Executive Chef / Kitchen Manager

PF Changs China Bistro • Columbia, MD

1d • $89,000 - $109,000

About The Position

The Executive Chef or Kitchen Manager manages the restaurant’s culinary team and food service operations to maintain high operating standards in the kitchen. The role includes hiring, training, and developing kitchen staff, managing inventory, and controlling kitchen costs. This position reports directly to the restaurant Operating Partner or General Manager.

Requirements

• At least 3 years of culinary management experience, including experience managing and writing prep lists.
• Valid driver’s license for occasional duties such as shift coverage, meeting liquor license requirements where applicable, delivering large catering orders, making supply runs, local restaurant marketing, attending offsite training and business meetings, and traveling between restaurant locations to support operations.
• Experience managing inventory, cost of goods, and financial controls.
• Experience in a hands-on, fast-paced, high-volume environment.
• Experience managing a team and identifying and developing employees for future leadership roles.
• Experience facilitating and effectively executing training.
• Strong communication and organizational skills.
• Ability to stand and walk for eight to ten hours per shift.
• Ability to reach, bend, balance, and repeatedly transport objects weighing up to 30 pounds during a shift; lifting up to 50 pounds may sometimes be necessary.
• Ability to work around varying temperatures, including warm to very warm kitchen temperatures.

Nice To Haves

• Bilingual in English and Spanish.
• Experience working in an upscale scratch kitchen concept.
• Previous front-of-house restaurant management experience.
• Culinary degree or culinary certificate.

Responsibilities

• Ensure operational excellence in the kitchen.
• Delegate tasks and provide direction to kitchen staff.
• Interview kitchen management and staff candidates.
• Select, orient, and continually develop Sous Chefs and kitchen staff.
• Prepare work schedules for Sous Chefs and kitchen staff.
• Maintain safety certification requirements for kitchen staff.
• Manage inventory, cost of goods, and kitchen financials.
• Manage health inspections.
• Supervise and facilitate training on food preparation, menu execution, procedures, and recipes.
• Ensure proper timing and production of food orders.
• Conduct ongoing performance appraisals for Sous Chefs and kitchen staff.
• Hold kitchen staff accountable to dress code standards.
• Maintain product quality standards and expected food costs and inventory.
• Oversee or complete prep lists and ordering guides.
• Complete opening and closing checklists.
• Maintain and arrange repairs for kitchen equipment and the facility.
• Know how to work all kitchen stations proficiently.
• Provide a clean and safe environment for Team Members and Guests.

Benefits

• Medical, dental, and vision benefits.
• 401(k).
• Paid time off.
• Quarterly performance bonuses.
• Paid management training and career development, with promotion from within.
• Employee referral bonuses: $250 for Team Member positions and $500 for restaurant management positions at locations other than the employee’s home location.
• Exclusive employee discounts.
• Financial assistance through the Lucky Cat Fund for qualifying team members experiencing hardships.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: No Education Listed