Assistant Executive Chef

Job Summary Hiring immediately for full‑time Assistant Executive Chef, Kitchen Manager, Culinary Manager, or Senior Kitchen Manager roles. The Assistant Kitchen Culinary Manager/Assistant Executive Chef assists in managing the restaurant culinary team and food‑service operations, ensuring high operating standards in the kitchen. Responsibilities include hiring, training, and developing staff, managing inventory, controlling costs, and maintaining food quality and safety standards. P.F. Chang's Pay Range (based on experience): $66,008.80 – $86,000.20 per year (assumes 50 hours per week) and $23.08 – $30.07 per hour for team members. Benefits Medical, dental, vision, 401(k), and paid time off. Competitive pay and 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: $250 referral bonus for Team Member positions and $500 for restaurant management positions (locations other than home location). Exclusive employee discounts. Most locations closed on Thanksgiving and Christmas. Supportive community: financial assistance through the Lucky Cat Fund during hardships for qualifying team members. 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. Preserve safety certification requirements for all kitchen staff. Supervise and facilitate all training for food prep and execution of menu items, procedures, and recipes. Maintain all 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 with experience managing and writing prep lists. 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 off‑site training and business meetings, and traveling between restaurant locations to support operations. Experience working in a hands‑on, fast‑paced, high‑volume environment. Experience managing a team and identifying and developing employees for future leadership roles. Experience facilitating and executing an effective training program. Effective communication and organizational skills. Understanding of managing inventory, cost of goods and overall control of financials. Ability to stand and walk for periods of eight to ten hours each shift. Ability to reach, bend, balance and transport objects weighing up to 30lb. repeatedly during a shift, and to lift up to 50lb. when needed. Ability to work around various levels of temperature, including warm to very warm temperatures in the kitchen. Preferred Qualifications Bilingual in English and Spanish. Experience working in casual or upscale dining. Experience working in a restaurant chain or franchise with established processes and systems, accustomed to corporate structure and protocols. #J-18808-Ljbffr