Executive Chef & Kitchen Leader – Growth & Benefits

PF Changs China Bistro; Palo Alto (CA); On-site; USD 98,000 - 118,000; Full time

Benefits offered by this job

Medical benefits

Dental benefits

Vision benefits

401(k)

Paid time off

Bonuses / incentives

Management training program

Referral bonus

Employee discounts

Holidays

Lucky Cat Fund support

Job summary

PF Changs China Bistro in California seeks an Executive Chef or Kitchen Manager to lead the culinary team and manage kitchen operations for high standards of service. The role includes hiring, training, inventory control, and cost management under the guidance of the Operating Partner or General Manager.

The position requires 3+ years of culinary management, strong leadership, and the ability to operate in a fast-paced, high-volume kitchen. Competitive pay and benefits are provided.

Qualifications

• 3+ years of culinary management experience.
• Experience managing inventory, cost of goods, and financial controls.
• Hands-on, fast-paced, high-volume kitchen environment.
• Ability to lead and develop kitchen staff for future leadership.
• Must have a valid driver's license for occasional duties.
• Strong communication and organizational skills.
• Ability to stand for 8–10 hours per shift and lift up to 50 lbs.

Responsibilities

• Oversight of kitchen operations to ensure high standards.
• Hire, train and develop culinary staff; manage prep lists and schedules.
• Manage inventory and costs; ensure health inspections.
• Direct execution of recipes and timing; ensure food quality.
• Maintain safety and cleanliness; manage equipment and facilities.

Skills

Culinary management

Inventory management

Cost control

Staff development

Communication

Organizational skills

Driver's license

Education

Culinary degree

Job description

PF Changs China Bistro in California seeks an Executive Chef or Kitchen Manager to lead the culinary team and manage kitchen operations for high standards of service. The role includes hiring, training, inventory control, and cost management under the guidance of the Operating Partner or General Manager.

The position requires 3+ years of culinary management, strong leadership, and the ability to operate in a fast-paced, high-volume kitchen. Competitive pay and benefits are provided.