Job Description

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Din Tai Fung North America provided pay range

This range is provided by Din Tai Fung North America. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.

Base pay range

$150,000.00/yr - $177,000.00/yr

DIN TAI FUNG RESTAURANTS

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.

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:

• 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

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.
• 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.
• 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-pressure or emergency situations.
• Product Quality Assurance:
• Ensure food meets brand standards and production schedules are followed. Be familiar with ingredients and capable of working all stations.

Job Requirements:

• 3-5 years related experience and/or training; or equivalent combination of education and experience.
• Minimum 2 years of relevant experience or education.
• Manager’s Food Handler’s Card.
• Flexible Work Schedule including weekends and holidays.
• Managers are required to work a minimum of 5 days per week and 10 hours per day.
• Schedule may vary based on business demands.
• Ability to efficiently operate in Microsoft Office Suite and Email.
• Positive and professional attitude.
• Strong communication and ability to work cohesively with all levels of management, all departments, and all co-workers in a team.
• Basic cooking skills.
• Ability to stand for long periods of time.
• Ability to perform job functions with minimal supervision, attention to detail, and speed.

Preferred Requirements:

• Fluent in Spanish

Essential Functions:

• Frequently exposed to wet, humid, hot, cold (non-weather) environments
• Regularly required to stand, walk, bend, lift, use hands/arms, talk, and hear
• Must lift up to 50 lbs multiple times daily and push carts up to 100 lbs
• Vision requirements: close, distance, peripheral, depth perception, ability to adjust focus
• Must use proper body mechanics and wear PPE including:
• Goggles and gloves when working with chemicals
• Any other applicable PPE
• Must follow all safety protocols and ask for help as needed

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.

Din Tai Fung is an Equal Employment Opportunity Employer – M/F/D/V. We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law.

As part of our hiring process, Din Tai Fung uses E-Verify to confirm employment eligibility for all newly hired employees. E-Verify is an internet-based system that allows employers to compare information from an employee's Form I-9 to the U.S. Department of Homeland Security and Social Security Administration records. This verification confirms an employee’s eligibility to work in the United States. Din Tai Fung complies fully with all Equal Employment Opportunity laws, ensuring no discrimination based on national origin or citizenship status. Din Tai Fung is committed to employing only individuals who are authorized to work in the United States and who comply with applicable immigration and employment law. As a condition of employment, every individual must provide satisfactory evidence of their identity and legal authority to work in the United States. If the employee cannot verify their right to work in the United States within the time permitted by laws, the Company will be required to terminate their employment immediately. To learn more about E-Verify, please visit: .

Applicants must be 18 years or older.

Seniority level

• Seniority level

  Director

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management and General Business

• Industries

  Restaurants

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