Executive Chef / Kitchen Manager

Atlanta, GA, USA|Onsite

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 bonus

Annual bonus

Paid management training

Referral Bonus

Employee Discounts

Most locations closed on Thanksgiving and Christmas

Financial assistance through Lucky Cat Fund

Job Description

P.F. Chang's is a renowned American-based restaurant chain specializing in Asian cuisine, known for its innovative approach to traditional dishes and upscale dining experience. With numerous locations across the United States and internationally, P.F. Chang's prides itself on combining fresh ingredients and authentic flavors to deliver high-quality food and exceptional service. This well-established restaurant brand fosters a culture of passion, teamwork, and respect, providing not only memorable meals for guests but also rewarding career opportunities for its employees. The company emphasizes professional growth, employee development, and a supportive work environment, which has helped it maintain a loyal clientele and a motivated workforce. Employees at P.F. Chang's benefit from comprehensive training programs, competitive compensation, and a variety of exclusive perks that make working here a rewarding experience.

Currently, P.F. Chang's is seeking a full-time salaried Executive Chef or Head Chef, also known as the Executive Kitchen Manager (EKM). This critical leadership role involves managing all culinary operations within the restaurant to ensure the highest standards of food quality, service, and safety. The Executive Chef or Kitchen Manager oversees the kitchen team, including hiring, training, scheduling, inventory management, and cost control. Reporting directly to the Operating Partner or General Manager, the position demands a hands-on leader who can drive operational excellence in a fast-paced, high-volume kitchen environment.

This role offers a salary range of $80,000 to $100,000 annually, dependent on experience, making it a lucrative opportunity for culinary professionals looking to advance their careers in restaurant management. As an Executive Chef or Kitchen Manager at P.F. Chang's, you will be responsible for fostering a positive and productive kitchen environment where all team members can thrive and develop their skills. You will also enforce health and safety standards, maintain product quality, and ensure efficient food production and preparation according to the restaurant's recipes and protocols.

Moreover, this position provides opportunities for professional development through paid management training programs, encouraging career progression within the company. Employees enjoy a range of benefits including medical, dental, vision coverage, 401(k) plans, paid time off, and performance-based bonuses. The company also values its community and offers financial assistance during hardships through the Lucky Cat Fund, along with exclusive employee discounts and a supportive workplace culture. Holiday closures on Thanksgiving and Christmas further enhance work-life balance for team members.

In summary, joining P.F. Chang's as an Executive Chef or Kitchen Manager means becoming part of a passionate team dedicated to celebrating life through family, food, and meaningful work. This role calls for experienced culinary leaders ready to take on responsibility for kitchen operations and staff development within an innovative and respected restaurant brand. With a competitive salary, comprehensive benefits, and a clear pathway for career growth, this is an excellent opportunity for professionals committed to culinary excellence and leadership.

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
Strong communication and organizational skills
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

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