Executive Chef / Kitchen Manager

Sayville, NY, USA|Travel

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $98,000.00 - $118,000.00

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

financial assistance

Job Description

P.F. Chang's is a renowned upscale casual dining restaurant known for its innovative Asian cuisine, vibrant atmosphere, and commitment to delivering exceptional guest experiences. Established as a leader in the restaurant industry, P.F. Chang's prides itself on blending traditional Asian flavors with modern culinary techniques, creating a unique dining environment that attracts a diverse clientele. With locations across the United States and internationally, P.F. Chang's offers career opportunities for individuals passionate about food, hospitality, and team collaboration. The company is focused on growth and development, promoting from within, and providing comprehensive benefits and professional development opportunities to its employees.

P.F. Chang's is currently hiring for the full-time salaried position of Executive Chef, Head Chef, or Executive Kitchen Manager (EKM). This pivotal role involves managing the restaurant's culinary team and food service operations to uphold the highest standards in the kitchen. The Executive Chef or Kitchen Manager will be responsible for hiring, training, and developing the kitchen staff, managing inventory, controlling food costs, and ensuring compliance with health and safety regulations. Reporting directly to the restaurant Operating Partner or General Manager, this position plays a critical role in the overall success and smooth daily operation of the kitchen. Compensation for this role ranges between $98,000 and $118,000 annually, depending on experience.

The Executive Chef will lead kitchen operations, emphasizing operational excellence by delegating tasks, maintaining kitchen staff schedules, and overseeing food production to ensure quality and timely delivery of menu items. Additional responsibilities include conducting interviews, facilitating training and development, maintaining safety certifications, managing inventory and costs, overseeing health inspections, and ensuring the kitchen equipment and facility are well maintained. This managerial position requires hands-on involvement in the kitchen, with proficiency in all kitchen stations and the ability to maintain food quality and proper food costs.

This role suits a dynamic leader who thrives in a fast-paced, high-volume environment and who is committed to fostering a supportive and professional kitchen team. P.F. Chang's emphasizes a culture of continuous improvement, offering performance incentives, paid management training, and a supportive community to assist team members during hardships. Employees also benefit from comprehensive medical, dental, and vision insurance, a 401(k) plan, paid time off, exclusive employee discounts, and holiday closures for Thanksgiving and Christmas at most locations. This makes P.F. Chang's an excellent employer for culinary professionals looking to build a rewarding career in the restaurant industry with stability and growth potential.

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 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 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
ongoing 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
ongoing 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