Assistant Executive Chef at PF Changs China Bistro

Memphis, Tennessee, United States -

Full Time

Start Date

Immediate

Expiry Date

02 Oct, 26

Salary

86000.2

Posted On

04 Jul, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Management, Inventory Management, Cost Control, Staff Training, Scheduling, Food Quality Standards, Performance Appraisals, Kitchen Operations, Safety Certification, Team Leadership, Communication, Organizational Skills, Bilingual English and Spanish, High Volume Environment

Industry

Restaurants

Description

P.F. Chang's Pay Range (based on experience): $66,008.80 - $86,000.20 / year This position is non-exempt. The annual rate listed assumes 50 hours per week. P.F. Chang's Pay Range (based on experience): $23.08 - $30.07 / 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 Assistant Executive Chef or Kitchen Manager or Culinary Manager or Senior Kitchen Manager: Job Summary: The Assistant Kitchen Culinary Manager or Assistant Executive Chef assists in managing the restaurant culinary team and restaurant food service operations to ensure high operating standards in the kitchen. They also assist with the hiring, training and development of the culinary team and kitchen staff, as well as assists in managing inventory and controlling costs incurred in the kitchen. The Assistant Kitchen Culinary Manager or Assistant Executive Chef reports to directly to the restaurant Executive Chef or Kitchen Manager. Job Responsibilities: 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 all 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 Job Requirements: 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 (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 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 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. Apply Now 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. Our Heritage Whether it's an Asian design, a new twist on a classic dish, or a pair of chopsticks, we embrace our Asian heritage whenever and wherever we can. The fresh ingredients and pure cooking methods that we use every day in our kitchens have been the same since our inception in 1993. Today, we have 210+ U.S. restaurants, including airport locations, as well as 100+ international locations in more than 22 countries across the globe. Our Purpose Our purpose is to Celebrate Life. Family. Food. We treat our team members like family, and bring our authentic selves to work every day. We love to learn and grow, to challenge and be challenged, and our ultimate goal is to do our best, no matter what we are doing. We live to serve others and strive to make our guests’ lives better through joyful hospitality!

Responsibilities

Assists in managing the culinary team and food service operations to ensure high operating standards and cost control. Responsible for hiring, training, and developing kitchen staff while overseeing daily production and safety protocols.