{"schemaVersion":"jobsearcher.job.v1","id":"d1f5e9b59c797fcc7c5fbbf8","url":"https://jobsearcher.com/jobs/d1f5e9b59c797fcc7c5fbbf8","canonicalUrl":"https://jobsearcher.com/jobs/d1f5e9b59c797fcc7c5fbbf8","title":"Executive Chef / Kitchen Manager","description":"Job Summary P.F. Chang's Pay Range (based on experience): $80,000.00 - $100,000.00 per year. Hiring immediately for full-time salaried Executive Chef, Head Chef or Executive Kitchen Manager (EKM). The Executive Chef or Kitchen Manager is responsible for managing the restaurant culinary team and restaurant food service operations to ensure high operating standards in the kitchen. This includes the hiring, training and development of the culinary team and kitchen staff, as well as managing inventory and controlling costs incurred in the kitchen. Reports directly to the restaurant Operating Partner or General Manager.\nResponsibilities Accountable for operational excellence in the kitchen.\nDelegates tasks and gives direction to all kitchen staff.\nConducts interviews with kitchen management and staff candidates.\nSelection, orientation and continual development of all Sous Chefs and kitchen staff.\nPrepares work schedule for Sous Chef and kitchen staff.\nOn‑going preservation of safety certification requirements for all kitchen staff.\nResponsible for managing inventory, cost of goods and overall control of financials.\nResponsible for health inspections.\nSupervises and facilitates all training for all food prep and execution of menu items, procedures, and recipes to all kitchen staff.\nEnsures proper timing and production for food orders.\nOn‑going performance appraisals for Sous Chefs and kitchen staff.\nHolds kitchen staff accountable for dress code standards.\nResponsible for maintaining all product quality standards.\nResponsible for maintaining expected food costs and inventory.\nOversees or completes all prep lists and ordering guides.\nCompletes opening and closing checklists.\nResponsible for maintenance and repairs of kitchen equipment and facility.\nResponsible for knowing how to work all kitchen stations proficiently.\nAccountable for providing a clean and safe environment for both Team Members and Guests.\nRequirements 3+ years of culinary management experience, including managing and writing prep lists.\nMust possess a valid driver’s license for occasional duties (shift coverage, meeting liquor license requirements, delivering large catering orders, making supply runs, local restaurant marketing, attending off‑site training and business meetings, and traveling between restaurant locations).\nExperience in managing inventory, cost of goods and overall control of financials.\nExperience working in a hands‑on, fast‑paced, high‑volume environment.\nExperience in managing a team, while identifying and developing employees for future leadership roles.\nExperience in facilitating and effectively executing training.\nStrong communication and organizational skills.\nAbility to stand and walk for periods of eight to ten hours each shift.\nAbility to reach, bend, balance and transport various objects weighing up to 30 lbs repeatedly; may need to lift up to 50 lbs.\nAbility to work around varying temperature levels, including warm to very warm temperatures in the kitchen.\nPreferences Bilingual in English and Spanish.\nExperience working in an upscale scratch kitchen concept.\nPrevious front‑of‑house restaurant management experience.\nCulinary degree or culinary certificate.\nBenefits Medical, dental, vision, 401(k) and paid time off.\nMonthly and annual bonuses based on performance.\nPaid management training program to enhance skills and advance career; promotion from within.\nReferral program: $250 referral bonus for Team Member positions and $500 for restaurant management positions.\nEmployee discounts.\nHolidays: Most locations closed on Thanksgiving and Christmas.\nFinancial assistance through the Lucky Cat Fund during hardships for qualifying team members.