{"schemaVersion":"jobsearcher.job.v1","id":"33496967e11665000bdc0624","url":"https://jobsearcher.com/jobs/33496967e11665000bdc0624","canonicalUrl":"https://jobsearcher.com/jobs/33496967e11665000bdc0624","title":"Executive Kitchen Manager","description":"LOCATION: 400 S Baldwin Ave #M5, Arcadia, CA 91007, USA SALARY RANGE FOR EXECUTIVE KITCHEN MANAGER: $113,400 - $$141,700 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.\nBENEFITS AND PERKS: Competitive Pay & Benefits\nEmployer Contribution for individuals and eligible dependents’ medical insurance\nDental, Vision, and Life Insurance\nHealth Savings Account (HSA)\nCommuter Spending Accounts\n401(k) Plan with company match\nEmployee Assistance Program\nDiscounts through BenefitHub\nEmployee Meal Discounts\nPaid Time Off (PTO) to support work-life balance (accrued based on length of service)\nPaid Sick Leave (PSL) to care for your health or loved ones\nQuarterly Wellness Days - extra time off to recharge every season\nCar Allowance\nBonus Eligible\nOpportunities for growth; we love promoting within!\nJOB 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.\nJOB RESPONSIBILITIES: Operations Management- 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.\nLeadership & Team Development- 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.\nPerformance & Accountability- 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.\nFinancial Management- 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.\nScheduling & Staffing- 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.\nInventory & Vendor Management- Oversees inventory control, ensures timely and accurate ordering, and maintains strong vendor relationships to support operational efficiency and product quality.\nJOB REQUIREMENTS FOR EXECUTIVE KITCHEN MANAGER: 3+ years of kitchen management experience in a high-volume, full-service restaurant.\nStrong knowledge of food safety standards and kitchen operations, including inventory and cost control.\nProven leadership skills with experience hiring, training, and developing back-of-house teams.\nAbility to manage budgets and interpret financial statements (e.g., food cost, labor cost, P&L).\nEffective communication and organizational skills, with the ability to collaborate cross-functionally.\nPREFERRED QUALIFICATIONS: Culinary degree\nProficiency with scheduling and inventory software\nNOTE: 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.\nApplicant 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.\nU.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.\n\n#J-18808-Ljbffr","company":"Socket","rawCompany":"socket","city":"Arcadia","state":"CA","isRemote":false,"isActive":false,"createdAt":"2026-09-13T03:54:01.056Z","occupations":[{"code":"11-9051.00","title":"Food Service Managers","slug":"food-service-managers"},{"code":"35-1012.00","title":"First-Line Supervisors of Food Preparation and Serving Workers","slug":"first-line-supervisors-of-food-preparation-and-serving-workers"},{"code":"35-1011.00","title":"Chefs and Head Cooks","slug":"chefs-and-head-cooks"}],"industries":[{"code":"722511","title":"Full-Service Restaurants","slug":"full-service-restaurants"},{"code":"722513","title":"Limited-Service Restaurants","slug":"limited-service-restaurants"},{"code":"722310","title":"Food Service Contractors","slug":"food-service-contractors"}],"jobPosting":{"@context":"https://schema.org","@type":"JobPosting","title":"Executive Kitchen Manager","description":"LOCATION: 400 S Baldwin Ave #M5, Arcadia, CA 91007, USA SALARY RANGE FOR EXECUTIVE KITCHEN MANAGER: $113,400 - $$141,700 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.\nBENEFITS AND PERKS: Competitive Pay & Benefits\nEmployer Contribution for individuals and eligible dependents’ medical insurance\nDental, Vision, and Life Insurance\nHealth Savings Account (HSA)\nCommuter Spending Accounts\n401(k) Plan with company match\nEmployee Assistance Program\nDiscounts through BenefitHub\nEmployee Meal Discounts\nPaid Time Off (PTO) to support work-life balance (accrued based on length of service)\nPaid Sick Leave (PSL) to care for your health or loved ones\nQuarterly Wellness Days - extra time off to recharge every season\nCar Allowance\nBonus Eligible\nOpportunities for growth; we love promoting within!\nJOB 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.\nJOB RESPONSIBILITIES: Operations Management- 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.\nLeadership & Team Development- 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.\nPerformance & Accountability- 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.\nFinancial Management- 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.\nScheduling & Staffing- 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.\nInventory & Vendor Management- Oversees inventory control, ensures timely and accurate ordering, and maintains strong vendor relationships to support operational efficiency and product quality.\nJOB REQUIREMENTS FOR EXECUTIVE KITCHEN MANAGER: 3+ years of kitchen management experience in a high-volume, full-service restaurant.\nStrong knowledge of food safety standards and kitchen operations, including inventory and cost control.\nProven leadership skills with experience hiring, training, and developing back-of-house teams.\nAbility to manage budgets and interpret financial statements (e.g., food cost, labor cost, P&L).\nEffective communication and organizational skills, with the ability to collaborate cross-functionally.\nPREFERRED QUALIFICATIONS: Culinary degree\nProficiency with scheduling and inventory software\nNOTE: 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.\nApplicant 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.\nU.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.\n\n#J-18808-Ljbffr","datePosted":"2026-09-13T03:54:01.056Z","dateModified":"2026-09-13T03:54:01.056Z","hiringOrganization":{"@type":"Organization","name":"Socket","sameAs":"https://jobsearcher.com"},"jobLocation":{"@type":"Place","address":{"@type":"PostalAddress","addressLocality":"Arcadia","addressRegion":"CA","addressCountry":"US"}},"identifier":{"@type":"PropertyValue","name":"JobSearcher","value":"33496967e11665000bdc0624"},"url":"https://jobsearcher.com/jobs/33496967e11665000bdc0624"}}