Assistant Executive Chef

Join to apply for the Assistant Executive Chef - NEW LOCATION role at P.F. Chang's.

Pay Range (based on experience): $66,008.80 - $86,000.20 per year.

• 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.
• 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 Assistant Culinary Manager or Assistant Executive Chef assists in managing the restaurant culinary team and food service operations to ensure high operating standards in the kitchen. They also assist with hiring, training, and development of the culinary team and kitchen staff, as well as inventory management and cost control. The role reports directly to the Executive Chef or Kitchen Manager.

• Accountable for operational excellence in the kitchen.
• Delegates tasks and gives direction to all kitchen staff.
• Initial interviews with kitchen management and staff candidates.
• Selection, orientation, and continual development of all Sous Chefs and kitchen staff.
• Prepares work schedules for Sous Chef and kitchen staff.
• On‑going preservation of safety certification requirements for all kitchen staff.
• Supervises and facilitates all training for food prep and execution of menu items, procedures, and recipes to all kitchen staff.
• Responsible for maintaining all product quality standards.
• Responsible for maintaining expected food costs and inventory.
• 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.
• 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.

• 2+ 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, making supply runs, attending offsite training and business meetings, and traveling between restaurant locations to support operations.
• 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 executing an effective training program.
• Effective communication and organizational skills.
• Understanding of 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 work around various levels of temperature, including warm to very warm temperatures in the kitchen.

• Bilingual in English and Spanish.
• 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.

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