Kitchen Manager I

Din Tai Fung North America•New York, NY

3d•Onsite

About The Position

The Kitchen Manager I is responsible for overseeing Prep and Sanitation operations, ensuring quality food production, proper food handling, safety standards, and kitchen cleanliness. The Kitchen Manager I partners with the Kitchen Manager II to ensure back-of-house operations meet or exceed brand standards and guest expectations. Din Tai Fung (DTF) is a globally celebrated, family-owned restaurant brand founded in 1972 and internationally renowned for its iconic Xiao Long Bao. What started as a small family business has grown into one of the most recognized restaurant brands in the world, with more than 165 locations across 13 countries and a reputation for extraordinary quality, precision, and hospitality. Our Manhattan location represents an exciting chapter in our growth in New York, bringing the DTF experience to one of the most dynamic and competitive restaurant markets in the world. This restaurant operates at a high level of volume and precision, where strong leadership, operational excellence, and teamwork are essential to delivering the exceptional guest experience we’re known for globally.

Requirements

High school diploma or equivalent
3+ years 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+ lbs
Comfortable with being exposed to hot and cold temperatures.
Applicant must be 18 years of age or older and able to provide documentation to work in the United States legally

Nice To Haves

1+ years of culinary lead or supervisory experience preferred

Responsibilities

Teach and coach Prep and Sanitation teams on brand standards, food safety protocols, and cleanliness expectations.
Communicate prep priorities and production changes daily, ensuring seamless transitions between shifts.
Collaborate with the Kitchen Manager II to ensure alignment across kitchen operations.
Manage daily prep tasks, ensuring accurate production according to PAR sheets and operational needs.
Validate inventory levels for prep ingredients and sanitation supplies; coordinate ordering as needed.
Ensure EcoSure and health department protocols are followed, managing sanitation checklists and food rotation logs.
Validate Prep and Sanitation schedules, ensuring proper coverage for production and dish needs.
Support the coaching and development of Prep and Sanitation teams, documenting performance and partnering with the AEKM on development plans and corrective actions.
Participate in interviews for non-exempt line positions (Prep, Sanitation).
Assist in the onboarding and training of new kitchen team members, focusing on culinary execution and operational excellence.
Assist the AEKM in planning labor and production schedules based on forecasted sales.
Support implementation of COGS initiatives through accurate prep yield, waste reduction, and portioning.
Ensure strict compliance with 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 cleanliness and functionality of kitchen facilities, including managing dish and sanitation equipment use and care.

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
Opportunities for growth; we love promoting within!