Plant Director

Sr. Plant Director

Compensation: $190,000 - $260,000 Annual Salary. This role is eligible for an annual incentive bonus targeted at 25% of base salary, subject to plan terms 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.

Location: Onsite at the Central Kitchen in Seattle, WA

About Us

Din Tai Fung (DTF) is a globally celebrated, family-owned restaurant brand founded in 1972 and internationally renowned for its iconic Xiao Long Bao. With more than 170 locations across 13 countries including 20 in North America. DTF is Michelin-recognized and admired for its uncompromising quality, authentic flavors, and warm, gracious hospitality. Each location delivers an elevated yet inviting cultural dining experience designed to delight guests on any occasion.

Benefits and Perks

• Competitive Pay & Benefits
• Employer Contribution for individuals and eligible dependents' medical insurance
• Dental, Vision, and Life Insurance
• Health Savings Account (HSA)
• Commuter Spending Accounts
• 401(k) Plan with company match
• Employee Assistance Program
• Discounts through BenefitHub
• Employee Meal Discounts
• Paid Time Off (PTO) to support work-life balance (accrued based on length of service)
• Paid Sick Leave (PSL) to care for your health or loved ones
• Quarterly Wellness Days - extra time off to recharge every season
• Bonus Eligible
• Opportunities for growth; we love promoting within

About the Role

The Sr Direction, Plant Operations for the Central Kitchen is a senior leader role responsible for the strategic direction, operational excellence, and financial performance of the company's food processing hub. This role transcends daily management to focus on long-term capability building, brand stewardship, and organizational growth. This role serves as a key member of the broader leadership team, ensuring that the Central Kitchen operates not just efficiently, but as a competitive advantage for the brand—scalable, innovative, and deeply aligned with Din Tai Fung's legacy of quality and excellence.

Responsibilities

• Strategic Infrastructure & Capacity Planning - Architect a 3-to-5-year operational roadmap that aligns Central Kitchen capacity with projected business growth, new market entries, and menu evolution. Lead long-term facility planning, including equipment lifecycle forecasting, technology integration, and physical space optimization to ensure scalability without disruption.
• Enterprise Talent Strategy & Organizational Culture - Develop and execute a long-term workforce strategy that includes succession planning, leadership pipeline development, and cross-training frameworks to build organizational resilience. Shape the cultural DNA of the production team by embedding company values into every stage of the employee lifecycle—from strategic recruitment and onboarding to performance philosophy and retention
• Innovation & Future-Forward Process Design - Establish a formalized system for evaluating, piloting, and scaling new equipment, production methods, and operational workflows that reduce waste, increase throughput, and enhance quality consistency. Spearhead a continuous innovation agenda focused on product evolution, recipe optimization, and the adoption of emerging technologies to maintain a competitive edge
• Long-Term Financial Stewardship & Profitability Modeling - Own the multi-year financial architecture of the Central Kitchen, including annual budgeting, P&L forecasting, and capital expenditure planning. Deliver regular financial performance narratives to the Executive Team, translating data into actionable insights that inform broader corporate strategy.
• Strategic Cross-Functional Integration - Act as a bridge between production and the enterprise, ensuring that Central Kitchen strategy is seamlessly integrated with culinary innovation, supply chain, and FSQA.
• Long-Term Risk Mitigation & Compliance - Build a forward-looking compliance and safety framework that anticipates regulatory changes, industry best practices, and emerging risks before they impact operations. Institutionalize a safety-first mindset through policy design, continuous training infrastructure, and audit systems that ensure human safety and food quality are never compromised.

Job Requirements

• Bachelor Degree or equivalent experience
• 10+ years related experience
• Manager's Food Handler's Card
• Flexible Work Schedule including weekends and holidays
• Managers are required to work a minimum of 5 days per week and 10 hours per day
• Schedule may vary based on business demands.
• Ability to efficiently operate in Microsoft Office Suite and Email
• Positive and professional attitude
• Strong communication and ability to work cohesively with all levels of management, all departments, and all co-workers in a team
• Basic cooking skills
• Ability to stand for long periods of time
• Ability to perform job functions with minimal supervision, attention to detail, and speed

Preferred Requirements

• Fluent in Spanish

Essential Functions

• Frequently exposed to wet, humid, hot, cold (non-weather) environments
• Regularly required to stand, walk, bend, lift, use hands/arms, talk, and hear
• Must lift up to 50 lbs multiple times daily and push carts up to 100 lbs
• Vision requirements: close, distance, peripheral, depth perception, ability to adjust focus
• Must use proper body mechanics and wear PPE including:
• Cutting gloves
• Back support belt
• Goggles and gloves when working with chemicals
• Any other applicable PPE
• Must follow all safety protocols and ask for help as needed

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.

Applicants 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.

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: