Celebrate Culture, Inspire Community
Arcadia, California
Din Tai Fung (DTF), a globally acclaimed culinary icon renowned for the art of Xiao Long Bao, is on a mission to create first-class dining experiences through its unwavering commitment to excellence in food, service and ambiance. Originally founded as a cooking oil retail business in Taiwan in 1958 by Bing-Yi Yang and his wife, Pen-Mei Lai, DTF was reborn into a humble dumpling and noodle shop in 1972. Today, the Michelin-recognized restaurant brand continues to be family-owned and passed down through generations, with more than 166 locations in 14 countries worldwide. Since its founding, DTF has become synonymous with quality and consistency and known for its warm hospitality and delicacies with authentic flavors. Entering the North America market in 2000, the restaurant brand opened its first U.S. location in Arcadia, California and has 18 locations to-date, offering an upscale yet inviting cultural dining experience. With each restaurant, each interaction, and each bite, DTF aims to bring people together to inspire appreciation of culture.
On-site · Vancouver
The bartender is responsible for preparing alcoholic beverages and providing personalized service to guests while maintaining a clean and organized bar area. They also support the team by assisting with runner and busser duties to ensure smooth service during busy shifts.
On-site · Vancouver
Servers are responsible for taking food and beverage orders, guiding guests through the menu, and ensuring a high-quality dining experience. They also support the team by assisting with runner and busser duties to maintain smooth service flow.
On-site · Vancouver
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.
On-site · Vancouver
Oversee prep and sanitation operations to ensure quality food production and strict adherence to safety and cleanliness standards. Partner with the Kitchen Manager II to manage daily tasks, inventory, and the development of the back-of-house team.