Senior Sous Chef Kitchen Manager

About this role

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 : 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). • 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 are passionate people doing meaningful work, motivated by our purpose:  To Celebrate Life. Family. Food.

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