Assistant Kitchen Manager

P.F. Chang's; Greenwood (IN); On-site; USD 45,000 - 60,000; Full time

Benefits offered by this job

Comprehensive Benefits

Competitive Pay

Professional Development

Job summary

P.F. Chang's in Greenwood, Indiana is looking for an Assistant Kitchen Culinary Manager to assist in managing the culinary team and restaurant operations. This role ensures high operating standards in the kitchen and helps in hiring, training, and managing kitchen staff.

The ideal candidate will have 2+ years of culinary management experience and excellent communication skills. The position offers comprehensive benefits and competitive pay, including monthly and annual bonuses based on performance.

Qualifications

• 2+ years of culinary management experience with experience managing and writing prep lists.
• Experience working in a hands‑on, fast‑paced, high‑volume environment.
• Must possess a valid driver’s license.

Responsibilities

• Accountable for operational excellence in the kitchen.
• Delegate tasks and give direction to all kitchen staff.
• Oversee selection, orientation and continual development of all Sous Chefs.

Skills

Culinary management experience

Team management

Inventory management

Communication skills

Organizational skills

Job description

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 Assistant Kitchen Culinary Manager or Assistant Executive Chef assists in managing the restaurant culinary team and restaurant 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 assist in managing inventory and controlling costs incurred in the kitchen. The Assistant Kitchen Culinary Manager or Assistant Executive Chef 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
• Oversee selection, orientation and continual development of 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 all food prep and execution of menu items, procedures, and recipes to all kitchen staff
• 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
• Must possess a valid driver’s license to perform occasional duties such as providing shift coverage, meeting liquor license requirements, 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 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 facilitating and executing an effective training program
• Effective communication and organizational skills
• Understanding of 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 work around various levels of temperature, including warm to very warm temperatures in the kitchen

Preferences

• Bilingual in English and Spanish
• 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