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$89k–$109k/yr
Full-time
professional certificate
Medical Insurance, Dental Insurance, Vision Insurance, 401(K), Paid Time Off, Monthly Bonuses
Posted 18d ago
~40 hrs/week
Responsibilities
Manage the restaurant culinary team and food service operations to maintain high operating standards. Responsible for hiring, training, inventory management, and controlling kitchen costs.
Requirements
Requires 3+ years of culinary management experience and a valid driver's license. Must be able to handle physical demands of a high-volume kitchen and possess strong leadership skills.
Full job description
P.F. Chang's Pay Range (based on experience): $89,000.00 - $109,000.00 / year
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).
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 salaried Executive Chef or Head Chef or Executive Kitchen Manager (EKM):
Job Summary:
The Executive Chef or Kitchen Manager is responsible for managing the restaurant culinary team and restaurant food service operations to ensure high operating standards in the kitchen. This includes the hiring, training and development of the culinary team and kitchen staff, as well as managing inventory and controlling costs incurred in the kitchen. The Executive Chef or Kitchen Manager reports to directly to the restaurant Operating Partner or General Manager.
Job Responsibilities:
Accountable for operational excellence in the kitchen
Delegates tasks and gives direction to all kitchen staff
Conducts interviews with kitchen management and staff candidates
Selection, orientation and continual development of all Sous Chefs and kitchen staff
Prepares work schedule for Sous Chef and kitchen staff
On-going preservation of safety certification requirements for all kitchen staff
Responsible for managing inventory, cost of goods and overall control of financials
Responsible for health inspections
Supervises and facilitates all training for all food prep and execution of menu items, procedures, and recipes to all kitchen staff
Ensures proper timing and production for food orders
On-going performance appraisals for Sous Chefs and kitchen staff
Holds kitchen staff accountable for dress code standards
Responsible for maintaining all product quality standards
Responsible for maintaining expected food costs and inventory
Oversees or completes all prep lists and ordering guides
Completes opening and closing checklists
Responsible for maintenance and repairs of kitchen equipment and facility
Responsible for knowing how to work all kitchen stations proficiently
Accountable for providing a clean and safe environment for both Team Members and Guests
Job Requirements:
3+ years of culinary management experience with experience managing and writing prep lists
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 in managing inventory, cost of goods and overall control of financials
Experience working in a hands-on, fast paced, high volume environment
Experience in managing a team, while identifying and developing employees for future leadership roles
Experience in facilitating and effectively executing training
Strong communication and organizational skills
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 work around various levels of temperature, including warm to very warm temperatures in the kitchen
Preferences:
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
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.
Apply Now
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Fire isn’t just how we cook. It’s our signature. 🔥
Industry
Restaurants
Company size
10,001+ employees
Founded
1993
Headquarters
Scottsdale, Arizona
LinkedIn followers
44,018
P.F. Chang’s is a restaurant concept that honors the 2,000-year-old Asian tradition of wok cooking and believes in making food from scratch every day in every restaurant. Since inception, P.F. Chang’s chefs hand-roll dim sum, hand chop and slice all vegetables and meats, handcraft every sauce and wok-cook each recipe, every day in every restaurant using wholesome, fresh ingredients.
Start a career that won’t flame out. With excellent benefits and perks, a job at P.F. Chang’s means working alongside some of the best people in the business. Apply today to join the P.F. Chang’s team.
Offices: 8377 E Hartford Dr, #200, Scottsdale, Arizona 85255, US
Restaurant and Asian foodHospitalityRecipesRestaurants
How much do Management & Leadership jobs in New Jersey pay?
Based on 6757 listings with disclosed salaries, most management & leadership jobs in New Jersey pay between $75k–$205k per year. Individual offers vary with seniority, company size, and specialization.
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