Executive Chef | Lead High-Volume Kitchen & Talent

P.F. Chang's; Portland (OR); On-site; USD 89,000 - 109,000; Full time

Benefits offered by this job

Medical, dental, vision

401(k)

Paid time off

Bonuses (monthly/annual)

Management training program

Referral program

Employee discounts

Holidays

Lucky Cat Fund

Job summary

P.F. Chang's is seeking an Executive Chef or Head Chef to lead the culinary team and oversee restaurant food service operations. You will hire, train, and develop the kitchen staff while managing inventory and controlling costs to uphold high standards. The role reports to the Operating Partner or General Manager.

The position requires extensive kitchen leadership, cost management, and a commitment to quality and safety in a fast-paced environment.

Qualifications

• 3+ years of culinary management experience.
• Experience managing inventory, cost of goods, and financials.
• Hands-on, fast-paced, high-volume kitchen environment.
• Proven leadership and ability to develop staff for future roles.
• Strong communication and organizational skills.
• Must be able to stand and walk for 8–10 hours per shift.

Responsibilities

• Manage kitchen operations to maintain high standards.
• Hire, train, and develop culinary team.
• Oversee inventory and cost control.
• Ensure health inspections readiness.
• Coordinate with Sous Chefs and kitchen staff.
• Prepare schedules for kitchen personnel.
• Maintain product quality and food costs.
• Ensure safety and cleanliness in kitchen.

Skills

Culinary management

Inventory management

Cost control

Leadership

Team development

Communication

Stand/walk 8–10 hours

Education

Culinary degree or certificate

Job description

P.F. Chang's is seeking an Executive Chef or Head Chef to lead the culinary team and oversee restaurant food service operations. You will hire, train, and develop the kitchen staff while managing inventory and controlling costs to uphold high standards. The role reports to the Operating Partner or General Manager.

The position requires extensive kitchen leadership, cost management, and a commitment to quality and safety in a fast-paced environment.