Executive Kitchen Manager

DIN TAI FUNG RESTAURANTS
LOCATION:  700 SW 5th Ave Suite 1040, Portland, Oregon 97204 (Pioneer Place) SALARY RANGE FOR ASSISTANT EXECUTIVE KITCHEN MANAGER: $110,000.00 - $137,000.00 annual base salary, plus eligibility for the annual incentive plan based on individual and company performance.
The 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.

BENEFITS FOR EXECUTIVE KITCHEN MANAGER:

• 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
• Bonus Eligible 
• Opportunities for growth; we love promoting within!

  JOB PURPOSE:  
The Executive Kitchen Manager is the co-leader of the restaurant, working in partnership with the General Manager to ensure overall success. They take full ownership of back-of-house operations, leading kitchen staff, managing inventory, controlling costs, and maintaining high standards for food quality, safety, and cleanliness. With a strong focus on team development, financial performance, and operational efficiency, they play a critical role in driving the restaurant’s culture and success. 

JOB RESPONSIBILITIES:

• Oversees all aspects of kitchen operations to ensure efficiency, quality control, and food safety compliance. Responsible for maintaining brand standards and smooth day-to-day execution. Ensures a clean, safe, and compliant restaurant environment by monitoring HSE standards and addressing noncompliance with internal and external regulations.
• Leads by example, fostering a positive work ethic and professional environment. Builds team capability through hiring, training, coaching, and motivating staff to align with company goals.
• Sets clear performance objectives for team members and holds them accountable through consistent evaluation and corrective action when needed. Communicates business strategies and goals clearly to staff, aligning them with the broader company mission. Maintains transparency with upper management through reporting and participation in meetings.
• Manages departmental budgets, understands financial reports, monitors profitability, and ensures compliance with accounting procedures and budget goals. Drives kitchen-related initiatives to boost sales and improve profitability, including setting production goals and managing control systems.
• Develops and maintains work schedules to meet business needs and labor budgets. Ensures proper staffing levels by hiring qualified team members and creating a strong leadership bench.
• Oversees inventory control, ensures timely and accurate ordering, and maintains strong vendor relationships to support operational efficiency and product quality.

 JOB REQUIREMENTS FOR ASSISTANT EXECUTIVE KITCHEN MANAGER:

• 3+ years of kitchen management experience in a high-volume, full-service restaurant.
• Strong knowledge of food safety standards and kitchen operations, including inventory and cost control.
• Proven leadership skills with experience hiring, training, and developing back-of-house teams.
• Ability to manage budgets and interpret financial statements (e.g., food cost, labor cost, P&L).
• Effective communication and organizational skills, with the ability to collaborate cross-functionally.
• Ability to stand for long periods of time.
• Ability to lift 20+ lbs.
• Comfortable with being exposed to hot and cold temperatures. 

PREFERRED QUALIFICATIONS:

• Culinary degree 
• Proficiency with scheduling and inventory software

Note:  This job description in no way states or implies that these are the only duties to be performed by the employee occupying the position. Employees will be required to perform any other job-related duties assigned by their supervisor.

Din Tai Fung is an E-Verify and Equal Opportunity Employer and complies with the Fair Chance Initiative. 

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