitchen Manager I to deliver an exceptional guest experience and support broader kitchen operations.
JOB RESPONSIBILITIES:
  • 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 (line checks, station cleanliness, 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 (AEKM) on developmental and corrective actions.
  • Participate in interviews for non-exempt line positions (Wok, Noodle, Expo cooks). Assist in the onboarding and training of new kitchen team members, focusing on culinary execution and operational excellence.
  • Partner with the AEKM on staffing needs, station coverage planning, and upcoming volume preparation. Assist in implementing COGS (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 REQUIREMENTS FOR KITCHEN MANAGER II:
  • 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.

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.

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