Executive Chef (New York or Boston)

Din Tai Fung North America•Boston, MA

3d•$185,000 - $220,000

About The Position

The Executive Chef is the co-leader of the restaurant, partnering with the General Manager to ensure overall success. The role takes ownership of back-of-house operations, including leading kitchen staff, managing inventory, controlling costs, and maintaining high standards for food quality, safety, and cleanliness. The Executive Chef contributes to team development, financial performance, operational efficiency, and the restaurant’s culture and success. The position is based in New York, NY or Boston, MA. The annual base salary range is $185,000–$220,000, plus eligibility for an annual incentive plan based on individual and company performance. The stated range may vary based on factors such as experience, expertise, business needs, and market factors, and does not include potential bonuses or benefits. Applicants must be at least 18 years old and able to provide documentation confirming legal authorization to work in the United States. The employer participates in E-Verify for new hires.

Requirements

At least 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 and experience hiring, training, and developing back-of-house teams.
Ability to manage budgets and interpret financial statements, including food cost, labor cost, and P&L.
Effective communication and organizational skills, with the ability to collaborate cross-functionally.
Must be at least 18 years old and able to provide documentation to work legally in the United States.

Nice To Haves

Culinary degree.
Proficiency with scheduling and inventory software.

Responsibilities

Oversee kitchen operations to ensure efficiency, quality control, food safety compliance, brand standards, and smooth day-to-day execution.
Maintain a clean, safe, and compliant restaurant environment by monitoring HSE standards and addressing noncompliance with internal and external regulations.
Lead by example and foster a positive work ethic and professional environment.
Hire, train, coach, and motivate kitchen staff to build team capability and align employees with company goals.
Set performance objectives, evaluate team members consistently, and take corrective action when needed.
Communicate business strategies and goals to staff and maintain transparency with upper management through reporting and meeting participation.
Manage departmental budgets, interpret financial reports, monitor profitability, and comply with accounting procedures and budget goals.
Drive kitchen initiatives to increase sales and profitability, including setting production goals and managing control systems.
Develop and maintain work schedules that meet business needs and labor budgets.
Maintain appropriate staffing levels by hiring qualified team members and building a strong leadership bench.
Oversee inventory control and timely, accurate ordering, and maintain vendor relationships to support operational efficiency and product quality.

Benefits

Employer contribution toward medical insurance for individuals and eligible dependents.
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), accrued based on length of service.
Paid Sick Leave (PSL).
Quarterly Wellness Days.
Car allowance.
Eligibility for an annual incentive plan/bonus.
Opportunities for growth and internal promotion.