Kitchen Manager II

Din Tai Fung North America•Portland, OR

5d•$80,800 - $101,000•Onsite

About The Position

The Kitchen Manager II (KM) is responsible for overseeing execution and operational excellence on the Wok, Noodle, and Expo lines. They are accountable for food quality, team development, inventory management, and ensuring all kitchen standards are met. The KM leads the line cook teams and works closely with the Kitchen Manager I to deliver an exceptional guest experience and support broader kitchen operations.

Requirements

High school diploma or equivalent.
5+ years culinary experience in casual or upscale casual dining.
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 team members on kitchen brand standards, culinary techniques, and service timing expectations.
Communicate operational updates, procedural changes, and kitchen initiatives clearly to the Wok, Noodle, and Expo teams.
Collaborate closely with the Assistant Kitchen Manager to ensure all BOH communication is consistent and clear.
Ensure execution of daily kitchen operational tasks through operations systems (line checks, station cleanliness, food quality audits).
Validate ordering needs and par levels for Wok and Noodle stations to maintain quality and minimize waste.
Maintain readiness for rollouts and operational changes.
Validate daily station assignments, ensuring proper staffing across Wok, Noodle, and Expo lines.
Coach and document team performance, partnering with the Assistant Executive Kitchen Manager (AEKM) on developmental and corrective actions.
Participate in interviews for non-exempt line positions (Wok, Noodle, Expo cooks).
Assist in the onboarding and training of new kitchen team members, focusing on culinary execution and operational excellence.
Partner with the AEKM on staffing needs, station coverage planning, and upcoming volume preparation.
Assist in implementing COGS (cost of goods sold) initiatives and monitor KPI performance for line execution and ticket times.
Validate team training certifications for Wok, Noodle, and Expo stations.
Lead by example with strong culinary technique, speed, and safety knowledge at each key station.

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!