Senior Sous Chef / Kitchen Manager

P.F. Chang's Pay Range (based on experience): $65,007.80 - $84,999.20 / year. This position is non-exempt. The annual rate listed assumes 50 hours per week. P.F. Chang's Pay Range (based on experience): $22.73 - $29.72 / hour. Benefits We Offer 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. Job Summary The Senior Sous Chef or Kitchen Manager or Chef De Cuisine leads a culinary team managing daily restaurant culinary and food service operations to ensure high operating standards and reports directly to the Executive Chef. Job Responsibilities 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. 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. Preferences 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. Why work for us? Because it’s more than a job. We are passionate people doing meaningful work, motivated by our purpose: To Celebrate Life. Family. Food. #J-18808-Ljbffr