TTFB CA LLC
Kitchen Manager (Asian Cuisine) - Mandarin Speaking Preferred
TTFB CA LLC, Los Angeles, California, United States, 90079
Company Overview
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, cost control, and fostering a culture of accountability and development to deliver a high‑quality guest experience.
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 individual 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 Kitchen Operations & Execution
Oversee all BOH 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 non‑compliance 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
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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, cost control, and fostering a culture of accountability and development to deliver a high‑quality guest experience.
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 individual 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 Kitchen Operations & Execution
Oversee all BOH 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 non‑compliance 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
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