Kitchen Manager (Asian Cuisine) - Mandarin Speaking Preferred

TTFB CA LLC

Los Angeles, CA

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JOB DETAILS

SALARY

$80,000–$90,000 Per Year

SKILLS

Budget Management, Budgeting, Coaching, Communication Skills, Cook Dishes, Corrective Action, Cost Control, Cost of Goods Sold (COGS), E Programming Language, Financial Management, Financial Reporting, Food Preparation, Food Quality, Food Safety, Food Services, Gourmet Food, Health Department, Health Insurance, Incentive Programs, Ingredient Preparation, Internal Audit, Inventory Levels, Inventory Management, Leadership, Long-Term Profit, Maintain Compliance, Mandarin Chinese Language, Onboarding, Operational Improvement, Operational Strategy, Operations, Operations Processes, Organizational Skills, Performance Metrics, Portion Control, Production Control, Production Costing, Production Management, Production Planning, Profit & Loss, Profit & Loss Statements, Regulations, Restaurant, Revenue Growth, Safety Compliance, Sales Forecasting, Sales Support, Sanitation, Staff Requirements, Sustainability, Team Building, Team Lead/Manager, Team Player, Training/Teaching

LOCATION

Los Angeles, CA

POSTED

30+ days ago

Benefits:

401(k)
401(k) matching
Competitive salary
Health insurance
Paid time off

Description
Founded in 1990 with the opening of Thai Town Cuisine, TTFB Group began with the passion for gourmet food and has since grown into one of Asia’s leading casual dining restaurant groups.
From its beginnings in Taiwan, TTFB has expanded into a multi-brand restaurant group operating 153 restaurants across 9 distinctive brands, supported by approximately 4,500 employees. Today, the group serves 9 million guests annually, representing one in every three Taiwanese diners having experienced a TTFB restaurant.
TTFB is committed to operational excellence, strong leadership development, and sustainable growth as it expands beyond Taiwan into global markets, including its entry into the U.S. market.

Purpose of the Position
The Head of Kitchen / Kitchen Manager leads all back-of-house operations, ensuring consistent food quality, safety, and operational excellence. This role is responsible for managing kitchen teams, executing brand standards, and maintaining efficient daily operations.
The position focuses on staffing, training, production planning, and cost control while fostering a strong culture of accountability and development. The Head of Kitchen plays a key role in delivering a high-quality guest experience and supporting the long-term success of the restaurant.

Salary
$80,000 - $90,000 annual base salary, plus eligibility for the annual incentive plan based on individual and company performance.

Benefits

Competitive Pay
Employer Contribution for individuals medical insurance
401(k) Plan with company match
Paid Time Off (PTO) to support work-life balance
Rapid U.S. Expansion - Opportunities for growth!

Job Responsibilities – Head of Kitchen / Executive Kitchen Manager
Kitchen Operations & Execution

Oversee all back-of-house kitchen operations, including Prep, Sanitation, Wok, Noodle, and Expo teams, ensuring consistent execution of brand standards, food quality, service timing, and operational excellence.
Manage daily kitchen operations through systems such as line checks, station cleanliness audits, food quality reviews, sanitation checklists, and food rotation logs.
Communicate daily prep priorities, production changes, station assignments, and operational updates to ensure seamless transitions between shifts and consistent BOH execution.
Ensure kitchen readiness for menu rollouts, operational changes, volume shifts, and peak service periods.

Food Safety, Sanitation & Compliance

Ensure strict compliance with all food safety, sanitation, and cleanliness standards, including proper storage, labeling, temperature control, and equipment care.
Lead EcoSure, health department, and internal audit readiness; execute and follow up on corrective action plans as needed.
Oversee sanitation procedures, dish operations, and facility cleanliness to maintain a safe, compliant, and efficient kitchen environment.
Monitor and enforce HSE standards and address any noncompliance with internal policies or external regulations.

Leadership, Coaching & Team Development

Teach, coach, and develop kitchen team members on brand standards, culinary techniques, speed of execution, safety practices, and service expectations.
Lead by example with strong culinary skills, professionalism, and accountability at all key stations.
Set clear performance expectations, provide ongoing feedback, document performance, and partner with leadership on development plans and corrective actions.
Foster a positive, disciplined, and high-performing kitchen culture aligned with company values and goals.

Staffing, Scheduling & Training

Develop and validate daily and weekly kitchen schedules to ensure proper coverage for production, service, and sanitation needs while meeting labor budgets.
Partner with leadership to plan staffing needs based on forecasted sales and business volume.
Participate in interviewing, hiring, onboarding, and training of non-exempt kitchen positions across all BOH functions.
Ensure all team members maintain required training certifications and are properly cross-trained where applicable.

Inventory, Production & Cost Control

Manage production planning using PAR sheets and sales forecasts to ensure accurate prep, proper yields, and minimal waste.
Validate inventory levels for food, prep ingredients, and sanitation supplies; oversee ordering and inventory control.
Support and implement COGS initiatives through waste reduction, portion control, yield accuracy, and efficient production practices.
Monitor key kitchen KPIs including ticket times, food quality, labor efficiency, and cost performance.

Financial & Business Management

Understand and manage kitchen financial performance, including labor, food cost, and departmental budgets.
Review and interpret financial reports to identify opportunities for cost control, profitability improvement, and operational efficiency.
Drive kitchen initiatives that support sales growth, profitability, and long-term business success.
Maintain transparency with upper management through reporting, meetings, and operational updates.

Job Requirements

3+ years of kitchen management experience in a high-volume, full-service restaurant.
Mandarin Chinese speaking is a plus
Strong knowledge of food safety standards and kitchen operations, including inventory management, production planning, and cost control.
Proven leadership skills, with experience hiring, training, coaching, and developing back-of-house teams.
Ability to manage budgets and interpret financial reports, including food cost, labor cost, and P&L statements.
Effective communication and organizational skills, with the ability to collaborate across departments.
Mandarin-speaking skills are a plus.
Must be 18 years of age or older and legally authorized to work in the United States.

Location: 10250 Santa Monica Blvd. Ste. 2800, Los Angeles, CA 90067

Equal Opportunity Employer
TTFB CA LLC is an Equal Employment Opportunity Employer. We are committed to creating an inclusive work environment and welcome all qualified applicants. Employment decisions are made without regard to race, color, religion, sex, gender identity or expression, sexual orientation, national origin, age, disability, veteran status, or any other protected characteristic, in accordance with applicable federal, state, and local laws.

U.S. Employment Eligibility (E-Verify)
TTFB CA LLC participates in the federal E-Verify program to confirm the employment eligibility of all newly hired employees in the United States. For more information about E-Verify, please visit www.e-verify.gov/employees.

Kitchen Manager (Asian Cuisine) - Mandarin Speaking Preferred

TTFB CA LLC

Los Angeles, CA

About the Company

TTFB CA LLC

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