Assistant Executive Chef / Kitchen Manager

Akron, OH, USA|Travel

Job Overview

Employment Type

Full-time

Compensation

Hourly

Range $23.08 - $30.07

Work Schedule

Standard Hours

Benefits

Medical

Dental

Vision

401(k)

Paid Time Off

performance bonuses

Paid management training

Employee Referral Bonuses

exclusive discounts

holiday closures

financial assistance

Job Description

P.F. Chang's is a renowned restaurant chain specializing in American Chinese cuisine, known for its innovative takes on traditional dishes and vibrant dining atmosphere. Established with a commitment to quality ingredients and exceptional customer service, P.F. Chang's operates numerous locations across the United States and internationally, catering to a diverse clientele that values both classic and contemporary Asian-inspired dishes. The company prides itself on a culture that emphasizes teamwork, growth opportunities, and community support, making it a preferred employer in the restaurant industry. As part of their dedication to employee welfare, P.F. Chang's offers comprehensive benefits, competitive pay, and professional development programs that support both career advancement and personal well-being.

The role available is for an Assistant Executive Chef or Kitchen Manager, offering a full-time, non-exempt position with a competitive pay range based on experience from $23.08 to $30.07 per hour, or $66,008.80 to $86,000.20 annually, assuming 50 work hours per week. This pivotal culinary leadership position is responsible for assisting in managing the restaurant's culinary team and overseeing food service operations in the kitchen to uphold high operational standards. The Assistant Executive Chef or Kitchen Manager works closely with the Executive Chef or Kitchen Manager, playing an integral role in staffing, training, inventory control, and cost management within the kitchen.

In this role, you will be accountable for operational excellence, ensuring food quality, safety compliance, and efficient kitchen workflows. You will lead and develop kitchen staff, including Sous Chefs, by conducting interviews, overseeing training programs, and managing schedules. Additionally, maintaining kitchen equipment, handling daily prep and ordering guides, and ensuring a safe environment for team members and guests are essential responsibilities. The position demands hands-on experience in a fast-paced, high-volume kitchen and the physical stamina to stand, walk, bend, and lift throughout shifts. Candidates with management experience who demonstrate strong organizational and communication skills and an understanding of financial controls, inventory management, and team development are highly valued. Emphasis is placed on fostering a supportive team environment while achieving the restaurant’s operational and culinary goals.

Benefits provided include medical, dental, and vision coverage, 401(k), paid time off, performance bonuses, paid management training, employee referral bonuses, exclusive discounts, holiday closures, and financial support through the Lucky Cat Fund. This comprehensive suite of benefits, combined with a collaborative work culture that values passion and purpose, makes this an attractive opportunity for culinary professionals seeking growth and meaningful work at a respected restaurant brand.

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, delivering large catering orders, making supply runs, local restaurant marketing, attending offsite training and business meetings, and traveling between restaurant locations
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
ability to stand and walk for periods of eight to ten hours in length each shift
ability to reach, bend, balance and transport various objects weighing up to 30 lbs. repeatedly during a shift
ability to lift up to 50 lbs. when necessary
ability to work around various temperature levels in the kitchen, including warm to very warm temperatures

Job Qualifications

Culinary management experience of 2+ years
experience managing and writing prep lists
strong leadership and team management abilities
ability to develop and execute effective training programs
excellent communication and organizational skills
knowledge of inventory management and cost control
experience in fast-paced, high-volume kitchens
ability to meet physical demands of the role including standing, walking, bending, and lifting
valid driver's license

Job Duties

Accountable for operational excellence in the kitchen
delegates tasks and gives direction to all kitchen staff
conducts initial interviews with kitchen management and staff candidates
selects, orients and continually develops all Sous Chefs and kitchen staff
prepares work schedules for Sous Chef and kitchen staff
ensures ongoing preservation of safety certification requirements for all kitchen staff
supervises and facilitates all training for food preparation and execution of menu items, procedures, and recipes
maintains all product quality standards
maintains expected food costs and inventory
ensures proper timing and production for food orders
conducts ongoing 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
proficient in all kitchen stations
provides a clean and safe environment for team members and guests