Senior Sous Chef / Kitchen Manager

Greenwood, IN, USA|Travel, Onsite

Job Overview

Employment Type

Full-time

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 restaurant chain known for its innovative approach to Asian cuisine, blending traditional flavors with bold techniques and a contemporary dining experience. Established in the United States, P.F. Chang's has grown to become a leader in the casual dining segment, offering guests a memorable atmosphere, high-quality food, and exceptional service. The company prides itself on its commitment to culinary excellence, hospitality, and fostering a positive work environment where team members can thrive and grow professionally.

This full-time opportunity is for the Senior Sous Chef, Senior Kitchen Manager, or Chef De Cuisine role, a leadership position within P.F. Chang's culinary team. This role is non-exempt and assumes an average of 50 working hours per week. The compensation is competitive, based on experience, with hourly rates reflective of skill and expertise. The Senior Sous Chef or Kitchen Manager directs daily culinary operations in a high-volume, scratch kitchen environment, ensuring that menu items, procedures, and recipes meet and exceed the restaurant's standards. This position reports directly to the Executive Chef and plays a crucial role in maintaining product quality, guest satisfaction, and operational efficiency.

In this leadership position, the Senior Sous Chef or Chef De Cuisine is responsible for guiding and inspiring culinary team members, promoting a fun and positive family work atmosphere, and ensuring all safety and sanitation guidelines are strictly observed. Duties include managing food preparation and execution, contributing to sales growth, assisting with staff scheduling, interviewing and hiring processes, and overseeing cost control and inventory as directed by the Executive Chef. This role also involves engaging directly in kitchen activities to support timely and quality food production during shifts.

P.F. Chang's offers a comprehensive benefits package that includes medical, dental, and vision insurance, 401(k) retirement plans, and paid time off to support the health and wellbeing of their team members. Additional benefits such as competitive pay and performance bonuses, a paid management training program aiming to advance careers internally, employee referral bonuses, exclusive employee discounts, and holiday closures on Thanksgiving and Christmas add to an attractive employment package. The company also provides a supportive community with financial assistance during hardships through the Lucky Cat Fund for qualifying employees.

Joining P.F. Chang's means becoming part of a passionate team motivated by a meaningful purpose: To Celebrate Life. Family. Food. Here, employees find more than just a job—they discover a place to build a career in culinary leadership with a brand known for its innovation, quality, and commitment to its employees and guests alike. This role is ideal for culinary professionals with at least three years of leadership experience seeking to grow within a respected and established restaurant chain committed to excellence and professional development.

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
Experience working in a restaurant chain or franchise with established processes, systems, and accustomed to corporate structure and protocols

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