Kitchen Manager II at Din Tai Fung North America

Din Tai Fung (DTF), 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. Founded in 1972, the Michelin-recognized restaurant brand continues to be family-owned and passed down through generations, with more than 165 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. Din Tai Fung has 16 U.S. locations to-date, offering an upscale yet inviting cultural dining experience for everyone, for any occasion.

LOCATION: 1132 Alberni St, Vancouver, BC V6E 1A5

SALARY RANGE FOR KITCHEN MANAGER: $97,600 - $117,100 CAD annual salary

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 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
• Opportunities for growth; we love promoting within!
  
  

Job Purpose

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.

Job 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.
  
  

Job Requirements For Kitchen Manager Ii

• High school diploma or equivalent.
• 5+ years culinary experience in casual or upscale casual dining.
• 1+ years of culinary lead or supervisory experience preferred.
• Ability to stand for long periods of time.
• Ability to lift 20+ lbs.
• Comfortable with being exposed to hot and cold temperatures.
  
  

Preferred Qualifications

• Experience with dumpling production or Asian cuisine in a structured culinary environment.
• Previous experience in a training or lead role with cross-functional team coordination.
• Familiarity with show kitchen or open-concept kitchen environments requiring guest-facing professionalism.
  
  

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.

Applicant must be 18 years of age or older and able to provide documentation to work in the United States legally

Equal Opportunity Employer

Din Tai Fung North America is an Equal Employment Opportunity Employer. We are committed to creating an inclusive environment and welcome all qualified applicants, regardless of race, color, religion, sex, gender identity, sexual orientation, national origin, age, disability, or any other protected status, in accordance with applicable federal, state/provincial, and local laws.

U.S. Employment Eligibility

In the United States, Din Tai Fung North America participates in E-Verify to confirm work authorization for all new hires. To learn more, please visit: https://www.e-verify.gov/employees.