Executive Chef / Kitchen Manager

Grand Rapids, MI, USA|Travel, Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $80,000.00 - $100,000.00

Work Schedule

Standard Hours

Benefits

Medical

Dental

Vision

401(k)

Paid Time Off

performance bonuses

Paid management training program

Referral Bonus Program

Employee Discounts

holiday closures

Financial Assistance Program

Job Description

P.F. Chang's is a globally recognized restaurant brand celebrated for its unique blend of Asian-inspired cuisine and vibrant dining experiences. Established with a commitment to quality and innovation, P.F. Chang's has become synonymous with exceptional food, warm hospitality, and an inviting atmosphere. As a full-service casual dining restaurant, it offers a compelling combination of traditional flavors and modern culinary techniques, appealing to a diverse and discerning clientele. The company operates with a strong emphasis on both its people and product, consistently striving to deliver an unparalleled guest experience while fostering a supportive and inclusive work environment.

The opportunity at P.F. Chang's is for a full-time salaried Executive Chef or Head Chef or Executive Kitchen Manager (EKM). This leadership role is essential for maintaining the highest culinary and operational standards within the kitchen. The Executive Chef or Kitchen Manager holds responsibility for managing the restaurant's culinary team and overseeing all food service operations. This position demands a comprehensive skill set that encompasses team leadership, culinary expertise, inventory and cost management, and adherence to health and safety regulations. Reporting directly to the Operating Partner or General Manager, this role serves as a cornerstone for the restaurant's success by ensuring smooth kitchen operations and guaranteeing food quality that meets P.F. Chang's distinguished standards.

The Executive Chef or Kitchen Manager is expected to lead the culinary team by recruiting, training, and developing staff members while managing daily operations to ensure optimal productivity and efficiency. The role includes overseeing inventory control, cost management, and compliance with health inspections. This position requires a hands-on leader who is actively involved in the kitchen, capable of managing multiple kitchen stations proficiently and maintaining a safe, clean environment conducive to high performance. With a salary range of $80,000 to $100,000 per year, based on experience, P.F. Chang's offers a competitive compensation package coupled with comprehensive benefits. This includes medical, dental, vision insurance, 401(k), paid time off, and additional incentives such as monthly and annual performance bonuses and paid management training programs to foster continuous professional growth. The company also offers a referral bonus program, exclusive employee discounts, and observes major holidays like Thanksgiving and Christmas.

P.F. Chang's prides itself on fostering a supportive community, demonstrated through the Lucky Cat Fund that provides financial assistance to qualifying team members during hardships. The workplace culture is built around the idea that this is more than just a job; it is a passion for celebrating life, family, and food. Prospective candidates who are looking for a dynamic, rewarding culinary leadership opportunity where they can enhance their skills, advance their careers, and contribute to a meaningful mission will find this position appealing. If you thrive in fast-paced, high-volume environments and are committed to culinary excellence and team development, this role at P.F. Chang's represents a prime career opportunity to make a significant impact in a respected and growing restaurant brand.

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

Culinary degree or culinary certificate (preferred)
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
bilingual in English and Spanish (preferred)
previous front of house restaurant management experience (preferred)
experience working in an upscale scratch kitchen concept (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