Executive Chef / Kitchen Manager

P.F. Chang's Pay Range (based on experience): $70,000.00 - $85,000.00 / year

Benefits We Offer:

• Comprehensive Benefits: Medical, dental, vision, 401(K), and paid time off.
• Competitive Pay & Performance Incentives: Monthly and quarterly 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.
• Supportive Community: Financial assistance through the Lucky Cat Fund during hardships for qualifying team members.

Hiring immediately for our salaried full-time Executive Chef/Kitchen Manager.

Job Summary:

The Executive Chef is a hands-on culinary and operational leader who helps lead the entire restaurant and brings P.F. Chang’s heart-filled, Guest-led Pan-Asian dining experience to life. In partnership with the Operating Partner, you’ll guide both front-of-house and back-of-house teams, with a particular focus on kitchen operations and performance, while developing talent and delivering strong results for Guests, Team Members, and the business.

Anchored by our core PRIDE values—Passion, Respect, Innovation, Discipline, and Excellence—you will bring energy, heart, and purpose to every plate and interaction while demonstrating the discipline to care deeply about the details that define our brand and holding your team to a higher standard every day.

Job Responsibilities:

• Right People: Lead restaurant operations across hospitality and culinary; recruit, hire, onboard, coach, develop, and retain Team Members while building leadership bench strength and fostering an inclusive, accountable workplace. Lead the restaurant in the Operating Partner’s absence.

• Perfect Food, Perfect Beverage: Set the standard for food and beverage quality, recipe adherence, presentation, responsible alcohol service, and Guest satisfaction. Lead menu and limited time offer rollouts, kitchen efficiency, inventory and cost controls, and team training on culinary and beverage systems.

• Bespoke Service: Create personalized, Guest-led experiences that anticipate needs and build loyalty. Monitor Guest feedback, resolve concerns with empathy, and coach teams to deliver consistent service and brand standards.

• Sanitary, Safe & Spotlessly Clean: Maintain a clean, safe, organized, and Guest-ready restaurant through inspections, food safety and sanitation practices, preventive maintenance, and team coaching. Follow company and regulatory standards, protect company assets, and lead response to safety, facility, or other operational incidents.

• Financial & Business Performance: Manage labor, food, beverage, and controllable expenses. Use forecasting, sales analysis, inventory management, and operational reporting to identify opportunities and improve results. Drive sales and profit growth through sound business judgment and disciplined execution, including effective use of POS, scheduling, inventory, and reporting systems.

• Community & Charitable Engagement: Build local community relationships and represent the P.F. Chang’s brand. Support fundraising and community programs, including Dine to Donate events and the Lucky Cat Assistance Fund, and encourage Team Member participation.

Job Requirements:

• Experience: 3–5 years of restaurant management experience with leadership responsibility for restaurant and culinary operations, financial performance, team development, and Guest experience; General Manager experience preferred.

• Leadership & Business Acumen: Ability to thrive in a fast-paced environment, exercise sound judgment, lead cross-functional teams, and develop leaders and Team Members. Proven ability to drive sales growth, meet KPI and EBITDA targets, and identify local growth opportunities.

• Culinary & Financial Skills: Strong kitchen operations and food production knowledge, with experience in food quality, inventory management, cost of goods, and P&L management. Proficiency with POS, corporate software, delivery, inventory, and reservation platforms.

• Certifications & Training: Maintain required Food Protection Manager, Alcohol Manager, and applicable state and local food safety certifications. Must complete company required training accurately and on time.

• Driver’s License & Travel: Must possess and maintain a valid driver's license and be able to perform duties including shift coverage, bank deposits, local restaurant marketing activities, attendance at training and business meetings, and travel between restaurant locations as needed to support operations.

Working Conditions:

• Schedule & Attendance: Full-time role requiring regular, predictable attendance and flexible availability for days, evenings, nights, weekends, holidays, and other shifts needed to support business demands.

• Work Environment: Maintain a visible leadership presence across Front of House and Back of House operations and adapt to changing priorities in a fast-paced restaurant.

• Physical Requirements: Stand and walk for extended periods; reach, bend, stoop, kneel, crouch, balance, and move throughout restaurant work areas. Regularly lift, carry, push, pull, and transport up to 30 pounds and occasionally up to 50 pounds. Work around heat, steam, smoke, cold and freezer temperatures, and moderate noise.

• Essential Functions: Perform the essential functions of the job with or without reasonable accommodation.

Keywords: Executive Chef, Executive Kitchen Manager, Restaurant Chef, Head Chef, Kitchen Manager, Culinary Operations Manager.

Why work for us?

Because it’s more than a job. We take PRIDE in creating a heart-filled, guest-led Pan-Asian dining experience, fueled by passion for our craft, respect for our people, and an unwavering commitment to excellence.

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