Executive Chef / Kitchen Manager

PF Changs China Bistro • Northlake, TX

1d • $80,000 - $100,000

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 culinary team members and kitchen staff, managing inventory, and controlling kitchen costs. The position reports directly to the restaurant Operating Partner or General Manager.

This is a full-time salaried position. P.F. Chang’s lists a pay range of $80,000 to $100,000 per year, based on experience. The company describes its culture as focused on creating a heart-filled, guest-led Pan-Asian dining experience, with passion for the craft, respect for people, and a commitment to excellence.

Requirements

• At least 3 years of culinary management experience, including experience managing and writing prep lists.
• Valid driver’s license for occasional duties that may include providing shift coverage, meeting liquor license requirements depending on the state, 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 overall financial controls.
• Experience working 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 periods of eight to ten hours per shift.
• Ability to reach, bend, balance, and repeatedly transport objects weighing up to 30 pounds during a shift; may sometimes need to lift up to 50 pounds.
• 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

• Maintain operational excellence in the kitchen.
• Delegate tasks and direct 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 financial controls.
• Oversee health inspections.
• Supervise and facilitate training in 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 for dress code standards.
• Maintain product quality standards, expected food costs, and inventory.
• Oversee or complete prep lists and ordering guides.
• Complete opening and closing checklists.
• Maintain and repair 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 of $250 for Team Member positions and $500 for restaurant management positions at locations other than the employee’s home location.
• Employee discounts.
• Most locations are closed on Thanksgiving and Christmas.
• Financial assistance through the Lucky Cat Fund for qualifying team members experiencing hardship.

What This Job Offers

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