Senior Sous Chef / Kitchen Manager

P.F. Chang's; Fort Wayne (IN); On-site; USD 61,261 - 81,252; Full time

Benefits offered by this job

Comprehensive Benefits

Performance Incentives

Professional Development

Referral Program

Exclusive Discounts

Financial Assistance

Job summary

P.F. Chang's in Fort Wayne, Indiana is hiring a Senior Sous Chef to lead culinary operations and manage a high volume kitchen. The ideal candidate will have over 3 years of restaurant leadership experience and a passion for creating memorable culinary experiences.

This role includes mentoring the team, ensuring quality standards, and promoting a positive work environment. Responsibilities include food prep, cost control, and maintaining safety guidelines. Comprehensive benefits and a competitive pay range are offered.

Qualifications

• 3+ years of prior culinary or restaurant leadership experience.
• Must possess a valid driver’s license for operational duties.
• Ability to stand and walk for long periods.
• Experience working in a fast paced, high volume environment.

Responsibilities

• Lead a high volume scratch kitchen culinary team.
• Ensure guest satisfaction through memorable culinary experiences.
• Mentor and inspire the culinary team.
• Promote a fun and positive work environment.

Skills

Culinary leadership

Mentoring and training

Food quality standards

Inventory management

Customer satisfaction

Tools

Kitchen equipment

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 off‑site 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.