Senior Sous Chef / Kitchen Manager

P.F. Chang's China Bistro, Inc.; Louisville (KY); On-site; USD 65,000 - 85,000; Full time

Benefits offered by this job

Medical benefits

Dental benefits

Vision benefits

401(K) plan

Paid time off

Quarterly bonuses

Management training

Employee referral bonus

Exclusive discounts

Holidays closed

Job summary

P.F. Chang's China Bistro, Inc. is seeking a Senior Sous Chef or Kitchen Manager or Chef De Cuisine to lead a culinary team and manage daily restaurant operations.

The role reports to the Executive Chef and focuses on high standards of food quality and guest experience. The position requires strong leadership in a fast-paced, high-volume setting, with responsibilities including scheduling support, mentoring staff, and ensuring adherence to safety and sanitation guidelines while driving cost

Qualifications

• 3+ years of prior culinary or restaurant leadership experience.
• Hands-on, fast paced, high volume environment experience.
• Experience mentoring hourly team members.
• Inventory, cost controls and financial awareness.

Responsibilities

• Lead a high volume, scratch kitchen team with food prep and execution of recipes and procedures.
• Ensure guest satisfaction through memorable culinary experiences.
• Mentor and develop culinary staff; foster a positive work environment.
• Assist with scheduling, interviewing, and hiring.
• Conduct line checks and maintain product quality standards.
• Handle prep and line cooking to ensure timely execution.
• Follow state safety and sanitation guidelines.
• Contribute to sales and financial success for the restaurant.

Skills

Culinary leadership

High volume kitchen

Staff mentoring

Food safety

Job description

P.F. Chang's Pay Range (based on experience): $65,007.80 - $84,999.20 / year This position is non-exempt. The annual rate listed assumes 50 hours per week.

P.F. Chang's Pay Range (based on experience): $22.73 - $29.72 / hour

Benefits

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

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 take PRIDE in creating a heart-filled, guest-led Pan-Asian dining experience, fueled by passion for our craft, respect for our people, and an unwavering commitment to excellence.

Our Heritage

Whether it's an Asian design, a new twist on a classic dish, or a pair of chopsticks, we embrace our Asian heritage whenever and wherever we can. The fresh ingredients and pure cooking methods that we use every day in our kitchens have been the same since our inception in 1993. Today, we have 210+ U.S. restaurants, including airport locations, as well as 100+ international locations in more than 22 countries across the globe.

Our Purpose

Our purpose is to Celebrate Life. Family. Food. We treat our team members like family, and bring our authentic selves to work every day. We love to learn and grow, to challenge and be challenged, and our ultimate goal is to do our best, no matter what we are doing. We live to serve others and strive to make our guests’ lives better through joyful hospitality!