Assistant Executive Chef

Dayton, OH, USA|

Job Overview

Employment Type

Full-time

Compensation

Hourly

Range $23.08 - $30.07

Benefits

Medical

Dental

Vision

401(k)

Paid Time Off

performance bonuses

Professional Development

Job Description

P.F. Chang's is a renowned restaurant chain known for delivering an exceptional dining experience through a unique blend of Asian cuisine and contemporary flavors. With a commitment to quality, innovation, and customer satisfaction, P.F. Chang's has established itself as a leader in the casual dining sector across the United States and internationally. The company prides itself on fostering a culture of passion, teamwork, and continuous growth, creating a welcoming environment for both guests and team members alike. By emphasizing the values of family, food, and celebration, P.F. Chang's cultivates a vibrant community that goes beyond just serving meals—it celebrates life. The restaurant offers a comprehensive benefits package that supports the wellbeing and development of its employees, including medical, dental, vision insurance, 401(k) savings plan, paid time off, and performance-based bonuses. Additionally, they provide access to professional development opportunities through paid management training and promote from within to encourage career advancement. P.F. Chang's also supports their team with an employee referral program, exclusive discounts, holiday closures on major holidays like Thanksgiving and Christmas, and a supportive financial assistance fund known as the Lucky Cat Fund for qualifying team members. This creates a workplace where employees can thrive both personally and professionally.

The role of Assistant Executive Chef, also known as Assistant Kitchen Culinary Manager, at P.F. Chang's is a full-time, non-exempt position highly integral to the success of the kitchen and overall restaurant operations. The salary range for this role is from $66,008.80 to $86,000.20 annually, based on experience, reflecting the importance of the position and P.F. Chang’s commitment to competitive compensation. This role assumes a 50-hour workweek and an hourly rate of $23.08 to $30.07. Reporting directly to the Executive Chef or Kitchen Manager, the Assistant Executive Chef is responsible for supporting the management of the culinary team and daily food service operations, ensuring compliance with high culinary standards and operational excellence.

The Assistant Executive Chef’s responsibilities extend to hiring, training, and developing the culinary staff, including Sous Chefs and other kitchen employees. The role also involves managing inventory and controlling food costs, monitoring food quality, overseeing production timing, and maintaining safety and cleanliness standards within the kitchen. This leadership position demands hands-on involvement in kitchen operations, including preparing schedules, conducting performance appraisals, holding staff accountable to dress code policies, and managing equipment maintenance and repairs. The ideal candidate for this position is skilled in managing a fast-paced, high-volume kitchen environment with a focus on both team development and operational efficiency.

In addition to strong culinary expertise, candidates should possess excellent communication, organizational, and leadership skills. Experience in facilitating effective training programs and understanding inventory control and financial management within a kitchen setting are vital. Physical demands include the ability to stand and walk for long hours, perform lifting and carrying tasks up to 50 pounds, and work in varying kitchen temperature conditions. The role may require driving responsibilities, including coverage needs, catering deliveries, and supporting multiple restaurant locations.

P.F. Chang's values diversity and prefers candidates who are bilingual in English and Spanish or have experience working within casual or upscale dining environments, especially within a restaurant chain or franchise. This role offers a unique opportunity to join a supportive and dynamic team committed to excellence and eager to celebrate life through food and family.

Job Requirements

2+ years of culinary management experience with experience managing and writing prep lists
Must possess a valid driver’s license to perform occasional duties such as providing shift coverage, meeting liquor license requirements depending on the state, delivering large catering orders which may include operating a rental truck, making supply runs, local restaurant marketing, attending offsite training and business meetings, and traveling between restaurant locations to support operations
Experience working in a hands-on, fast paced, high volume environment
Experience in managing a team, while identifying and developing employees for future leadership roles
Experience in facilitating and executing an effective training program
Effective communication and organizational skills
Understanding of managing inventory, cost of goods and overall control of financials
Must be able to stand and walk for periods of eight to ten hours in length each shift
Must be able to reach, bend, balance and transport various objects weighing up to 30 lbs repeatedly during a shift
At times it might be necessary to lift up to 50 lbs
Must be able to work around various levels of temperature, including warm to very warm temperatures in the kitchen

Job Qualifications

2+ years of culinary management experience with experience managing and writing prep lists
Experience working in a hands-on, fast paced, high volume environment
Experience in managing a team, while identifying and developing employees for future leadership roles
Experience in facilitating and executing an effective training program
Effective communication and organizational skills
Understanding of managing inventory, cost of goods and overall control of financials
Must possess a valid driver’s license
Ability to stand and walk for long periods
Ability to reach, bend, balance and transport objects weighing up to 30 lbs repeatedly
Ability to work in warm to very warm kitchen temperatures

Job Duties

Accountable for operational excellence in the kitchen
Delegates tasks and gives direction to all kitchen staff
Initial interviews with kitchen management and staff candidates
Selection, orientation and continual development of all Sous Chefs and kitchen staff
Prepares work schedules for Sous Chef and kitchen staff
On-going preservation of safety certification requirements for all kitchen staff
Supervises and facilitates all training for all food prep and execution of menu items, procedures, and recipes to all kitchen staff
Responsible for maintaining all product quality standards
Responsible for maintaining expected food costs and inventory
Ensures proper timing and production for food orders
On-going performance appraisals for Sous Chefs and kitchen staff
Holds kitchen staff accountable for dress code standards
Oversees or completes all prep lists and ordering guides
Completes opening and closing checklists
Responsible for maintenance and repairs of kitchen equipment and facility
Responsible for knowing how to work all kitchen stations proficiently
Accountable for providing a clean and safe environment for both Team Members and Guests