Senior Sous Chef / Kitchen Manager

P.F. Chang's is a renowned restaurant chain specializing in Asian cuisine that offers a dynamic and energetic dining experience. Known for its casual upscale atmosphere and scratch kitchen approach, P.F. Chang's emphasizes quality ingredients and authentic flavors that keep customers coming back. With multiple locations across the country, the company prides itself on fostering a supportive and engaging work environment where team members have opportunities for growth and professional development. The company is currently hiring for the position of Senior Sous Chef, also known as Senior Kitchen Manager or Chef De Cuisine, which is a pivotal leadership role within the culinary team.

This full-time position is designed for an experienced culinary professional who excels in managing high-volume, fast-paced kitchen operations. The Senior Sous Chef will report directly to the Executive Chef and be responsible for overseeing daily restaurant culinary and food service activities. The primary goal is to ensure the highest standards of food quality and guest satisfaction while promoting a positive and fun work culture. This position is non-exempt, with pay ranging from approximately $65,007.80 to $84,999.20 annually, based on experience, which breaks down to about $22.73 to $29.72 per hour assuming a 50-hour workweek.

The Senior Sous Chef role is more than just cooking; it involves leading and mentoring a team of culinary professionals, ensuring all recipes and procedures are executed flawlessly, and encouraging continuous learning among staff. This role requires strong leadership skills to manage and inspire team members, maintain high operating standards, and contribute to the restaurant’s financial success. The Senior Sous Chef also takes an active role in scheduling, interviewing, hiring, and providing feedback and recognition to staff, thereby shaping the restaurant’s culture and driving operational excellence.

Beyond day-to-day kitchen responsibilities, the Senior Sous Chef supports cost control measures by assisting with inventory management and food cost monitoring in partnership with the Executive Chef. The role also demands agility in hands-on cooking and prep work during service to ensure timely delivery of menu items. Safety and sanitation compliance is paramount, and this position ensures all state and company guidelines are strictly followed. For candidates passionate about culinary arts and leadership, this is an excellent opportunity to advance their career in a well-established restaurant chain offering professional development and growth.