KITCHEN MANAGER I

Din Tai Fung North America•Santa Clara, CA

3d•$82,500 - $123,800•Onsite

About The Position

The Kitchen Manager I oversees Prep and Sanitation operations, ensuring quality food production, proper food handling, safety standards, and kitchen cleanliness. The role partners with the Kitchen Manager II to help ensure back-of-house operations meet or exceed brand standards and guest expectations.

Requirements

High school diploma or equivalent.
At least 3 years of culinary experience in casual or upscale casual dining.
High-level understanding of inventory and ordering processes.
Ability to stand for long periods of time.
Ability to lift 20 or more pounds.
Comfort with exposure to hot and cold temperatures.
Must be at least 18 years of age.
Must be able to provide documentation to work legally in the United States.

Nice To Haves

At least 1 year of culinary lead or supervisory experience.

Responsibilities

Teach and coach Prep and Sanitation teams on brand standards, food safety protocols, and cleanliness expectations.
Communicate daily prep priorities and production changes, supporting seamless transitions between shifts.
Collaborate with the Kitchen Manager II to align kitchen operations.
Manage daily prep tasks and ensure production matches PAR sheets and operational needs.
Validate inventory levels for prep ingredients and sanitation supplies, and coordinate ordering as needed.
Ensure compliance with EcoSure and health department protocols, including sanitation checklists and food rotation logs.
Validate Prep and Sanitation schedules and ensure appropriate coverage for production and dish needs.
Coach and develop Prep and Sanitation team members, document performance, and partner with the AEKM on development plans and corrective actions.
Participate in interviews for non-exempt Prep and Sanitation positions.
Assist with onboarding and training new kitchen team members, focusing on culinary execution and operational excellence.
Assist the AEKM with labor and production scheduling based on forecasted sales.
Support COGS initiatives through accurate prep yield, waste reduction, and portioning.
Ensure food safety standards, including proper storage, labeling, and sanitation practices.
Support execution and follow-up on EcoSure Action Plans, health department inspections, and internal audits.
Maintain kitchen facility cleanliness and functionality, including proper use and care of dish and sanitation equipment.
Perform other job-related duties assigned by the supervisor.

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.
Opportunities for growth and promotion from within.