Executive Chef / Kitchen Manager

Sandy Springs, GA, USA|

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 bonuses

annual bonuses

Paid management training

Employee Referral Program

exclusive discounts

holiday closures

Financial Assistance Program

Job Description

P.F. Chang's is a renowned American-based restaurant chain that specializes in Asian-themed dining experiences, offering guests a blend of traditional Asian flavors and modern culinary artistry. Established several decades ago, the company has grown into a significant name in the casual dining industry with a commitment to quality, innovation, and exceptional guest service. P.F. Chang's prides itself on its culinary excellence, vibrant atmosphere, and welcoming hospitality, which has earned it a loyal customer base and a reputation as a premium dining destination. The chain operates numerous locations across the United States and internationally, making it a well-recognized brand in the restaurant sector. The culture at P.F. Chang's centers around passion for food, dedication to team members, and a focus on fostering a supportive and inclusive work environment. Employees are encouraged to grow professionally within the company, benefiting from various development programs and a collaborative workplace style. The company offers competitive salaries and comprehensive benefits to attract and retain top talent in the industry. The role available is for a full-time salaried Executive Chef, Head Chef, or Executive Kitchen Manager (EKM) with a pay range of $80,000 to $100,000 annually, based on experience.

The Executive Chef or Executive Kitchen Manager at P.F. Chang's plays a pivotal role in steering the culinary direction and operational excellence of the kitchen team. This leadership position entails managing all restaurant culinary staff, ensuring that food service operations meet the highest standards of quality, safety, and efficiency. The Executive Chef is responsible for recruiting, training, and continuously developing the kitchen workforce, including Sous Chefs and kitchen staff. They oversee inventory control, cost management, and compliance with health and safety regulations, making sure the restaurant runs smoothly and profitably.

This position demands hands-on management skills, as the Executive Chef often works alongside kitchen staff in a fast-paced, high-volume environment. Attention to detail is critical to maintain product quality, timing of food preparation, and adherence to standardized recipes and procedures. The Executive Chef also handles performance appraisals, enforces dress and hygiene standards, and is accountable for maintaining a clean and safe kitchen environment for both team members and guests. The role reports directly to the restaurant Operating Partner or General Manager, highlighting its importance within the organizational hierarchy.

In addition to operational responsibilities, the Executive Chef is tasked with establishing and sustaining a positive team culture that encourages employee engagement and career advancement. With a focus on promoting from within, P.F. Chang's supports the professional growth of its kitchen staff through paid management training and leadership development initiatives. The company also fosters a supportive community through programs such as the Lucky Cat Fund, providing financial assistance in times of hardship. This job presents an exciting opportunity for culinary professionals passionate about leadership, innovation, and delivering an exceptional dining experience while advancing their careers within a well-established and respected restaurant brand.

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, 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
bilingual in English and Spanish preferred
experience working in an upscale scratch kitchen concept preferred
previous front of house restaurant management experience preferred
culinary degree or culinary certificate 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