Senior Sous Chef Kitchen Manager

P.F. Chang's; Scottsdale (AZ); On-site; USD 73,000 - 92,000; Full time

Benefits offered by this job

Comprehensive benefits

Quarterly bonuses

Management training program

Referral program

Exclusive employee discounts

Holiday schedule

Lucky Cat Fund

Job summary

P.F. Chang's is hiring a Senior Sous Chef / Kitchen Manager / Chef De Cuisine to lead a high-volume kitchen team and manage daily culinary operations under the Executive Chef.

This role emphasizes delivering high-quality guest experiences and maintaining strict quality standards in a fast-paced environment. The position offers full-time hours with opportunities for advancement, robust benefits, and a path to leadership within a growing Pan-Asian concept known for its culture of excellence and

Qualifications

• 3+ years of culinary or restaurant leadership experience.
• Experience in hands-on, fast-paced, high-volume environment.
• Must be able to stand and walk for 8–10 hours per shift.
• Ability to lift up to 50 lbs and handle kitchen equipment.
• Valid driver’s license for occasional duties.
• Experience mentoring hourly team members.
• Experience with inventory and cost controls.

Responsibilities

• Lead a high-volume scratch kitchen team and oversee prep and execution.
• Ensure guest satisfaction through memorable culinary experience.
• Mentor and inspire culinary staff.
• Assist with scheduling, interviewing, and hiring.
• Maintain product quality with line checks.
• Engage in shifts for prep and line cooking as needed.
• Follow state safety and sanitation guidelines.
• Contribute to building sales and restaurant financial success.

Skills

Culinary leadership

High volume kitchen

Mentoring hourly staff

Inventory & cost control

Stand/walk 8–10 hours

Job description

P.F. Chang's Pay Range (based on experience): $72,501.00 - $92,492.40 / year

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

P.F. Chang's Pay Range (based on experience): $25.35 - $32.34 / hour

Benefits We Offer

• Comprehensive 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.

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 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.