Assistant Executive Chef — Lead Kitchen Team & Growth

P.F. Chang's; Scottsdale (AZ); On-site; USD 78,000 - 98,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

401(k) plan

Paid time off

Bonuses

Management training program

Employee referral program

Exclusive discounts

Holiday closures

Lucky Cat Fund assistance

Job summary

P.F. Chang's is hiring a full-time Assistant Kitchen Culinary Manager or Assistant Executive Chef in Scottsdale.

The role supports operating excellence in a high-volume kitchen, oversees hiring, training, and development of the culinary team, and manages inventory and costs to maintain quality and efficiency. The position requires hands-on leadership, strong communication, and the ability to drive performance in a fast-paced environment, reporting to the Executive Chef or Kitchen Manager.

Qualifications

• 2+ years of culinary management experience
• Experience managing prep lists
• Hands-on, fast-paced, high-volume environment
• Experience leading a team and developing future leaders
• Effective training program delivery

Responsibilities

• Operate with excellence in the kitchen and ensure food quality
• Delegate tasks and guide kitchen staff
• Conduct interviews with kitchen management and staff candidates
• Hire, orient, and develop Sous Chefs and kitchen staff
• Create and manage work schedules for the team
• Maintain safety certification requirements for staff
• Train staff on prep, recipes, and procedures
• Maintain food costs and inventory controls
• Ensure proper timing and production of orders
• Perform ongoing performance appraisals and enforce dress code

Skills

Culinary management

Prep lists

Team leadership

Inventory control

Cost management

Training delivery

Communication

Staff scheduling

Job description

P.F. Chang's is hiring a full-time Assistant Kitchen Culinary Manager or Assistant Executive Chef in Scottsdale.

The role supports operating excellence in a high-volume kitchen, oversees hiring, training, and development of the culinary team, and manages inventory and costs to maintain quality and efficiency. The position requires hands-on leadership, strong communication, and the ability to drive performance in a fast-paced environment, reporting to the Executive Chef or Kitchen Manager.