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 restaurant chain celebrated for its innovative approach to Asian dining and commitment to high-quality ingredients and exceptional culinary experiences. The company is a leader in the casual dining industry, known for its vibrant atmosphere, delicious scratch-made dishes, and strong dedication to employee development and customer satisfaction. As a dynamic and growing establishment, P.F. Chang's offers a supportive and engaging work environment where team members are valued and encouraged to grow professionally.
P.F. Chang's is currently hiring for a full-time, salaried Executive Chef or Head Chef or Executive Kitchen Manager (EKM) position, with a competitive pay range between $75,500 and $95,500 per year, based on experience. This pivotal role involves managing the restaurant's culinary team and kitchen operations to uphold extraordinary standards in food preparation, safety, quality, and service.
The Executive Chef or Kitchen Manager serves as the heart of the kitchen, responsible for recruiting, training, and developing a skilled culinary staff, including Sous Chefs and kitchen personnel. This leadership position is critical for ensuring smooth, efficient kitchen operations that maintain product quality, controlling food costs, and managing inventory to maximize profitability. Reporting directly to the restaurant Operating Partner or General Manager, the Executive Chef is accountable for overall operational excellence within the kitchen.
This role requires a hands-on leader capable of delegating tasks effectively, scheduling staff, and maintaining compliance with health and safety regulations. The successful candidate will oversee inventory management, cost control, health inspections, and kitchen equipment maintenance, ensuring all food items meet stringent quality standards. The Executive Chef is responsible for creating a positive and safe working environment, facilitating continuous culinary training, and conducting performance appraisals for their team.
Professional development is a key focus at P.F. Chang's, and this position includes access to paid management training programs designed to enhance skills and foster career progression. The company promotes from within, encouraging employees to develop their leadership capabilities. The role also entails occasional travel between restaurant locations to support operational needs and involvement in local restaurant marketing initiatives.
P.F. Chang's values diversity and welcomes candidates with bilingual skills, especially in English and Spanish, and those with prior experience in upscale, scratch-kitchen concepts. Candidates with culinary degrees or certificates, as well as front-of-house management experience, will find added opportunities for contribution and growth.
In summary, the Executive Chef or Kitchen Manager position at P.F. Chang's is a rewarding opportunity for culinary professionals who are passionate about food, leadership, and creating memorable dining experiences. With comprehensive benefits, competitive pay, and a supportive community, P.F. Chang's invites qualified candidates to join their team and advance their culinary careers in a thriving, purpose-driven restaurant brand.
P.F. Chang's is currently hiring for a full-time, salaried Executive Chef or Head Chef or Executive Kitchen Manager (EKM) position, with a competitive pay range between $75,500 and $95,500 per year, based on experience. This pivotal role involves managing the restaurant's culinary team and kitchen operations to uphold extraordinary standards in food preparation, safety, quality, and service.
The Executive Chef or Kitchen Manager serves as the heart of the kitchen, responsible for recruiting, training, and developing a skilled culinary staff, including Sous Chefs and kitchen personnel. This leadership position is critical for ensuring smooth, efficient kitchen operations that maintain product quality, controlling food costs, and managing inventory to maximize profitability. Reporting directly to the restaurant Operating Partner or General Manager, the Executive Chef is accountable for overall operational excellence within the kitchen.
This role requires a hands-on leader capable of delegating tasks effectively, scheduling staff, and maintaining compliance with health and safety regulations. The successful candidate will oversee inventory management, cost control, health inspections, and kitchen equipment maintenance, ensuring all food items meet stringent quality standards. The Executive Chef is responsible for creating a positive and safe working environment, facilitating continuous culinary training, and conducting performance appraisals for their team.
Professional development is a key focus at P.F. Chang's, and this position includes access to paid management training programs designed to enhance skills and foster career progression. The company promotes from within, encouraging employees to develop their leadership capabilities. The role also entails occasional travel between restaurant locations to support operational needs and involvement in local restaurant marketing initiatives.
P.F. Chang's values diversity and welcomes candidates with bilingual skills, especially in English and Spanish, and those with prior experience in upscale, scratch-kitchen concepts. Candidates with culinary degrees or certificates, as well as front-of-house management experience, will find added opportunities for contribution and growth.
In summary, the Executive Chef or Kitchen Manager position at P.F. Chang's is a rewarding opportunity for culinary professionals who are passionate about food, leadership, and creating memorable dining experiences. With comprehensive benefits, competitive pay, and a supportive community, P.F. Chang's invites qualified candidates to join their team and advance their culinary careers in a thriving, purpose-driven restaurant brand.
Job Requirements
- 3+ years of culinary management experience with experience managing and writing prep lists
- Valid driver's license to perform occasional duties such as shift coverage, liquor license requirements, delivering catering orders, supply runs, marketing, offsite training and business meetings, and traveling between locations
- Experience managing inventory, cost of goods and overall financial control
- Experience working in a hands-on, fast paced, high volume environment
- Experience managing a team and developing future leaders
- Experience facilitating and executing training
- Strong communication and organizational skills
- Ability to stand and walk for 8 to 10 hours per shift
- Ability to reach, bend, balance and transport objects up to 30 lbs repeatedly
- Ability to lift up to 50 lbs when necessary
- Ability to work in warm to very warm kitchen temperatures
Job Qualifications
- Culinary degree or culinary certificate preferred
- Experience managing inventory, cost of goods and overall control of financials
- Experience working in a fast-paced, high volume environment
- Experience in culinary management with responsibility for prep lists
- Strong communication and organizational skills
- Ability to identify and develop employees for future leadership roles
- Experience in facilitating and executing training
- Ability to stand and walk for extended periods
- Ability to lift and transport objects up to 50 lbs
- 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
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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