KITCHEN MANAGER I
Din Tai Fung North America•Glendale, CA
•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.
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!
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
High school or GED
