Senior Sous Chef / Kitchen Manager

Louisville, KY, USA|Travel, Onsite

Job Overview

Employment Type

Full-time

Compensation

Hourly

Range $22.73 - $29.72

Work Schedule

Standard Hours

Benefits

Medical

Dental

Vision

401(k)

Paid Time Off

Performance incentives

Professional Development

Referral program

exclusive discounts

Holidays

Supportive community

Job Description

P.F. Chang's is a renowned American-based casual dining restaurant chain that specializes in Asian-inspired cuisine, blending traditional flavors with contemporary culinary techniques. Established with a vision to provide exceptional dining experiences, P.F. Chang's operates numerous locations across the United States and internationally, making it a prominent player in the highly competitive restaurant industry. The company takes pride in its commitment to high-quality food, outstanding customer service, and a vibrant atmosphere that guests enjoy. As a part of the hospitality sector, P.F. Chang's values its team members, offering them professional growth opportunities and a supportive work environment. The restaurant is dedicated to fostering a culture where employees feel valued, motivated, and empowered.

The role available at P.F. Chang's is that of a Senior Sous Chef, Senior Kitchen Manager, or Chef de Cuisine, a pivotal leadership position responsible for overseeing the culinary team and managing the day-to-day kitchen operations. This full-time, non-exempt role offers competitive pay ranging from $65,007.80 to $84,999.20 annually, based on experience, or an hourly rate between $22.73 and $29.72, assuming a 50-hour workweek. The Senior Sous Chef leads a high-volume scratch kitchen, ensuring the consistent preparation and execution of menu items, maintaining product quality standards, and delivering a memorable dining experience for guests.

The Senior Sous Chef reports directly to the Executive Chef and plays an essential role in mentoring and developing the culinary team, while fostering a positive and productive work environment. This position requires hands-on experience in fast-paced, high-volume kitchens, as well as leadership skills including scheduling, interviewing, hiring, and providing constructive feedback. The role emphasizes collaboration, quality control, safety, sanitation, and cost management practices. Additionally, the Senior Sous Chef supports restaurant sales efforts and is involved in inventory management to ensure financial targets are met. This opportunity is well-suited for culinary professionals seeking career advancement within a respected company that promotes from within and values dedication and expertise. The company offers a dynamic work culture aligned with its mission: To Celebrate Life. Family. Food.

Job Requirements

3+ years of prior culinary or restaurant leadership experience
experience working in a hands-on, fast paced, high volume environment
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 mentoring and training hourly Team Members
exposure to managing inventory, cost of goods and overall control of financials
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 operate kitchen equipment including a wok, mixer, slicer, and buffalo chopper, as well as have the ability to use knives appropriately and maintain their integrity
must be able to work around various levels of temperature, including warm to very warm temperatures in the kitchen

Job Qualifications

3+ years of prior culinary or restaurant leadership experience
experience working in a hands-on, fast paced, high volume environment
experience mentoring and training hourly Team Members
exposure to managing inventory, cost of goods and overall control of financials
restaurant leadership experience working in casual or upscale dining (preferred)
experience working in a restaurant chain or franchise with established processes, systems, and accustomed to corporate structure and protocols (preferred)

Job Duties

Lead a high volume, scratch kitchen culinary team with food prep and execution of menu items, procedures, and recipes, providing clear direction throughout the shift
ensure guest satisfaction through memorable culinary experience
develop, mentor, and inspire your culinary team to continue to learn and teach
promote a fun and positive family work environment
assists with scheduling, interviewing, and hiring
provides feedback to staff and recognition of staff
responsible for maintaining product quality standards by performing regular line checks
will engage in prep and line cooking activities as needed during the shift to ensure timely execution
accountable for following and executing all state safety and sanitation guidelines
contributes to building sales and maximize financial success for the restaurant
assists with cost control and food inventories as directed by the Executive Chef