Executive Chef / Kitchen Manager

P.F. Chang's; Greensboro (NC); On-site; USD 76,000 - 96,000; Full time

Benefits offered by this job

Comprehensive benefits

Performance incentives

Professional development

Referral program

Employee discounts

Holidays

Lucky Cat Fund

Job summary

P.F. Chang's Greensboro is seeking an Executive Chef or Kitchen Manager to lead the culinary team and oversee daily kitchen operations, ensuring high standards of food quality and cost control.

You will hire, train and develop staff while managing inventory and kitchen costs, reporting to the Operating Partner or General Manager. The role requires 3+ years of culinary management, strong leadership, communication and organizational skills, and the ability to work in a fast-paced, high-volume

Qualifications

• 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 shift coverage, liquor license duties, catering deliveries, and inter-location support
• 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 in 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 objects weighing up to 30 lbs repeatedly; may lift up to 50 lbs
• Must be able to work in varying kitchen temperatures

Responsibilities

• Accountable for operational excellence in the kitchen
• Delegates tasks and directs kitchen staff
• Conducts interviews with kitchen management and staff candidates
• Develops and mentors Sous Chefs and kitchen staff
• Prepares work schedules for Sous Chef and staff
• Maintains safety certification requirements for kitchen staff
• Manages inventory, cost of goods and overall financials
• Oversees health inspections
• Trains staff on food prep, recipes and execution
• Ensures timely production of food orders
• Performs performance appraisals for staff
• Enforces dress code and product quality standards
• Maintains food costs and inventory controls
• Oversees prep lists and ordering guides
• Completes opening and closing checklists
• Maintains kitchen equipment and facility

Skills

Culinary management

Staff leadership

Inventory & cost control

Training facilitation

Communication skills

High-volume kitchen

Safety & sanitation

Physical stamina

Team development

Shift scheduling

Job description

P.F. Chang's Pay Range (based on experience): $75,500.00 - $95,500.00 / year

Hiring immediately for full-time salaried Executive Chef or 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: Quarterly 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 through our employee referral program (for locations other than 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 to 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
• On-going preservation of safety certification requirements for all kitchen staff
• Responsible for managing inventory, cost of goods and overall control of financials
• Responsible for health inspections
• Supervises and facilitates all training for all food prep and execution of menu items, procedures, and recipes to all kitchen staff
• Ensures proper timing and production for food orders
• On-going performance appraisals for Sous Chefs and kitchen staff
• Holds kitchen staff accountable for dress code standards
• Responsible for maintaining all product quality standards
• Responsible for maintaining expected food costs and inventory
• Oversees or completes all prep lists and ordering guides
• Completes opening and closing checklists
• Responsible for maintenance and repairs of kitchen equipment and facility
• Responsible for knowing how to work all kitchen stations proficiently
• Accountable for providing a clean and safe environment for both 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 (depending on the state), delivering large catering orders (which may include operating a rental truck), making supply runs, local restaurant marketing, attending offsite training and business meetings, and traveling between restaurant locations to support operations.
• 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 in 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 might be necessary to lift up to 50 lbs
• Must be able to work around various levels of temperature, 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

Why work for us?

Because it’s more than a job. We take PRIDE in creating a heart-filled, guest-led Pan-Asian dining experience, fueled by passion for our craft, respect for our people, and an unwavering commitment to excellence.