Executive Chef

P.F. Chang's China Bistro, Inc.; United States; On-site; USD 89,000 - 109,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

401(k) plan

Paid time off

Performance bonuses

Management training program

Employee referral program

Employee discounts

Holiday observance

Job summary

P.F. Chang's China Bistro, Inc. is hiring an Executive Chef or Kitchen Manager to lead the kitchen team across multiple locations in a full-time salaried role. You will hire, train, and develop culinary staff while managing inventory and costs to uphold top food standards.

The position reports to the Operating Partner or General Manager, with responsibilities for safety, scheduling, and performance management in a fast-paced environment.

Qualifications

• 3+ years of culinary management experience, including managing and writing prep lists.
• Strong leadership and staff development abilities.
• Experience managing inventory and financials in a fast-paced, high-volume setting.
• Excellent communication and organizational skills.
• Ability to stand 8–10 hours per shift and lift up to 50 lbs.

Responsibilities

• Ensure operational excellence in the kitchen
• Delegate tasks and provide direction to kitchen staff
• Conduct interviews with kitchen management and staff candidates
• Oversee selection, orientation, and continual development of Sous Chefs and kitchen staff
• Prepare work schedules for Sous Chefs and kitchen staff
• Maintain safety certification requirements for all kitchen staff
• Manage inventory, cost of goods, and overall financial controls
• Ensure compliance with health inspections
• Train kitchen staff on food preparation, procedures, and recipes
• Coordinate timing and production for food orders
• Perform ongoing performance appraisals for Sous Chefs and kitchen staff
• Enforce dress code standards for kitchen staff
• Maintain product quality standards and food costs
• Oversee prep lists and ordering guides
• Complete opening and closing checklists
• Coordinate maintenance and repairs of kitchen equipment and facilities
• Demonstrate proficiency across kitchen stations
• Maintain a clean and safe environment for Team Members and Guests

Skills

Culinary management

Team leadership

Inventory management

Cost control

Training

Communication

Education

Culinary degree or certificate

Job description

Overview

Position: Executive Chef or Kitchen Manager (Executive Kitchen Manager, EKM). Location: Various restaurant locations. This is a full-time salaried role.

Compensation and Benefits

• Pay range (based on experience): $89,000.00 – $109,000.00 per year
• Medical, dental, and vision insurance
• 401(k) plan
• Paid time off
• Monthly and annual performance bonuses
• Paid management training program; opportunity for advancement from within
• Employee referral program (varies by location)
• Exclusive employee discounts
• Holiday observance at most locations (closed on Thanksgiving and Christmas)
• Supportive community assistance through the Lucky Cat Fund for qualifying team members

Job Summary

The Executive Chef or Kitchen Manager is responsible for managing the restaurant culinary team and food service operations to ensure high standards in the kitchen. This includes hiring, training, and developing the culinary team and kitchen staff, as well as managing inventory and controlling costs. The role reports directly to the restaurant Operating Partner or General Manager.

Responsibilities

• Ensure operational excellence in the kitchen
• Delegate tasks and provide direction to kitchen staff
• Conduct interviews with kitchen management and staff candidates
• Oversee selection, orientation, and continual development of Sous Chefs and kitchen staff
• Prepare work schedules for Sous Chefs and kitchen staff
• Maintain safety certification requirements for all kitchen staff
• Manage inventory, cost of goods, and overall financial controls
• Ensure compliance with health inspections
• Train kitchen staff on food preparation, procedures, and recipes
• Coordinate timing and production for food orders
• Perform ongoing performance appraisals for Sous Chefs and kitchen staff
• Enforce dress code standards for kitchen staff
• Maintain product quality standards and food costs
• Oversee prep lists and ordering guides
• Complete opening and closing checklists
• Coordinate maintenance and repairs of kitchen equipment and facilities
• Demonstrate proficiency across kitchen stations
• Maintain a clean and safe environment for Team Members and Guests

Job Requirements

• 3+ years of culinary management experience, including managing and writing prep lists
• Valid driver’s license for occasional duties (shift coverage, liquor license requirements, catering, vendor trips, etc.)
• Experience managing inventory and financials in a hands-on, fast-paced, high-volume environment
• Experience leading a team and developing employees for future leadership roles
• Strong training facilitation and execution
• Excellent communication and organizational skills
• Ability to stand and walk for 8–10 hours per shift
• Ability to reach, bend, balance, and lift up to 30 lbs repeatedly; may lift up to 50 lbs
• Ability to work around various kitchen temperatures
• Preferred: bilingual in English and Spanish; experience in upscale scratch kitchen concept; prior front-of-house management; culinary degree or certificate