Executive Chef / Kitchen Manager

Greensboro, NC, USA|

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $75,500.00 - $95,500.00

Benefits

Medical

Dental

Vision

401(k)

Paid Time Off

Monthly bonuses

annual bonuses

Paid management training program

Referral Bonus

Employee Discounts

holiday closures

financial assistance

Job Description

P.F. Chang's is a renowned restaurant chain known for its unique blend of Asian cuisine and contemporary dining experience. Established as a leader in the casual dining industry, P.F. Chang's has built a reputation for delivering high-quality, innovative dishes crafted from fresh ingredients. The company prides itself on a culture centered around celebration, family, and food, making it not just a restaurant but a community where employees and guests alike feel valued and inspired. With locations across the United States and beyond, P.F. Chang's continues to grow, offering opportunities for career development in a dynamic and fast-paced environment.\n\nWe are currently hiring for a full-time salaried Executive Chef, Head Chef, or Executive Kitchen Manager (EKM) role. This key leadership position sits at the heart of our restaurant operations and is responsible for overseeing the culinary team and ensuring all kitchen operations maintain the highest standards. The Executive Chef or Kitchen Manager reports directly to the Operating Partner or General Manager and plays a critical role in managing staffing, training, inventory control, and cost management within the kitchen. The pay range for this role, based on experience, is $75,500 to $95,500 per year. Along with competitive pay, the company offers performance incentives such as monthly and annual bonuses, making this a rewarding opportunity for culinary professionals committed to excellence and growth.\n\nIn this role, the Executive Chef/Kitchen Manager will be responsible for operational excellence in the kitchen. Key duties include managing hiring processes, supervising training programs, and leading the culinary team to deliver consistent, quality food experiences. They will also be accountable for maintaining safety certification and health inspection standards, handling inventory management, cost control, and ensuring all food preparation aligns with established recipes and procedures. This leadership role demands a hands-on approach, working closely with all kitchen stations and supporting team members to foster a clean, safe, and efficient working environment.\n\nBeyond the operational responsibilities, P.F. Chang's emphasizes professional development and internal promotion, offering a paid management training program that empowers team members to advance their careers within the company. Employees enjoy access to exclusive benefits such as comprehensive medical, dental, and vision coverage, a 401(k) retirement plan, paid time off, and special holiday closures including Thanksgiving and Christmas. Additional perks include a referral program with monetary bonuses for recommending new team members, exclusive employee discounts, and support through the Lucky Cat Fund for financial assistance during hardships. P.F. Chang's commitment to its employees and community creates a supportive workplace where culinary professionals can thrive and grow their careers while contributing to a beloved brand dedicated to celebrating life, family, and the joy of food.

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, delivering large catering orders, making supply runs, local restaurant marketing, attending offsite training and business meetings, and traveling between restaurant locations
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

Culinary degree or culinary certificate preferred
bilingual in English and Spanish preferred
experience working in an upscale scratch kitchen concept preferred
previous front of house restaurant management experience preferred
3+ years of culinary management experience
experience managing inventory, cost of goods and overall control of financials
experience working in a hands-on, fast paced, high volume kitchen environment
experience managing a team and developing employees for future leadership roles
experience facilitating and 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
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