Assistant Executive Chef / Kitchen Manager

Akron, OH, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $66,008.80 - $86,000.20

Work Schedule

Standard Hours

Benefits

Medical

Dental

Vision

401(k)

Paid Time Off

Monthly bonuses

annual bonuses

Paid management training

Employee Referral Bonus

Employee Discounts

holiday closures

financial assistance

Job Description

P.F. Chang's is a renowned restaurant chain known for delivering a unique and exceptional Asian dining experience across its widespread locations. As a thriving establishment with a commitment to quality, customer satisfaction, and operational excellence, P.F. Chang's has carved out a respected position in the hospitality industry. With a focus on blending traditional flavors with contemporary tastes, P.F. Chang's is more than just a restaurant; it is a community of passionate culinary professionals dedicated to celebrating life through food, family, and culture. The company values continual growth and development for its employees and offers competitive pay, comprehensive benefits, and opportunities for advancement within a supportive and engaging work environment. For those looking to build a rewarding career in culinary management, P.F. Chang's offers an inviting and dynamic workplace that emphasizes training, professional development, and employee well-being.

The current opportunity is for the role of an Assistant Executive Chef or Kitchen Manager, a key leadership position responsible for assisting in managing the kitchen culinary team and overseeing daily food service operations to uphold the highest standards in kitchen performance and food quality. This non-exempt, full-time position offers a competitive salary ranging from $66,008.80 to $86,000.20 annually (based on experience), assuming a 50-hour workweek. The hourly pay range is $23.08 to $30.07. The Assistant Kitchen Culinary Manager reports directly to the Executive Chef or Kitchen Manager and plays a vital role in ensuring operational excellence. Duties include supervising and training kitchen staff, managing inventory and food costs, maintaining safety standards, and ensuring timely food production and preparation. With a strong focus on leadership, communication, and quality control, this role is designed for professionals passionate about culinary arts and team development. The company supports career growth, offering paid management training programs, referral bonuses, holiday closures, and access to exclusive employee discounts. This position suits those with culinary management experience who are ready to take on operational responsibilities in a fast-paced, high-volume kitchen environment.

Job Requirements

2+ years of culinary management experience
Experience managing and writing prep lists
Valid driver's license
Experience in fast-paced, high-volume kitchen environments
Experience managing a team and developing future leaders
Strong communication and organizational skills
Knowledge of inventory management and cost control
Ability to stand and walk for 8-10 hours per shift
Ability to lift up to 50 lbs
Ability to work in warm kitchen conditions

Job Qualifications

2+ years of culinary management experience
Experience managing and writing prep lists
Strong leadership and team management skills
Effective communication and organizational skills
Experience in training and developing staff
Knowledge of food safety and health regulations
Ability to manage inventory and control food costs
Proficient in kitchen operations and food preparation
Ability to maintain high-quality product standards

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
Maintains safety certification requirements for all kitchen staff
Supervises and facilitates training for food prep and execution of menu items, procedures, and recipes
Maintains all product quality standards
Controls 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 prep lists and ordering guides
Completes opening and closing checklists
Responsible for maintenance and repairs of kitchen equipment and facility
Proficiently works all kitchen stations
Maintains a clean and safe environment for team members and guests