Executive Chef – American Chinese Cuisine（mandarin required）
Salary: $90,000–$105,000 per year
Key Responsibilities
Oversee product standardization, back-of-house operations, and menu consistency across the central kitchen.
Train store kitchen staff, monitor food cost, and ensure compliance with product quality standards.
Lead new product testing and enforce food safety regulations.
Coordinate with HR, procurement, and operations teams to build a stable and efficient food production system.
Qualifications
Minimum of 5 years of kitchen management experience in American Chinese restaurants, with knowledge of cost control and labor regulations.
Expertise in food safety standards, kitchen equipment operations, and team scheduling.
Strong training and mentoring skills, with the ability to communicate effectively in English.
Prior experience in central kitchen management is a plus.
Legally authorized to work in the U.S. and able to file taxes in compliance with U.S. regulations.