Job Overview
Employment Type
Full-time
Compensation
Salary
Range $89,000.00 - $109,000.00
Work Schedule
Standard Hours
Benefits
Medical
Dental
Vision
401k
Paid Time Off
Monthly bonuses
annual bonuses
Paid management training
Employee Referral Program
Exclusive employee discounts
Most locations closed on Thanksgiving and Christmas
Financial assistance through Lucky Cat Fund
Job Description
P.F. Chang's is a renowned restaurant company known for its commitment to delivering an exceptional dining experience through high-quality cuisine, vibrant ambiance, and excellent customer service. As a leader in the casual dining sector, P.F. Chang's focuses on Asian-inspired dishes crafted with fresh ingredients made from scratch daily. The brand has built a strong reputation for innovation and quality in the culinary world, offering a distinctive mix of traditional flavors and modern expectations.
P.F. Chang's is currently hiring for a full-time, salaried Executive Chef, Head Chef, or Executive Kitchen Manager (EKM) position. The compensation for this role ranges from $89,000 to $109,000 per year based on experience, reflecting the company's recognition of skilled and experienced culinary professionals.
The Executive Chef or Kitchen Manager is at the heart of the restaurant's kitchen operations. This leadership role is responsible for managing the culinary team, overseeing food service operations, and ensuring all kitchen activities meet the brand’s high standards. Reporting directly to the restaurant Operating Partner or General Manager, the Executive Chef shoulders the accountability for operational excellence within the kitchen. This includes hiring, onboarding, coaching, and developing the culinary and kitchen staff. Additionally, the role includes managing inventory, overseeing food cost controls, and maintaining strict health and safety standards.
The Executive Chef or Kitchen Manager delegates tasks efficiently, conducts interviews for kitchen staff candidates, prepares work schedules, and ensures continuous training of the team to uphold consistent food quality and operational standards. They hold the responsibility for executing all recipes precisely and managing food order timing to guarantee customer satisfaction. Maintaining a clean, safe, and productive kitchen environment is also a critical part of the role.
The position requires a hands-on leader proficient in all kitchen stations to support the team effectively. This individual must be adept at handling food safety practices, preparing and managing prep lists, and executing inventory control methods that help maintain expected food costs. They oversee or personally complete prep lists and ordering guides, manage opening and closing kitchen checklists, and are responsible for kitchen maintenance and equipment repairs.
Beyond managing day-to-day kitchen functions, the Executive Chef is also charged with performing ongoing performance appraisals for sous chefs and kitchen staff and enforcing dress code and professional standards consistently. This role demands excellent communication and organizational skills to foster teamwork and efficiency in a fast-paced, high-volume environment.
P.F. Chang's values professional development highly, offering paid management training programs to enhance skills and support career advancement, with a strong emphasis on promoting from within. The company supports its employees through comprehensive benefits, competitive pay with performance incentives, employee referral bonuses, and a supportive community environment. Benefits include medical, dental, vision insurance, a 401(k) plan, paid time off, and much more, making it a compelling workplace for culinary professionals passionate about growth and excellence.
If you have a passion for culinary arts and leadership in a dynamic restaurant setting, P.F. Chang's offers a meaningful career opportunity to grow and make an impact leading the heart of their operations – the kitchen.
P.F. Chang's is currently hiring for a full-time, salaried Executive Chef, Head Chef, or Executive Kitchen Manager (EKM) position. The compensation for this role ranges from $89,000 to $109,000 per year based on experience, reflecting the company's recognition of skilled and experienced culinary professionals.
The Executive Chef or Kitchen Manager is at the heart of the restaurant's kitchen operations. This leadership role is responsible for managing the culinary team, overseeing food service operations, and ensuring all kitchen activities meet the brand’s high standards. Reporting directly to the restaurant Operating Partner or General Manager, the Executive Chef shoulders the accountability for operational excellence within the kitchen. This includes hiring, onboarding, coaching, and developing the culinary and kitchen staff. Additionally, the role includes managing inventory, overseeing food cost controls, and maintaining strict health and safety standards.
The Executive Chef or Kitchen Manager delegates tasks efficiently, conducts interviews for kitchen staff candidates, prepares work schedules, and ensures continuous training of the team to uphold consistent food quality and operational standards. They hold the responsibility for executing all recipes precisely and managing food order timing to guarantee customer satisfaction. Maintaining a clean, safe, and productive kitchen environment is also a critical part of the role.
The position requires a hands-on leader proficient in all kitchen stations to support the team effectively. This individual must be adept at handling food safety practices, preparing and managing prep lists, and executing inventory control methods that help maintain expected food costs. They oversee or personally complete prep lists and ordering guides, manage opening and closing kitchen checklists, and are responsible for kitchen maintenance and equipment repairs.
Beyond managing day-to-day kitchen functions, the Executive Chef is also charged with performing ongoing performance appraisals for sous chefs and kitchen staff and enforcing dress code and professional standards consistently. This role demands excellent communication and organizational skills to foster teamwork and efficiency in a fast-paced, high-volume environment.
P.F. Chang's values professional development highly, offering paid management training programs to enhance skills and support career advancement, with a strong emphasis on promoting from within. The company supports its employees through comprehensive benefits, competitive pay with performance incentives, employee referral bonuses, and a supportive community environment. Benefits include medical, dental, vision insurance, a 401(k) plan, paid time off, and much more, making it a compelling workplace for culinary professionals passionate about growth and excellence.
If you have a passion for culinary arts and leadership in a dynamic restaurant setting, P.F. Chang's offers a meaningful career opportunity to grow and make an impact leading the heart of their operations – the kitchen.
Job Requirements
- 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
- 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
- 3+ years of culinary management experience with experience managing and writing prep lists
- Experience in managing inventory, cost of goods and overall control of financials
- 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 effectively executing training
- Strong communication and organizational skills
Job Duties
- Accountable for operational excellence in the kitchen
- Delegates tasks and gives direction to all kitchen staff
- Conducts interviews with kitchen management and staff candidates
- Selection, orientation and continual development of all sous chefs and kitchen staff
- Prepares work schedule for sous chef and kitchen staff
- On-going preservation of safety certification requirements for all kitchen staff
- Responsible for managing inventory, cost of goods and overall control of financials
- Responsible for health inspections
- Supervises and facilitates all training for all food prep and execution of menu items, procedures, and recipes to all kitchen staff
- 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
- Responsible for maintaining all product quality standards
- Responsible for maintaining expected food costs and inventory
- 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
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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