Assistant Executive Chef / Kitchen Manager
P.F. Chang’s
- Collegeville, PA
- $25.77-32.69 per hour
- Permanent
- Full-time
- Eligible for medical, dental, 401(K) retirement plan and paid time off
- Competitive pay and bonus eligibility
- Paid management training program
- Opportunity to work with a growing brand with advancement opportunities and ongoing development – we promote from within
- Uniform (chef’s coat / hat) provided at no cost
- Food provided – free meal per shift
- Employee referral program - Refer a friend for a $250 referral bonus for Team Member positions and $500 for restaurant management positions (for locations other than home location)
- Exclusive employee discounts
- Closed on Thanksgiving and Christmas at most locations
- Financial support from the employee-funded Lucky Cat Fund Assistance during times of hardship for qualifying team members
- 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
- 2+ years of culinary management experience with experience managing and writing prep lists
- 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
- 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
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