Company Overview
P.F. Chang’s is a restaurant concept inspired by the 2,000-year-old Asian tradition of wok cooking, dedicated to fresh, made-from-scratch cuisine. From the very beginning, P.F. Chang’s chefs have embraced authentic craftsmanship—hand-rolling dim sum, hand-chopping and slicing fresh vegetables and meats, handcrafting every sauce, and wok-cooking each dish to perfection. Every meal is prepared daily in every restaurant using wholesome, high-quality ingredients to deliver bold, flavorful experiences.
Job Summary
The Executive Chef or Kitchen Manager oversees all culinary operations, ensuring the kitchen maintains high standards of excellence. This role is responsible for hiring, training, and developing the culinary team, managing inventory, and controlling costs within the kitchen. The Executive Chef or Kitchen Manager reports directly to the Operating Partner or General Manager.
Job Responsibilities
- Ensure operational excellence in the kitchen.
- Delegate tasks and provide direction to all kitchen staff.
- Conduct interviews and select candidates for kitchen management and staff roles.
- Oversee the training, development, and performance evaluations of Sous Chefs and kitchen staff.
- Create and manage the work schedule for kitchen personnel.
- Maintain compliance with safety and sanitation standards for all kitchen staff.
- Manage inventory, cost of goods, and financial controls.
- Ensure adherence to health inspection regulations.
- Supervise all food prep and execution, ensuring consistency in menu items, recipes, and procedures.
- Oversee timing and production of food orders to ensure smooth service.
- Enforce kitchen dress code standards.
- Maintain product quality standards and expected food costs.
- Oversee and complete prep lists and ordering guides.
- Complete opening and closing checklists.
- Manage the maintenance and repair of kitchen equipment and facilities.
- Be proficient in all kitchen stations and able to step in when necessary.
- Ensure a clean, organized, and safe environment for both team members and guests.
Job Requirements
- 3+ years of culinary management experience, including managing and writing prep lists.
- Expertise in inventory management, cost control, and financial oversight.
- Hands-on experience in a fast-paced, high-volume kitchen.
- Strong leadership skills with the ability to develop and mentor employees for future leadership roles.
- Proven experience in training and team development.
- Excellent communication and organizational skills.
- Ability to stand and walk for 8–10 hours per shift.
- Capable of lifting up to 30 lbs repeatedly, with occasional lifts up to 50 lbs.
- Comfortable working in varying temperatures, including warm and high-heat environments.
Preferred Qualifications
- Bilingual in English and Spanish.
- Experience in an upscale, scratch kitchen concept.
- Previous front-of-house restaurant management experience.
- Culinary degree or certification.
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