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.

SALARY RANGE FOR KITCHEN MANAGER I: $73,300 – $88,000 CAD annual base 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.

Competitive

Pay & Advantages Employer Contribution for individuals and eligible dependents' medical insurance Dental, Vision, and Life Insurance Health Savings Account (HSA) for eligible roles Life and AD&D; insurance Travel Protection - for emergency medical coverage Employee Assistance Program The Kitchen Manager I is responsible for overseeing Prep and Sanitation operations, ensuring quality food production, proper food handling, safety standards, and kitchen cleanliness.

The Kitchen

Manager I partners with the Kitchen Manager II to ensure back-of-house operations meet or exceed brand standards and guest expectations. Teach and coach Prep and Sanitation teams on brand standards, food safety protocols, and cleanliness expectations. Communicate prep priorities and production changes daily, ensuring seamless transitions between shifts.

Collaborate with the Kitchen Manager II to ensure alignment across kitchen operations. Manage daily prep tasks, ensuring accurate production according to PAR sheets and operational needs. Validate inventory levels for prep ingredients and sanitation supplies; Ensure EcoSure and health department protocols are followed, managing sanitation checklists and food rotation logs.

Support the coaching and development of Prep and Sanitation teams,



documenting performance and partnering with the AEKM on development plans and corrective actions. Assist in the onboarding and training of new kitchen team members, focusing on culinary execution and operational excellence. Assist the AEKM in planning labor and production schedules based on forecasted sales.

Support implementation of COGS initiatives through accurate prep yield, waste reduction, and portioning. Ensure strict compliance with food safety standards, including proper storage, labeling, and sanitation practices. Support execution and follow-up on EcoSure Action Plans, health department inspections, and internal audits.

Maintain cleanliness and functionality of kitchen facilities, including managing dish and sanitation equipment use and care Job Requirements For Kitchen Manager ~ High school diploma or equivalent ~3+ years culinary experience in casual or upscale casual dining ~High level understanding of inventory and ordering processes ~ This 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 and employee personal information will be collected, retained, used, and disclosed strictly in compliance with the British Columbia Personal Information Protection Act.

A copy of Din Tai Fung’s Privacy Policy applicable to employees and potential employees is available upon request. 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. In the United States, Din Tai Fung North America participates in E-Verify to confirm work authorization for all new hires.

📌 Sous Chef (Kitchen Manager I) (Vancouver)
🏢 Din Tai Fung North America
📍 Vancouver