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
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
