General Manager, Central Kitchen

Din Tai Fung North America•Seattle, WA

1d•Onsite

About The Position

The General Manager (Central Kitchen) manages Central Kitchen, the food processing kitchen, on a day-to- day basis. Focus is on the operations, which consists of managing the brand, ensuring food quality meets the brand expectation, managing inventory, and controlling costs as it relates to product and labor to ensure budgets are met. The General Manager (Central Kitchen) is responsible for creating a workplace environment that fosters Din Tai Fung’s core values of Smile, Synergy, Modesty, Integrity, Learning and Excellence.

Requirements

7-10 years related experience and/or training; or equivalent combination of education and experience.
Experienced working with multiple categories (e.g. proteins, sauces, hot/old prepared foods, etc.)
Background in Food Manufacturing/Food Production
Manager’s Food Handler’s Card.
Flexible Work Schedule including weekends and holidays.
Managers are required to work a minimum of 5 days per week and 10 hours per day.
Schedule may vary based on business demands.
Ability to efficiently operate in Microsoft Office Suite and Email.
Positive and professional attitude.
Strong communication and ability to work cohesively with all levels of management, all departments, and all co-workers in a team.
Basic cooking skills.
Ability to stand for long periods of time.
Ability to perform job functions with minimal supervision, attention to detail, and speed.

Nice To Haves

Fluent in Spanish

Responsibilities

Oversee daily Central Kitchen operations ensuring cleanliness, readiness, proper staffing, and adherence to schedules and budgets. Includes maintaining accurate inventory and parts, verifying incoming orders, and managing vendor relationships. Ensure proper ordering and stock rotation.Open/close kitchen and complete operational checklists.
Hire, train, discipline, and motivate team members while fostering a positive and professional work environment aligned with company values. Conduct pre-shift meetings, set expectations, and serve as a role model.
Ensure adherence to USDA, health, safety, and hygiene regulations. Follow and enforce internal policies, SOPs, and use of PPE.
Continuous improvement / innovation (product, recipe, equipment, systems)
Create and post schedules within labor budget guidelines. Staff departments efficiently without exceeding budget.
Manage budgets, control costs (labor and food), conduct inventories, and ensure proper accounting and reporting procedures. Understand and improve the financial performance of Central Kitchen.
Attend management meetings, communicate with upper management (e.g. ensure they are informed of incidents requiring escalation), and collaborate with FOH/BOH. Maintain confidentiality and ensure clear, positive communication across all levels. informed of incidents requiring escalation. Support teams during high-pressure or emergency situations.
Ensure food meets brand standards and production schedules are followed. Be familiar with ingredients and capable of working all stations.

Benefits

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
Bonus Eligible
Opportunities for growth; we love promoting within