Senior Sous Chef / Kitchen Manager

Birmingham, AL, USA|

Job Overview

Employment Type

Full-time

Compensation

Hourly

Range $21.42 - $28.41

Benefits

comprehensive benefits

competitive pay

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 and high-quality Asian cuisine, delivering an exceptional dining experience to its guests. Established as a leader in casual dining, P.F. Chang's combines a passion for fresh ingredients, scratch-made recipes, and a lively atmosphere that honors family, life, and food. The company prides itself on promoting a culture of excellence, teamwork, and continuous learning, encouraging career growth and development within its ranks. With numerous locations nationwide, P.F. Chang's offers a dynamic and fast-paced environment that is ideal for culinary professionals seeking to innovate and lead in the kitchen.

Currently, P.F. Chang's is hiring for the full-time Senior Sous Chef, Senior Kitchen Manager, or Chef De Cuisine position. This essential role is a non-exempt, full-time opportunity with an annual salary range of $61,261.20 to $81,252.60 based on experience, equating to an hourly wage between $21.42 and $28.41. The position requires working approximately 50 hours per week, engaging hands-on in both culinary team leadership and daily kitchen operations. Reporting directly to the Executive Chef, the Senior Sous Chef or Kitchen Manager plays a pivotal role in steering kitchen performance, ensuring food quality, maintaining high operating standards, and fostering a positive and productive work environment.

The successful candidate will lead a high-volume scratch kitchen, managing food preparation, menu execution, and oversight of kitchen staff to guarantee a memorable dining experience for guests. In addition to culinary expertise, the role involves mentoring and developing team members, promoting teamwork, scheduling, hiring, and providing regular feedback and recognition. They will also help maintain product quality through line checks and engage actively in cooking activities during shifts to support timely service. Compliance with all state safety and sanitation regulations is critical, as is contributing to the restaurant's financial success through cost control and inventory management. This leadership role requires adaptability, creativity, a strong work ethic, and a passion for culinary excellence within a supportive community and corporate structure.

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
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
Must possess a valid driver's license
Ability to operate kitchen equipment including a wok mixer slicer and buffalo chopper
Experience in restaurant leadership 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