Executive Chef / Kitchen Manager

Indianapolis, IN, USA|Travel, Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $75,500.00 - $95,500.00

Work Schedule

Standard Hours

Benefits

Medical

Dental

Vision

401(k)

Paid Time Off

Monthly bonuses

annual bonuses

Paid management training

Referral Bonus

Employee Discounts

holidays off

financial assistance

Job Description

P.F. Chang's is a renowned upscale casual dining restaurant chain known for its innovative and delicious Asian-inspired cuisine. Established with a dedication to quality, fresh ingredients, and exceptional guest experiences, P.F. Chang's offers a contemporary setting where guests can enjoy a vibrant culinary journey. The company values passion, family, food, and community, creating a dynamic work environment focused on growth and development. With its commitment to celebrating life through meaningful work, P.F. Chang's employs a team of dedicated professionals who thrive in fast-paced, high-volume environments, striving to deliver excellence every day.

P.F. Chang's is currently seeking a full-time salaried Executive Chef, Head Chef, or Executive Kitchen Manager (EKM) to lead the culinary operations and kitchen team at their restaurant locations. This leadership position offers a competitive salary ranging from $75,500 to $95,500 per year, depending on experience. The Executive Chef or Kitchen Manager plays a pivotal role in maintaining high operational standards within the kitchen. Responsibilities include hiring, training, and mentoring the culinary team and kitchen staff, ensuring adherence to food quality and safety standards, managing inventory and food costs, and fostering a productive and supportive team environment. The role requires strong culinary management expertise, leadership skills, and the ability to operate efficiently in a fast-paced setting. Reporting directly to the restaurant Operating Partner or General Manager, the Executive Chef is instrumental in driving kitchen operational excellence, maintaining compliance with health inspections, and ensuring all culinary team members are equipped and motivated to perform their best. This role also involves scheduling, overseeing food preparation, managing equipment maintenance, and upholding cleanliness and safety protocols to create a welcoming environment for both Team Members and Guests. P.F. Chang's fosters professional growth through its paid management training programs, internal promotion opportunities, and a range of comprehensive benefits including medical, dental, vision, 401(k), paid time off, and more. Candidates will find themselves part of a supportive and vibrant community, dedicated to celebrating life through great food and shared values. This role is perfect for experienced culinary leaders passionate about delivering exceptional dining experiences and growing their careers within a respected and innovative restaurant company.

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

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