\n\n#J-18808-Ljbffr","company":"P.F. Chang's","rawCompany":"pf changs","city":"Whitehall","state":"NY","isRemote":false,"isActive":false,"createdAt":"2026-07-21T03:17:27.779Z","occupations":[{"code":"35-1011.00","title":"Chefs and Head Cooks","slug":"chefs-and-head-cooks"},{"code":"11-9051.00","title":"Food Service Managers","slug":"food-service-managers"},{"code":"35-1012.00","title":"First-Line Supervisors of Food Preparation and Serving Workers","slug":"first-line-supervisors-of-food-preparation-and-serving-workers"}],"industries":[{"code":"722511","title":"Full-Service Restaurants","slug":"full-service-restaurants"},{"code":"722513","title":"Limited-Service Restaurants","slug":"limited-service-restaurants"},{"code":"722514","title":"Cafeterias, Grill Buffets, and Buffets","slug":"cafeterias-grill-buffets-and-buffets"}],"jobPosting":{"@context":"https://schema.org","@type":"JobPosting","title":"Executive Chef / Kitchen Manager","description":"Job Summary P.F. Chang's Pay Range (based on experience): $80,000.00 - $100,000.00 per year. Hiring immediately for full-time salaried Executive Chef, Head Chef or Executive Kitchen Manager (EKM). The Executive Chef or Kitchen Manager is responsible for managing the restaurant culinary team and restaurant food service operations to ensure high operating standards in the kitchen. This includes the hiring, training and development of the culinary team and kitchen staff, as well as managing inventory and controlling costs incurred in the kitchen. Reports directly to the restaurant Operating Partner or General Manager.\nResponsibilities Accountable for operational excellence in the kitchen.\nDelegates tasks and gives direction to all kitchen staff.\nConducts interviews with kitchen management and staff candidates.\nSelection, orientation and continual development of all Sous Chefs and kitchen staff.\nPrepares work schedule for Sous Chef and kitchen staff.\nOn‑going preservation of safety certification requirements for all kitchen staff.\nResponsible for managing inventory, cost of goods and overall control of financials.\nResponsible for health inspections.\nSupervises and facilitates all training for all food prep and execution of menu items, procedures, and recipes to all kitchen staff.\nEnsures proper timing and production for food orders.\nOn‑going performance appraisals for Sous Chefs and kitchen staff.\nHolds kitchen staff accountable for dress code standards.\nResponsible for maintaining all product quality standards.\nResponsible for maintaining expected food costs and inventory.\nOversees or completes all prep lists and ordering guides.\nCompletes opening and closing checklists.\nResponsible for maintenance and repairs of kitchen equipment and facility.\nResponsible for knowing how to work all kitchen stations proficiently.\nAccountable for providing a clean and safe environment for both Team Members and Guests.\nRequirements 3+ years of culinary management experience, including managing and writing prep lists.\nMust possess a valid driver’s license for occasional duties (shift coverage, meeting liquor license requirements, delivering large catering orders, making supply runs, local restaurant marketing, attending off‑site training and business meetings, and traveling between restaurant locations).\nExperience in managing inventory, cost of goods and overall control of financials.\nExperience working in a hands‑on, fast‑paced, high‑volume environment.\nExperience in managing a team, while identifying and developing employees for future leadership roles.\nExperience in facilitating and effectively executing training.\nStrong communication and organizational skills.\nAbility to stand and walk for periods of eight to ten hours each shift.\nAbility to reach, bend, balance and transport various objects weighing up to 30 lbs repeatedly; may need to lift up to 50 lbs.\nAbility to work around varying temperature levels, including warm to very warm temperatures in the kitchen.\nPreferences Bilingual in English and Spanish.\nExperience working in an upscale scratch kitchen concept.\nPrevious front‑of‑house restaurant management experience.\nCulinary degree or culinary certificate.\nBenefits Medical, dental, vision, 401(k) and paid time off.\nMonthly and annual bonuses based on performance.\nPaid management training program to enhance skills and advance career; promotion from within.\nReferral program: $250 referral bonus for Team Member positions and $500 for restaurant management positions.\nEmployee discounts.\nHolidays: Most locations closed on Thanksgiving and Christmas.\nFinancial assistance through the Lucky Cat Fund during hardships for qualifying team members.\n\n#J-18808-Ljbffr","datePosted":"2026-07-21T03:17:27.779Z","dateModified":"2026-07-21T03:17:27.779Z","hiringOrganization":{"@type":"Organization","name":"P.F. Chang's","sameAs":"https://jobsearcher.com"},"jobLocation":{"@type":"Place","address":{"@type":"PostalAddress","addressLocality":"Whitehall","addressRegion":"NY","addressCountry":"US"}},"identifier":{"@type":"PropertyValue","name":"JobSearcher","value":"d1f5e9b59c797fcc7c5fbbf8"},"url":"https://jobsearcher.com/jobs/d1f5e9b59c797fcc7c5fbbf8"}}