P.F. Chang's
Executive Chef / Kitchen Manager
P.F. Chang's, Mount Pleasant, South Carolina, United States, 29466
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Executive Chef / Kitchen Manager
role at
P.F. Chang's
P.F. Chang's Pay Range (based on experience): $75,000.00 - $95,000.00 / year
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 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 the hiring, training, and development of the culinary team and kitchen staff, as well as managing inventory and controlling costs incurred in the kitchen. The Executive Chef or Kitchen Manager reports directly to the restaurant Operating Partner or General Manager.
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
On‑going preservation of safety certification requirements for all kitchen staff
Responsible for managing inventory, cost of goods and overall control of financials
Responsible for health inspections
Supervises and facilitates all training for all food prep and execution of menu items, procedures, and recipes to all kitchen staff
Ensures proper timing and production for food orders
On‑going performance appraisals for Sous Chefs and kitchen staff
Holds kitchen staff accountable for dress code standards
Responsible for maintaining all product quality standards
Responsible for maintaining expected food costs and inventory
Oversees or completes all prep lists and ordering guides
Completes opening and closing checklists
Responsible for maintenance and repairs of kitchen equipment and facility
Responsible for knowing how to work all kitchen stations proficiently
Accountable for providing a clean and safe environment for both Team Members and Guests
Job Requirements
3+ years of culinary management experience with experience managing and writing prep lists
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 off‑site training and business meetings, and traveling between restaurant locations to support operations.
Experience in managing inventory, cost of goods and overall control of financials
Experience working in a hands‑on, fast‑paced, high‑volume environment
Experience in managing a team, while identifying and developing employees for future leadership roles
Experience in facilitating and effectively executing training
Strong communication and organizational skills
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 work around various levels of temperature, including warm to very warm temperatures 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
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.
Apply Now
Search for jobs by keyword or location.
Gather your work history, and if applicable, prepare your resume for submission.
Click “Apply Now” to submit your application.
#J-18808-Ljbffr
Executive Chef / Kitchen Manager
role at
P.F. Chang's
P.F. Chang's Pay Range (based on experience): $75,000.00 - $95,000.00 / year
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 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 the hiring, training, and development of the culinary team and kitchen staff, as well as managing inventory and controlling costs incurred in the kitchen. The Executive Chef or Kitchen Manager reports directly to the restaurant Operating Partner or General Manager.
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
On‑going preservation of safety certification requirements for all kitchen staff
Responsible for managing inventory, cost of goods and overall control of financials
Responsible for health inspections
Supervises and facilitates all training for all food prep and execution of menu items, procedures, and recipes to all kitchen staff
Ensures proper timing and production for food orders
On‑going performance appraisals for Sous Chefs and kitchen staff
Holds kitchen staff accountable for dress code standards
Responsible for maintaining all product quality standards
Responsible for maintaining expected food costs and inventory
Oversees or completes all prep lists and ordering guides
Completes opening and closing checklists
Responsible for maintenance and repairs of kitchen equipment and facility
Responsible for knowing how to work all kitchen stations proficiently
Accountable for providing a clean and safe environment for both Team Members and Guests
Job Requirements
3+ years of culinary management experience with experience managing and writing prep lists
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 off‑site training and business meetings, and traveling between restaurant locations to support operations.
Experience in managing inventory, cost of goods and overall control of financials
Experience working in a hands‑on, fast‑paced, high‑volume environment
Experience in managing a team, while identifying and developing employees for future leadership roles
Experience in facilitating and effectively executing training
Strong communication and organizational skills
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 work around various levels of temperature, including warm to very warm temperatures 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
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.
Apply Now
Search for jobs by keyword or location.
Gather your work history, and if applicable, prepare your resume for submission.
Click “Apply Now” to submit your application.
#J-18808-Ljbffr