Executive Chef / Kitchen Manager

Fort Wayne, IN, USA|

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $75,500.00 - $95,500.00

Benefits

Medical insurance

Dental Insurance

Vision Insurance

401(k) Plan

Paid Time Off

Performance incentives

Employee Discounts

Job Description

P.F. Chang's is a renowned Asian-themed restaurant brand known for its innovative approach to upscale dining and its commitment to providing guests with an exceptional culinary experience. Founded in 1993, P.F. Chang's has established itself as a leader in the casual dining industry by blending unique, fresh ingredients with bold flavors inspired by Asian cuisine. This restaurant chain emphasizes quality, creativity, and a warm, welcoming atmosphere, making it a popular destination for both everyday dining and special occasions. With numerous locations across the United States and internationally, P.F. Chang's continues to grow and thrive by maintaining high standards in food quality, customer service, and operational excellence. The company is dedicated to fostering a supportive and inclusive work environment where team members can grow and develop professionally.

We are currently hiring for a full-time salaried Executive Chef, Head Chef, or Executive Kitchen Manager (EKM) at P.F. Chang's. This pivotal leadership role is responsible for overseeing the entire kitchen operation to ensure exceptional food production and service quality that meet the brand's rigorous standards. The Executive Chef or Kitchen Manager manages the culinary team and drives operational excellence within the kitchen, fostering a culture of teamwork, safety, and continuous improvement. Key responsibilities include hiring, training, and developing kitchen staff, managing inventory, controlling food costs, ensuring compliance with health and safety regulations, and maintaining the highest quality standards for all food produced. Reporting directly to the Operating Partner or General Manager, the Executive Chef plays an integral role in the day-to-day success of the restaurant.

The role requires strong leadership skills, culinary expertise, and the ability to work efficiently in a fast-paced, high-volume environment. Candidates must be experienced in managing teams, developing employees for leadership roles, and facilitating training programs. Additionally, the position requires hands-on involvement in kitchen operations, ensuring consistency in food preparation and presentation. The Executive Chef is expected to maintain a clean, safe, and organized kitchen environment that supports both team members and guest satisfaction.

P.F. Chang's offers competitive compensation, with a salary range based on experience from $75,500 to $95,500 annually. The position also includes an array of comprehensive benefits designed to support employee well-being and professional growth. This includes medical, dental, and vision insurance, a 401(k) retirement plan, paid time off, performance-based incentives such as monthly and annual bonuses, and exclusive employee discounts. The company invests in professional development through paid management training programs aimed at skill enhancement and career advancement. P.F. Chang's culture emphasizes celebrating life, family, and food, making it more than just a job but a meaningful career opportunity. The employer’s commitment to community support is also evident through its Lucky Cat Fund, which provides financial assistance to team members facing hardships.

This role is ideal for a culinary professional who is passionate about leading a dynamic kitchen team and delivering outstanding dining experiences. If you have at least three years of culinary management experience, are adept at managing inventory and kitchen finances, and are ready to take the next step in your career with a respected brand, P.F. Chang's invites you to apply now. Joining this company means becoming part of a supportive, growth-oriented environment where your leadership can make a significant impact. The hiring process is straightforward, encouraging interested candidates to prepare their resumes and apply online through the company’s career portal.

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