Executive Kitchen Manager

Din Tai Fung North America•SeaTac, WA

7d•$113,350 - $141,690•Onsite

About The Position

The Executive Kitchen Manager is the co-leader of the restaurant, partnering with the General Manager to ensure overall success. This role takes full ownership of back-of-house operations, leads kitchen staff, manages inventory and costs, and maintains high standards for food quality, safety, and cleanliness. The Executive Kitchen Manager contributes to team development, financial performance, operational efficiency, and the restaurant’s culture and success. The position is located at Westfield Southcenter in Tukwila, Washington. The annual base salary range is $113,350–$141,690, with eligibility for an annual incentive plan based on individual and company performance. The stated salary range may vary based on factors such as experience, expertise, business needs, and market factors; it does not include potential bonus or benefits.

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, including 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 of age.
Must be 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 staff with company goals.
Set clear performance objectives and hold team members accountable through evaluations and corrective action when needed.
Communicate business strategies and goals to staff, and maintain transparency with upper management through reporting and participation in meetings.
Manage departmental budgets, understand financial reports, monitor profitability, and comply with accounting procedures and budget goals.
Drive kitchen initiatives to boost sales and profitability, including setting production goals and managing control systems.
Develop and maintain work schedules that meet business needs and labor budgets.
Maintain proper staffing levels by hiring qualified team members and developing a strong leadership bench.
Oversee inventory control and timely, accurate ordering, and maintain vendor relationships that 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 a bonus.
Opportunities for growth and internal promotion.