Assistant Executive Chef: Lead & Elevate Kitchen Operations

P.F. Chang's; Los Angeles (CA); On-site; USD 78,000 - 98,000; Full time

Benefits offered by this job

Medical benefits

Dental benefits

Vision benefits

401(k)

Paid time off

Quarterly bonuses

Management training

Employee referral bonus

Exclusive discounts

Holiday closures

Lucky Cat Fund

Job summary

P.F. Chang's is hiring an Assistant Kitchen Culinary Manager or Assistant Executive Chef to lead a high-volume kitchen and oversee culinary operations. The role includes hiring, training, inventory management, and cost control under direct supervision of the Executive Chef or Kitchen Manager.

Ideal candidates have 2+ years in culinary management, strong leadership, and a focus on quality, safety, and continuous staff development in a fast-paced restaurant environment.

Qualifications

• 2+ years of culinary management experience.
• Valid driver’s license for occasional duties.
• Hands-on, fast-paced, high-volume kitchen experience.
• Experience managing and developing a team for leadership roles.
• Effective communication and organizational skills.
• Understanding of inventory, cost of goods and financial controls.
• Ability to stand 8–10 hours and lift up to 50 lbs.
• Knowledge of safety certification requirements.

Responsibilities

• Oversee operational excellence in the kitchen.
• Delegate tasks and guide kitchen staff.
• Interviews with kitchen management and staff candidates.
• Develop and continually train Sous Chefs and kitchen staff.
• Prepare work schedules for kitchen staff.
• Maintain safety certification requirements.
• Ensure product quality and control of food costs.
• Maintain clean and safe kitchen environment.

Skills

Culinary management

Team leadership

Staff training

Inventory control

Cost management

Food safety

Communication

Physical stamina

Job description

P.F. Chang's is hiring an Assistant Kitchen Culinary Manager or Assistant Executive Chef to lead a high-volume kitchen and oversee culinary operations. The role includes hiring, training, inventory management, and cost control under direct supervision of the Executive Chef or Kitchen Manager.

Ideal candidates have 2+ years in culinary management, strong leadership, and a focus on quality, safety, and continuous staff development in a fast-paced restaurant environment.