Meat Prep (AM Shift)

Location: 15323 Proctor Avenue, City of Industry, CA 91745

Shift: Monday - Saturday: 5:15am - 1:00pm (shift times may vary based on the position)

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
• Opportunities for growth; we love promoting within

Pay

$21.50/hour

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.

About the Role

The Meat Prep is responsible for receiving the meat, checking the quality, butchering and preparing the meat in accordance with Din Tai Fung’s procedures.

Responsibilities

Essential Job Functions

• Receiving the meat from the vendor, taking care to check the quality of each item
• Butchering and prepping the meat in accordance with Din Tai Fung’s procedures
• Labeling all items in accordance with Health Department regulations and Din Tai Fung procedures

Supporting Functions

• Keeping all kitchen areas clean and sanitized
• Organizing items within the walk-in coolers and freezers
• Lifting/moving boxes, bags, chairs, and tables (up to 50 pounds)
• Assisting with regular deep cleaning of the kitchen
• Cutting and preparing the produce in accordance with Din Tai Fung’s standard cutting sizes and procedures (must be comfortable using a knife and cutting glove)
• Maintaining confidentiality regarding all proprietary information, including but not limited to recipes and Standard Operating Procedures (SOPs)

Requirements

• Basic Knife Skills
• Food Handler’s Card (must be provided within five scheduled shifts of hire date)
• Read, understand, and follow the Employee Handbook and all company policies and procedures
• Proper dress policy and non-slip shoes worn at all times
• Flexible working hours, including early morning and late-night shifts; 7 days a week operation, including holidays (schedule may vary based on business demands)
• Positive and Professional Attitude
• Must be 18 years of age or older and able to provide documentation to work in the United States legally

Physical Demands

• Frequently works in wet or humid conditions, near moving parts, in extreme non-weather heat, and in extreme non-weather cold
• Regularly required to sit, stand, walk, bend, lift, use hands and fingers, reach with hands and arms, talk and/or hear
• Specific vision abilities required include close vision, distance vision, peripheral vision, depth perception, and the ability to adjust focus
• Must be able to lift up to 50 pounds multiple times per day, and push a cart weighing up to 100 lbs
• Constantly exposed to both hot and cold temperature conditions
• Must practice proper body mechanics and use appropriate personal protective equipment to avoid injury:
  • Cutting gloves when cutting
  • Back support belt when lifting heavy items
  • Goggles and long gloves when working with chemicals
  • Other PPE as needed
• Follows all safety procedures, uses restaurant safety words during all shifts, and asks for assistance as needed