Executive Chef / Kitchen Manager

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

Benefits offered by this job

Medical benefits

Dental benefits

Vision benefits

401(k) plan

Paid time off

Quarterly bonuses

Management training

Referral program

Employee discounts

Lucky Cat Fund

Job summary

P.F. Chang's in Miami is seeking an Executive Chef or Kitchen Manager to lead the restaurant culinary team and oversee food service operations, including hiring, training and developing staff, and managing inventory and costs.

The Executive Chef or Kitchen Manager reports to the Operating Partner or General Manager. Join a collaborative team with opportunities for growth, competitive pay, and a comprehensive benefits package including medical, dental, vision, 401(k), paid time off, and

Qualifications

• 3+ years of culinary management experience with prep list responsibility.
• Valid driver’s license for occasional duties and travel between locations.
• Experience in inventory, cost of goods and overall financial control.
• Experience in hands-on, fast-paced, high-volume kitchen operations.
• Proven ability to develop staff for future leadership roles.

Responsibilities

• Oversee kitchen operations and ensure high standards.
• Delegate tasks and provide direction to all kitchen staff.
• Conduct interviews with kitchen management and candidates.
• Hire, orient, and continually develop Sous Chefs and kitchen staff.
• Prepare work schedules for Sous Chef and kitchen staff.
• Maintain safety certification requirements for all kitchen staff.
• Manage inventory, cost of goods and overall financial control.
• Ensure health inspections are passed and food safety is maintained.
• Train staff on food preparation and execution of menus, procedures, and recipes.
• Ensure proper timing and production for food orders.
• Perform ongoing performance appraisals for staff.
• Maintain dress code standards and product quality.
• Control food costs and inventory levels.
• Complete opening and closing checklists.
• Maintain kitchen equipment and facility.

Skills

Culinary management

Staff training

Inventory management

Cost control

Kitchen operations

Safety compliance

Leadership development

Job description

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

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.
• Supportive Community: Financial assistance through the Lucky Cat Fund during hardships for qualifying team members.

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

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.