Chef De Cuisine | Lead High-Volume Kitchen & Team Growth

P.F. Chang's China Bistro, Inc.; Anaheim (CA); On-site; USD 73,000 - 92,000; Full time

Benefits offered by this job

Medical benefits

Dental & vision coverage

401(K) program

Paid time off

Quarterly bonuses

Management training program

Referral bonuses

Employee discounts

Holiday closures

Financial assistance via Lucky Cat

Job summary

P.F. Chang's China Bistro, Inc. is seeking a Senior Sous Chef / Kitchen Manager / Chef De Cuisine in California to lead a high-volume scratch kitchen and manage daily culinary operations.

You will drive menu execution, maintain quality, mentor team members, and collaborate with the Executive Chef to deliver outstanding guest experiences. The role requires 3+ years in leadership, hands-on kitchen leadership in fast-paced environments, and the ability to travel between locations.

Qualifications

• 3+ years of prior culinary or restaurant leadership experience.
• Hands-on, fast-paced, high-volume kitchen environment experience.
• Valid driver’s license for occasional duties and travel between locations.
• Experience mentoring hourly team members and managing inventory.

Responsibilities

• Lead a high-volume scratch kitchen team, directing prep, cooking and execution.
• Ensure guest satisfaction through memorable culinary experiences.
• Mentor, develop and inspire culinary staff to learn and grow.
• Maintain product quality through regular line checks and safety compliance.
• Assist with scheduling, interviewing and hiring; manage inventories.

Skills

Culinary leadership

High volume kitchen

Mentoring staff

Food safety

Tools

Wok

Mixer

Slicer

Buffalo chopper

Job description

P.F. Chang's China Bistro, Inc. is seeking a Senior Sous Chef / Kitchen Manager / Chef De Cuisine in California to lead a high-volume scratch kitchen and manage daily culinary operations.

You will drive menu execution, maintain quality, mentor team members, and collaborate with the Executive Chef to deliver outstanding guest experiences. The role requires 3+ years in leadership, hands-on kitchen leadership in fast-paced environments, and the ability to travel between locations.