Senior Sous Chef / Kitchen Manager

PF Changs China Bistro; Fort Wayne (IN); On-site; USD 61,000 - 81,000; Full time

Benefits offered by this job

Comprehensive Benefits

Competitive Pay & Performance Incentiv

Professional Development

Referral Program

Exclusive Discounts

Holidays

Supportive Community

Job summary

P.F. Chang’s is hiring immediately for a Senior Sous Chef or Kitchen Manager or Chef De Cuisine to lead a culinary team and manage daily restaurant operations. You will drive high standards, mentor staff, and report to the Executive Chef in a fast-paced, high-volume kitchen.

The role emphasizes guest satisfaction, quality control, cost awareness, and a collaborative, positive work environment with opportunities for growth and development.

Qualifications

• 3+ years of culinary or restaurant leadership experience.
• Experience in a hands-on, fast-paced, high-volume environment.
• Must be able to mentor hourly Team Members.
• Experience managing inventory and cost controls.
• Ability to operate core kitchen equipment safely.

Responsibilities

• Lead a high-volume kitchen team with food prep and execution of menu items.
• Ensure guest satisfaction through memorable culinary experiences.
• Mentor and inspire the kitchen team to learn and improve.
• Maintain a fun, collaborative work environment.
• Assist with scheduling, interviewing, and hiring.
• Oversee line checks and quality standards.
• Handle prep and line cooking to ensure timely service.
• Follow state safety and sanitation guidelines.
• Contribute to cost control and inventory management.

Skills

Culinary leadership

High-volume kitchen

Staff mentoring

Food safety

Kitchen equipment operation

Tools

Wok

Mixer

Slicer

Buffalo chopper

Knives

Job description

P.F. Chang’s Pay Range (based on experience): $61,261.20 - $81,252.60 / year

This position is non-exempt. The annual rate listed assumes 50 hours per week.

P.F. Chang’s Pay Range (based on experience): $21.42 - $28.41 / hour

Benefits We Offer:

• Comprehensive Benefits : Medical, dental, vision, 401(K), and paid time off.
• Competitive Pay & Performance Incentives : Monthly and annual 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.

Hiring immediately for full-time Senior Sous Chef or Senior Kitchen Manager or Chef De Cuisine:

Job Summary:

The Senior Sous Chef or Kitchen Manager or Chef De Cuisine leads a culinary team managing daily restaurant culinary and food service operations to ensure high operating standards and reports directly to the Executive Chef.

Job Responsibilities:

• Lead a high volume, scratch kitchen culinary team with food prep and execution of menu items, procedures, and recipes, providing clear direction throughout the shift
• Ensure guest satisfaction through memorable culinary experience
• Develop, mentor, and inspire your culinary team to continue to learn and teach
• Promote a fun and positive family work environment
• Assists with scheduling, interviewing, and hiring
• Provides feedback to staff and recognition of staff
• Responsible for maintaining product quality standards by performing regular line checks
• Will engage in prep and line cooking activities as needed during the shift to ensure timely execution
• Accountable for following and executing all state safety and sanitation guidelines
• Contributes to building sales and maximize financial success for the restaurant
• Assists with cost control and food inventories as directed by the Executive Chef

Job Requirements:

• 3+ years of prior culinary or restaurant leadership experience
• Experience working in a hands-on, fast paced, high volume environment
• 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 mentoring and training hourly Team Members
• Exposure to managing inventory, cost of goods and overall control of financials
• 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 operate kitchen equipment including a wok, mixer, slicer, and buffalo chopper, as well as have the ability to use knives appropriately and maintain their integrity
• Must be able to work around various levels of temperature, including warm to very warm temperatures in the kitchen

Preferences:

• Restaurant leadership experience working in casual or upscale dining
• Experience working in a restaurant chain or franchise with established processes, systems, and accustomed to corporate structure and protocols

Why work for us?

Because it’s more than a job. We are passionate people doing meaningful work, motivated by our purpose: To Celebrate Life. Family. Food.