Lead Sous Chef — High-Volume Kitchen & Growth

PF Changs China Bistro; Norman (OK); On-site; USD 57,000 - 77,000; Full time

Benefits offered by this job

Comprehensive benefits

Bonus program

Management training

Referral bonus

Employee discounts

Holiday schedule

Lucky Cat Fund support

Job summary

P.F. Chang’s China Bistro in Norman, OK, is seeking a Sous Chef or Assistant Kitchen Manager to lead a high-volume culinary team in daily restaurant operations. You will supervise meal prep, ensure quality, and drive guest satisfaction across service periods.

The role emphasizes staff development, cost control, and maintaining high standards in a fast-paced environment while upholding safety and sanitation guidelines.

Qualifications

• 2+ years of culinary or restaurant experience
• Experience managing inventory, cost of goods and financials
• Experience in fast-paced, high-volume environment
• Experience mentoring hourly team members
• Must be able to stand and walk 8–10 hours per shift
• Must be able to lift up to 50 lbs
• Ability to operate kitchen equipment (wok, mixer, slicer, buffalo chopper)
• Able to work in various kitchen temperatures

Responsibilities

• Lead a high volume, scratch kitchen culinary team with food prep and execution of menu items and recipes
• Ensure guest satisfaction through memorable culinary experiences
• Develop, mentor, and inspire your culinary team
• Promote a fun and positive family-style work environment
• Assist with scheduling, interviewing, and hiring
• Provide feedback to staff and recognition
• Maintain product quality through regular line checks
• Participate in prep and line cooking as needed
• Follow state safety and sanitation guidelines
• Contribute to building sales and restaurant financial success
• Assist with cost control and food inventories as directed by the Executive Chef

Skills

Culinary skills

Team leadership

Inventory control

Food safety

Tools

Wok

Mixer

Slicer

Buffalo chopper

Job description

P.F. Chang’s China Bistro in Norman, OK, is seeking a Sous Chef or Assistant Kitchen Manager to lead a high-volume culinary team in daily restaurant operations. You will supervise meal prep, ensure quality, and drive guest satisfaction across service periods.

The role emphasizes staff development, cost control, and maintaining high standards in a fast-paced environment while upholding safety and sanitation guidelines.