Din Tai Fung North AmericaVerified Job Source

Sous Chef (Kitchen Manager I)

Vancouver, BC
On-site
Posted Aug 31, 2026
1 position

$73,300–$88,000 / year

Opens an external site

Employment type: Full-time
Experience level: Mid-level · 2+ years
Minimum education: High school
Posting language: English
Working hours: 40 hours per week

Job summary

The Kitchen Manager I oversees daily prep and sanitation operations to ensure high-quality food production and strict adherence to safety standards. They also support the development of kitchen staff and collaborate with management to maintain brand standards and operational efficiency.

Job details

LOCATION: 1132 Alberni St, Vancouver, BC V6E 1A5 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. Your recruiter can share more information about the salary range and other factors during the hiring process. BENEFITS AND PERKS: Competitive Pay & Benefits Employer Contribution for individuals and eligible dependents' medical insurance Dental, Vision, and Life Insurance Health Savings Account (HSA) for eligible roles RRSP Life and AD&D insurance Travel Protection - for emergency medical coverage Savings on eyewear, prescriptons, and wellness products Employee Assistance Program Discounts through BenefitHub Employee Meal Discounts Quarterly Wellness Days for eligible roles Opportunities for growth; we love promoting within! JOB PURPOSE: 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. JOB RESPONSIBILITIES: 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; coordinate ordering as needed. Ensure EcoSure and health department protocols are followed, managing sanitation checklists and food rotation logs. Validate Prep and Sanitation schedules, ensuring proper coverage for production and dish needs. Support the coaching and development of Prep and Sanitation teams, documenting performance and partnering with the AEKM on development plans and corrective actions. Participate in interviews for non-exempt line positions (Prep, Sanitation). 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 1+ years of culinary lead or supervisory experience preferred High level understanding of inventory and ordering processes Ability to stand for long periods of time Ability to lift 20+ lbs Comfortable with being exposed to hot and cold temperatures. 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. How to Apply: After successful completion of an application, you will receive a thank you email confirming your submission. The recruiting team will review your application and follow up with you should your profile align with our hiring needs. Job offers will also be conditional on provision of satisfactory evidence of the recipient’s legal authority to work in Canada for Din Tai Fung. Privacy: Din Tai Fung complies with all applicable privacy laws. 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. 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.

What you’ll do

Requirements

Candidates must have a high school diploma and at least 3 years of culinary experience in casual or upscale dining environments. Previous supervisory experience is preferred, along with a strong understanding of inventory processes and food safety regulations.