Senior Sous Chef Kitchen Manager

2 days ago Be among the first 25 applicants

P.F. Chang's Pay Range (based on experience): $61,261.20 - $81,252.60 / year

P.F. Chang's Pay Range (based on experience): $21.42 - $28.41 / hour

• 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.

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.

• 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.
• Assist with scheduling, interviewing, and hiring.
• Provide feedback to staff and recognition of staff.
• Maintain product quality standards by performing regular line checks.
• Engage in prep and line cooking activities as needed during the shift to ensure timely execution.
• Follow and execute all state safety and sanitation guidelines.
• Contribute to building sales and maximize financial success for the restaurant.
• Assist with cost control and food inventories as directed by the Executive Chef.

• 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, 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 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 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.

• 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.

Because it’s more than a job. We are passionate people doing meaningful work, motivated by our purpose:
To Celebrate Life. Family. Food.

• Search for jobs by keyword or location.
• Gather your work history, and if applicable, prepare your resume for submission.
• Click “Apply Now” to submit your application.