Executive Kitchen Leader | Growth, Bonuses & Training

PF Changs China Bistro; United States; On-site; USD 80,000 - 100,000; Full time

Benefits offered by this job

Medical, dental, vision

401(k)

Paid time off

Bonuses

Referral program

Discounts for employees

Holidays off (Thanksgiving & Christmas

Lucky Cat Fund assistance

Job summary

PF Changs China Bistro is hiring for a full-time Executive Chef or Kitchen Manager to lead the culinary team and operations. You will hire, train and develop staff, manage inventory and control costs, and ensure high standards of food quality and service across the kitchen.

The role requires 3+ years in culinary management, hands-on leadership, and the ability to travel for occasional duties. A culinary degree or certificate is preferred, with opportunities for professional development and

Qualifications

• 3+ years of culinary management experience with experience managing and writing prep lists.
• Valid driver’s license for occasional duties and travel between locations.
• Experience in managing inventory, cost of goods and overall financial control.
• Hands-on, fast-paced, high-volume kitchen environment.
• Ability to lead a team and develop employees for future leadership roles.

Responsibilities

• Ensure operational excellence in the kitchen and high food quality.
• Delegate tasks and direct kitchen staff; manage prep lists and schedules.
• Participate in interviews and hire kitchen staff; train and develop Sous Chefs.
• Maintain safety certifications and compliance; oversee inventory and costs.
• Ensure health inspections readiness and proper inventory controls.
• Oversee opening/closing procedures and housekeeping of kitchen facilities.

Skills

Culinary leadership

Menu planning

Inventory management

Team development

Training staff

Communication

Education

Culinary degree or certificate

Job description

PF Changs China Bistro is hiring for a full-time Executive Chef or Kitchen Manager to lead the culinary team and operations. You will hire, train and develop staff, manage inventory and control costs, and ensure high standards of food quality and service across the kitchen.

The role requires 3+ years in culinary management, hands-on leadership, and the ability to travel for occasional duties. A culinary degree or certificate is preferred, with opportunities for professional development and