Kitchen Manager

P.F. Chang's • Kansas City, MO

8d

About The Position

The Kitchen Manager is responsible for managing the restaurant culinary team and food service operations to ensure high operating standards in the kitchen. The role includes hiring, training, and developing culinary and kitchen staff, managing inventory, and controlling kitchen costs. The Kitchen Manager reports directly to the restaurant Operating Partner or General Manager. This is a full-time salaried position.

Requirements

• At least 3 years of culinary management experience, including experience managing and writing prep lists.
• Valid driver’s license for occasional operational duties, which may include providing shift coverage, meeting liquor-license requirements, delivering catering orders, making supply runs, local restaurant marketing, attending offsite training and business meetings, and traveling between restaurant locations.
• Experience managing inventory, cost of goods, and financials.
• 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 eight to ten hours per shift.
• Ability to reach, bend, balance, and repeatedly transport objects weighing up to 30 pounds during a shift; occasionally 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

• 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 kitchen staff safety certification requirements.
• 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.
• Ensure kitchen staff follow dress code standards.
• Maintain product quality standards and expected food costs and inventory levels.
• Oversee or complete prep lists and ordering guides.
• Complete opening and closing checklists.
• Manage maintenance and repairs of kitchen equipment and facilities.
• 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.
• 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.
• 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