Sous Chef Kitchen Manager

This position is non-exempt. The annual rate listed assumes 50 hours per week.

P.F. Chang's Pay Range (based on experience): $23.43 - $30.42 / 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 hourly Sous Chefs or Assistant Kitchen Managers.

Job Summary:

The Sous Chef assists in leading a culinary team managing daily restaurant culinary and food service operations to ensure high operating standards.

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 experiences
• Develop, mentor, and inspire your culinary team to continue to learn and teach
• Promote a fun and positive family-style 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:

• 2+ years of prior culinary or restaurant experience
• Exposure to managing inventory, cost of goods and overall control of financials 
• Experience working in a hands-on, fast paced, high volume environment
• Experience mentoring and training hourly team members
• 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:

• 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

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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