Executive Chef / Kitchen Manager

P.F. Chang's; Asheville (NC); On-site; USD 80,000 - 100,000; Full time

Benefits offered by this job

Comprehensive Benefits

Competitive Pay & Performance Incentives

Professional Development

Referral Program

Exclusive Discounts

Supportive Community

Job summary

P.F. Chang's in Asheville, NC, is hiring an Executive Chef or Kitchen Manager. This full-time position is responsible for leading the culinary team and managing kitchen operations to ensure high standards. Candidates should have 3+ years of culinary management experience and a strong background in team development, inventory management, and training facilitation. The role offers a pay range of $80,000.00 - $100,000.00 per year and a comprehensive benefits package including medical, dental, vision, and performance incentives.

Qualifications

• 3+ years of culinary management experience.
• Valid driver’s license required.
• Experience in fast-paced, high-volume kitchens.

Responsibilities

• Manage the culinary team and kitchen operations.
• Conduct interviews and selection of kitchen staff.
• Manage inventory and financial controls.

Skills

Culinary management experience

Strong communication skills

Organizational skills

Training facilitation

Education

Culinary degree or culinary certificate

Job description

P.F. Chang's Pay Range (based on experience): $80,000.00 - $100,000.00 / year

Hiring immediately for full-time salaried Executive Chef, Head Chef, or Executive Kitchen Manager (EKM).

Benefits We Offer

• Comprehensive Benefits: Medical, dental, vision, 401(K), and paid time off.
• Competitive Pay & Performance Incentives: Monthly and annual bonuses based on performance.
• Professional Development: Paid management training program to enhance skills and advance career – we promote from within.
• Referral Program: Earn a $250 referral bonus for Team Member positions and $500 for restaurant management positions (excluding home location).
• Exclusive Discounts: Access exclusive employee discounts.
• Holidays: Most locations closed on Thanksgiving and Christmas.
• Supportive Community: Financial assistance through the Lucky Cat Fund during hardships for qualifying team members.

Job Summary

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

Job Responsibilities

• Accountable for operational excellence in the kitchen.
• Delegates tasks and gives direction to all kitchen staff.
• Conducts interviews with kitchen management and staff candidates.
• Selection, orientation and continual development of all Sous Chefs and kitchen staff.
• Prepares work schedule for Sous Chef and kitchen staff.
• Maintains ongoing preservation of safety certification requirements for all kitchen staff.
• Manages inventory, cost of goods and overall control of financials.
• Responsible for health inspections.
• Supervises and facilitates all training for food prep and execution of menu items, procedures and recipes to all kitchen staff.
• Ensures proper timing and production for food orders.
• Conducts ongoing performance appraisals for Sous Chefs and kitchen staff.
• Holds kitchen staff accountable for dress code standards.
• Maintains all product quality standards.
• Applies expected food costs and inventory control.
• Oversees or completes all prep lists and ordering guides.
• Completes opening and closing checklists.
• Maintains maintenance and repairs of kitchen equipment and facility.
• Knows how to work all kitchen stations proficiently.
• Provides a clean and safe environment for Team Members and Guests.

Job Requirements

• 3+ years of culinary management experience with experience managing and writing prep lists.
• Must possess a valid driver’s license to perform occasional duties such as providing shift coverage, meeting liquor license requirements, delivering large catering orders (including operating a rental truck), making supply runs, local restaurant marketing, attending offsite training and business meetings, and traveling between restaurant locations.
• Experience in managing inventory, cost of goods and overall control of financials.
• Experience working in a hands‑on, fast‑paced, high volume environment.
• Experience in managing a team while identifying and developing employees for future leadership roles.
• Experience facilitating and effectively executing training.
• Strong communication and organizational skills.
• Must be able to stand and walk for periods of eight to ten hours in length each shift.
• Must be able to reach, bend, balance and transport various objects weighing up to 30 lbs repeatedly during a shift. At times it may be necessary to lift up to 50 lbs.
• Must be able to work around various temperature levels, including warm to very warm temperatures in the kitchen.

Preferences

• Bilingual in English and Spanish.
• Experience working in an upscale scratch kitchen concept.
• Previous front‑of‑house restaurant management experience.
• Culinary degree or culinary certificate.