Executive Chef

Benefits Comprehensive Benefits: Medical, dental, vision, 401(K), and paid time off Competitive Pay & Performance Incentives: Monthly and annual bonuses based on performance Professional Development: Paid management training program to enhance skills and advance career – promotion from within Referral Program: $250 referral bonus for Team Member positions and $500 for restaurant management positions (locations other than home location) Exclusive Discounts: Access to employee discounts Holidays: Most locations closed on Thanksgiving and Christmas Supportive Community: Lucky Cat Fund financial assistance during hardships for qualifying team members Pay Range (based on experience) - / year Hiring Information We are hiring immediately for full‑time salaried positions – Executive Chef, Head Chef, or Executive Kitchen Manager (EKM). Job Summary The Executive Chef or Kitchen Manager is responsible for managing the restaurant culinary team and food service operations to ensure high operating standards in the kitchen. This role includes hiring, training, and developing the culinary team, managing inventory, controlling costs, and reporting directly to the restaurant Operating Partner or General Manager. Job Responsibilities Accountable for operational excellence in the kitchen. Delegate tasks and give direction to all kitchen staff. Conduct interviews with kitchen management and staff candidates. Selection, orientation, and continual development of all sous chefs and kitchen staff. Prepare work schedules for sous chefs and kitchen staff. Maintain safety certification requirements for all kitchen staff. Manage inventory, cost of goods, and overall financial control. Ensure compliance with health inspections. Supervise and facilitate all training on food prep, execution of menu items, procedures, and recipes. Ensure proper timing and production for food orders. Conduct performance appraisals for sous chefs and kitchen staff. Hold kitchen staff accountable for dress code standards. Maintain product quality standards and expected food costs. Oversee or complete all prep lists and ordering guides. Complete opening and closing checklists. Maintain and repair kitchen equipment and facilities. Operate all kitchen stations proficiently. Provide a clean and safe environment for team members and guests. Job Requirements 3+ years of culinary management experience, including writing prep lists. Valid driver’s license for occasional duties such as shift coverage, liquor license compliance, and deliveries. Experience managing inventory, cost of goods, and overall financial control. Experience working in a fast‑paced, high‑volume environment. Experience managing a team with a focus on employee development for future leadership roles. Experience facilitating and executing training. Strong communication and organizational skills. Able to stand and walk for 8–10 hour shifts. Able to reach, bend, balance, and transport objects up to 30 lbs repeatedly; occasionally lift up to 50 lbs. Able to work in warm to very warm kitchen temperatures. Preferred Qualifications Bilingual in English and Spanish. Experience in an upscale scratch‑kitchen concept. Previous front‑of‑house restaurant management experience. Culinary degree or culinary certificate. Equal Opportunity Employer P.F. Chang’s is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, religion, color, national origin, gender, age, disability, or any other protected status. #J-18808-Ljbffr