Assistant Executive Chef: Lead Kitchen & Develop Talent

PF Changs China Bistro; Broomfield (CO); On-site; USD 78,000 - 98,000; Full time

Benefits offered by this job

Comprehensive Benefits

Bonuses (monthly and annual)

Professional Development

Referral Program

Exclusive Discounts

Holidays

Lucky Cat Fund support

Job summary

P.F. Chang’s is hiring an Assistant Executive Chef or Kitchen Manager to support the culinary team and oversee kitchen operations. The role focuses on hiring, training, inventory management and cost control to maintain high standards of food quality and service.

The position is full-time, with a focus on leadership in a fast-paced, high-volume kitchen environment, reporting to the Executive Chef or Kitchen Manager. Competitive pay and benefits offered.

Qualifications

• 2+ years of culinary management experience.
• Valid driver’s license for occasional duties.
• Experience working in hands-on, fast-paced, high-volume kitchen.
• Experience leading and developing kitchen staff.
• Experience in inventory management and controlling costs.
• Ability to stand 8–10 hours and lift up to 50 lbs.
• Bilingual in English and Spanish preferred.

Responsibilities

• Accountable for operational excellence in the kitchen.
• Delegate tasks and give direction to kitchen staff.
• Conduct initial interviews with kitchen management candidates.
• Oversee selection and development of Sous Chefs and kitchen staff.
• Prepare work schedules for Sous Chef and staff.
• Maintain safety certification requirements for kitchen staff.
• Train staff on food prep and execution of recipes and procedures.
• Ensure product quality and manage food costs and inventory successfully.
• Oversee prep lists and ordering guides; complete opening/closing checklists.

Skills

Culinary management

Staff leadership

Training programs

Inventory management

Cost control

Communication

Job description

P.F. Chang’s is hiring an Assistant Executive Chef or Kitchen Manager to support the culinary team and oversee kitchen operations. The role focuses on hiring, training, inventory management and cost control to maintain high standards of food quality and service.

The position is full-time, with a focus on leadership in a fast-paced, high-volume kitchen environment, reporting to the Executive Chef or Kitchen Manager. Competitive pay and benefits offered.