Senior Sous Chef Kitchen Manager

P.F. Chang's; Rogers (AR); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Medical benefits

401(K)

Paid time off

Bonuses (monthly and annual)

Management training program

Referral bonus program

Employee discounts

Holiday closings awareness

Lucky Cat Fund support

Job summary

P.F. Chang's is seeking a Senior Sous Chef / Kitchen Manager / Chef De Cuisine to lead a high-volume culinary team and manage daily restaurant operations. You will report directly to the Executive Chef and oversee food preparation, quality, and guest experience across the shift.

The role emphasizes mentoring staff, maintaining safety standards, and contributing to cost control and profitability in a dynamic dining environment.

Qualifications

• 3+ years of culinary or restaurant leadership experience.
• Hands-on experience in a fast-paced, high-volume environment.
• Valid driver’s license for occasional shift coverage and related duties.
• Experience mentoring hourly Team Members.
• Experience managing inventory and food costs.

Responsibilities

• Lead a high volume, scratch kitchen culinary team with food prep and execution of recipes and menus, providing clear direction.
• Ensure guest satisfaction through memorable culinary experiences.
• Mentor and inspire your culinary team to learn and teach.
• Promote a fun and positive family work environment.
• Assist with scheduling, interviewing, and hiring.
• Provide feedback and recognition to staff.
• Maintain product quality through regular line checks.
• Engage in prep and line cooking as needed to ensure timely execution.
• Follow state safety and sanitation guidelines.
• Contribute to sales growth and financial success of the restaurant.
• Assist with cost control and food inventories as directed by the Executive Chef.

Skills

Culinary leadership

High-volume environment

Staff mentoring

Food safety

Tools

Wok

Mixer

Slicer

Buffalo chopper

Job description

P.F. Chang's Pay Range (based on experience): - / year

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

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

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

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.

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.