Executive Kitchen Manager

Din Tai Fung North America•San Diego, CA

8d•$112,000 - $139,900•Onsite

About The Position

The Executive Kitchen Manager is the co-leader of the restaurant, partnering with the General Manager to ensure overall success. The role takes full ownership of back-of-house operations, including leading kitchen staff, managing inventory, controlling costs, and maintaining high standards for food quality, safety, and cleanliness. With a focus on team development, financial performance, and operational efficiency, the Executive Kitchen Manager plays a critical role in driving restaurant culture and success. This position is located at 4301 La Jolla Village Dr, San Diego, CA 92122. The annual base salary range is $112,000 to $139,900, with eligibility for an annual incentive plan based on individual and company performance. The stated salary range may vary based on prior experience, expertise, business needs, and market factors, and does not include potential bonus or benefits.

Requirements

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, such as food cost, labor cost, and P&L.
Effective communication and organizational skills, with the ability to collaborate cross-functionally.
Must be 18 years of age or older.
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 all aspects of 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 staff to develop team capabilities and align team members with company goals.
Set clear performance objectives and hold team members accountable through consistent evaluation and corrective action when needed.
Communicate business strategies and goals to staff and align them with the broader company mission.
Maintain transparency with upper management through reporting and participation in meetings.
Manage departmental budgets, interpret financial reports, monitor profitability, and ensure compliance with accounting procedures and budget goals.
Drive kitchen-related initiatives to boost sales and improve profitability, including setting production goals and managing control systems.
Develop and maintain work schedules that meet business needs and labor budgets.
Ensure proper 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 a bonus and annual incentive plan.
Opportunities for growth and internal promotion.