Sous Chef / Kitchen Manager

P.F. Chang's Pay Range (based on experience): $56,513.60 - $76,505.00 / yearThis position is non-exempt. The annual rate listed assumes 50 hours per week.P.F. Chang's Pay Range (based on experience): $19.76 - $26.75 / hourBenefits We Offer: ComprehensiveBenefitsMedical, dental, vision, 401(K), and paid time petitive Pay & Performance IncentivesMonthly and annual bonuses based on performance.Professional DevelopmentPaid management training program to enhance skills and advance career - we promote from within.Referral ProgramEarn 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 DiscountsAccess exclusive employee discounts.HolidaysMost locations closed on Thanksgiving and Christmas.Supportive CommunityFinancial 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 shiftEnsure guest satisfaction through memorable culinary experiencesDevelop, mentor, and inspire your culinary team to continue to learn and teachPromote a fun and positive family-style work environmentAssists with scheduling, interviewing, and hiring Provides feedback to staff and recognition of staffResponsible for maintaining product quality standards by performing regular line checksWill engage in prep and line cooking activities as needed during the shift to ensure timely executionAccountable for following and executing all state safety and sanitation guidelinesContributes to building sales and maximize financial success for the restaurantAssists with cost control and food inventories as directed by the Executive ChefJob Requirements:2+ years of prior culinary or restaurant experienceExposure to managing inventory, cost of goods and overall control of financials Experience working in a hands-on, fast paced, high volume environmentExperience mentoring and training hourly team membersMust be able to stand and walk for periods of eight to ten hours in length each shiftMust 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 integrityMust be able to work around various levels of temperature, including warm to very warm temperatures in the kitchenPreferences:Bilingual in English and SpanishExperience working in casual or upscale diningExperience working in a restaurant chain or franchise with established processes, systems, and accustomed to corporate structure and protocolsWhy 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 NowSearch 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.

Created: 2026-05-09