Assistant Executive Chef

P.F. Chang's Pay Range (based on experience): $66,008.80 - $86,000.20 / year. This position is non‑exempt. The annual rate listed assumes 50 hours per week. Pay Range (hourly): $23.08 - $30.07 / hour. 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 - we promote from within. Referral Program: Earn a $250 referral bonus for Team Member positions and $500 for restaurant management positions through our employee referral program (for locations other than home location). Exclusive Discounts: Access exclusive employee discounts. Holidays: Most locations closed on Thanksgiving and Christmas. Supportive Community: Financial assistance through the Lucky Cat Fund during hardships for qualifying team members. Position Type Hiring immediately for full‑time Assistant Executive Chef, Kitchen Manager, Culinary Manager, or Senior Kitchen Manager positions. Job Summary The Assistant Kitchen Culinary Manager or Assistant Executive Chef assists in managing the restaurant culinary team and food service operations to ensure high operating standards in the kitchen. They also assist with the hiring, training and development of the culinary team and kitchen staff, as well as with inventory management and cost control. The position reports directly to the restaurant Executive Chef or Kitchen Manager. Job Responsibilities Accountable for operational excellence in the kitchen Delegate tasks and give direction to all kitchen staff Conduct initial interviews with kitchen management and staff candidates Select, orient, and continually develop all Sous Chefs and kitchen staff Prepare work schedules for Sous Chefs and kitchen staff Maintain safety certification requirements for all kitchen staff Supervise and facilitate all training for food prep and execution of menu items, procedures, and recipes Maintain product quality standards Maintain expected food costs and inventory Ensure proper timing and production for food orders Conduct ongoing performance appraisals for Sous Chefs and kitchen staff Hold kitchen staff accountable for dress code standards Oversee or complete all prep lists and ordering guides Complete opening and closing checklists Maintain and repair kitchen equipment and facility Know how to work all kitchen stations proficiently Provide a clean and safe environment for both Team Members and Guests Job Requirements 2+ years of culinary management experience, including managing and writing prep lists Valid driver’s license for occasional duties such as shift coverage, liquor license requirements, delivering catering orders, supply runs, training, business meetings, and inter‑location travel Experience in a hands‑on, fast‑paced, high‑volume environment Experience managing a team and identifying/developing future leaders Experience facilitating and executing effective training programs Effective communication and organizational skills Understanding of inventory management, cost of goods, and overall financial control Ability to stand and walk for 8–10 hours per shift Ability to reach, bend, balance, and transport objects up to 30 lbs.; occasionally up to 50 lbs. Ability to work in varying temperature ranges, including warm to very warm kitchen conditions Preferences Bilingual in English and Spanish Experience in casual or upscale dining Experience in a restaurant chain or franchise with established processes and corporate structure #J-18808-Ljbffr P.F. Chang's China Bistro, Inc.