Executive Chef / Kitchen Manager

P.F. Chang's Pay Range (based on experience): $98,000.00 - $118,000.00 per year. Benefits We Offer Medical, dental, vision, 401(k), and paid time off. Monthly and annual bonuses based on performance. Paid management training program to enhance skills and advance career – we promote from within. 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). Access exclusive employee discounts. Most locations closed on Thanksgiving and Christmas. Financial assistance through the Lucky Cat Fund during hardships for qualifying team members. Job Summary The Executive Chef or Kitchen Manager is responsible for managing the restaurant culinary team and restaurant food service operations to ensure high operating standards in the kitchen. This includes hiring, training and development of the culinary team and kitchen staff, as well as managing inventory and controlling costs incurred in the kitchen. Job Responsibilities Accountable for operational excellence in the kitchen. Delegates tasks and gives direction to all kitchen staff. Conducts interviews with kitchen management and staff candidates. Selection, orientation and continual development of all Sous Chefs and kitchen staff. Prepares work schedule for Sous Chef and kitchen staff. Preserves safety certification requirements for all kitchen staff. Manages inventory, cost of goods and overall control of financials. Oversees health inspections. Supervises and facilitates all training for all food prep and execution of menu items, procedures, and recipes. Ensures proper timing and production for food orders. Conducts performance appraisals for Sous Chefs and kitchen staff. Holds kitchen staff accountable for dress code standards. Maintains all product quality standards. Maintains expected food costs and inventory. Oversees or completes all prep lists and ordering guides. Completes opening and closing checklists. Maintains and repairs kitchen equipment and facility. Works proficiently at all kitchen stations. Provides a clean and safe environment for both Team Members and Guests. Job Requirements 3+ years of culinary management experience, including managing and writing prep lists. Valid driver’s license for occasional duties such as shift coverage, meeting liquor license requirements, delivering large catering orders, supply runs, local marketing, attending offsite training and business meetings, and traveling between restaurant locations. Experience in managing inventory, cost of goods and overall control of financials. Experience working in a hands‑on, fast‑paced, high‑volume environment. Experience facilitating and effectively executing training. Strong communication and organizational skills. Ability to stand and walk for eight to ten hours each shift, reach, bend, balance and transport objects weighing up to 30 lbs, and occasionally lift up to 50 lbs. Ability to work around various temperature levels, including warm to very warm in the kitchen. Preferences Bilingual in English and Spanish. Experience working in an upscale scratch kitchen concept. Previous front‑of‑house restaurant management experience. Culinary degree or culinary certificate. #J-18808-Ljbffr