General Manager, Central Kitchen

DIN TAI FUNG RESTAURANTS
Job Title: General Manager, Central KitchenCompensation: $150,000 - $177,000 Annual SalaryThe base salary or hourly wage range for this role will vary based on multiple factors, including but not limited to prior experience, relevant expertise, current business needs, and market factors. Range is not inclusive of potential bonus or benefits. Your recruiter can share more information about the salary range and other factors during the hiring process.
Location: Onsite at the Central Kitchen in Seattle, WA.
About Us:Din Tai Fung, a globally acclaimed culinary icon renowned for the art of Xiao Long Bao, is on a mission to create first-class dining experiences through its unwavering commitment to excellence in food, service and ambiance. Originally founded as a cooking oil retail business in Taiwan in 1958 by Bing-Yi Yang and his wife, Pen-Mei Lai, Din Tai Fung was reborn into a humble dumpling and noodle shop in 1972. Today, the Michelin-recognized restaurant brand continues to be family-owned and passed down through generations, with more than 170 locations in 13 countries worldwide.
Since its founding, Din Tai Fung has become synonymous with quality and consistency and known for its warm hospitality and delicacies with authentic flavors. Entering the North America market in 2000, the restaurant brand opened its first U.S. location in Arcadia, California and has 16 locations to-date, offering an upscale yet inviting cultural dining experience. With each restaurant, each interaction, and each bite, DTF aims to bring people together to inspire appreciation of culture.
Benefits and Perks:

• 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
• Car Allowance 
• Bonus Eligible 
• Opportunities for growth; we love promoting within

About the Role: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.
Responsibilities:

• Operational Oversight: 
  • 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. 
• Team Leadership & Development: 
  • 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.
• Regulation & Safety:
  • 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)
• Scheduling & Labor Management:
  • Create and post schedules within labor budget guidelines. Staff departments efficiently without exceeding budget.
• Financial & Systems Management:
  • 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.
• Cross-Functional Communication:
  • 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-pressur