Job Overview
Employment Type
Full-time
Compensation
Salary
Range $80,000.00 - $100,000.00
Benefits
Medical
Dental
Vision
401(k)
Paid Time Off
Monthly bonuses
annual bonuses
Paid management training
Employee Referral Bonus
exclusive discounts
Most locations closed on Thanksgiving and Christmas
Financial assistance through Lucky Cat Fund
Job Description
P.F. Chang's is a renowned casual dining restaurant chain specializing in Asian cuisine, known for its innovative dishes and high-quality ingredients. Established as a leader in the restaurant industry, P.F. Chang's has built a strong reputation for delivering exceptional dining experiences through a combination of excellent food, vibrant atmosphere, and attentive service. With locations across the United States and internationally, P.F. Chang's continues to expand its footprint by focusing on culinary excellence and customer satisfaction. The company embraces a culture that promotes growth, development, and community support among its team members, making it a sought-after employer in the hospitality sector.
The role of Executive Chef or Head Chef, also known as Executive Kitchen Manager (EKM), at P.F. Chang's is a full-time salaried position with an attractive pay range of $80,000 to $100,000 per year based on experience. This key leadership role carries significant responsibility for the management of the restaurant's culinary operations and kitchen team. The Executive Chef or Kitchen Manager is entrusted with overseeing all aspects of food preparation, kitchen safety, staff training, and inventory control, ensuring that the highest standards of food quality and operational efficiency are consistently met.
The Executive Chef or Kitchen Manager reports directly to the restaurant Operating Partner or General Manager and plays a critical role in maintaining operational excellence. This position requires excellent leadership skills to recruit, train, and develop the kitchen team, including Sous Chefs and other culinary staff, fostering a collaborative and high-performing environment. The successful candidate must have a strong background in culinary management and food service operations, with a focus on maintaining cost controls, managing inventory effectively, and ensuring health and safety compliance.
In addition to operational responsibilities, the Executive Chef or Kitchen Manager must be adept at conducting performance evaluations, managing food production workflows, and maintaining kitchen cleanliness and safety standards. They will also be responsible for ordering and preparing all elements of kitchen stock and supplies, addressing equipment maintenance needs, and ensuring all food is prepared to P.F. Chang's exacting standards. This role demands a balance of hands-on culinary expertise and strategic management to deliver a seamless dining experience for guests.
The role offers opportunities for career advancement through the company’s paid management training programs, reflecting P.F. Chang's commitment to promoting from within and developing its employees' talents. The company values a diverse and inclusive workplace and provides supportive community benefits such as the Lucky Cat Fund for financial assistance during hardships. Working at P.F. Chang's means joining a passionate team united by the purpose: To Celebrate Life. Family. Food. This position is ideal for motivated culinary professionals eager to grow their careers in a fast-paced, high-volume environment with a focus on quality and innovation.
The role of Executive Chef or Head Chef, also known as Executive Kitchen Manager (EKM), at P.F. Chang's is a full-time salaried position with an attractive pay range of $80,000 to $100,000 per year based on experience. This key leadership role carries significant responsibility for the management of the restaurant's culinary operations and kitchen team. The Executive Chef or Kitchen Manager is entrusted with overseeing all aspects of food preparation, kitchen safety, staff training, and inventory control, ensuring that the highest standards of food quality and operational efficiency are consistently met.
The Executive Chef or Kitchen Manager reports directly to the restaurant Operating Partner or General Manager and plays a critical role in maintaining operational excellence. This position requires excellent leadership skills to recruit, train, and develop the kitchen team, including Sous Chefs and other culinary staff, fostering a collaborative and high-performing environment. The successful candidate must have a strong background in culinary management and food service operations, with a focus on maintaining cost controls, managing inventory effectively, and ensuring health and safety compliance.
In addition to operational responsibilities, the Executive Chef or Kitchen Manager must be adept at conducting performance evaluations, managing food production workflows, and maintaining kitchen cleanliness and safety standards. They will also be responsible for ordering and preparing all elements of kitchen stock and supplies, addressing equipment maintenance needs, and ensuring all food is prepared to P.F. Chang's exacting standards. This role demands a balance of hands-on culinary expertise and strategic management to deliver a seamless dining experience for guests.
The role offers opportunities for career advancement through the company’s paid management training programs, reflecting P.F. Chang's commitment to promoting from within and developing its employees' talents. The company values a diverse and inclusive workplace and provides supportive community benefits such as the Lucky Cat Fund for financial assistance during hardships. Working at P.F. Chang's means joining a passionate team united by the purpose: To Celebrate Life. Family. Food. This position is ideal for motivated culinary professionals eager to grow their careers in a fast-paced, high-volume environment with a focus on quality and innovation.
Job Requirements
- 3+ 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 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
- 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
- Must possess a valid driver's license
- Bilingual in English and Spanish preferred
- Experience working in an upscale scratch kitchen concept preferred
- Previous front of house restaurant management experience preferred
- Culinary degree or culinary certificate preferred
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
No experience required
Job Location
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