Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas.
Responsibilities
Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
Assists Executive Chef with all kitchen operations and preparation.
Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
Requirements
High school diploma or GED
2-year degree in Culinary Arts, Hotel and Restaurant Management
To assist the Executive Pastry Chef in establishing and maintaining the highest culinary standards in line with Raffles & Fairmont The Red Sea standards.
Responsibilities
Assist the Executive Pastry Chef in supervising all colleagues working in the Bakery section
Conduct daily and monthly team meetings and report operational updates to the Executive Pastry Chef
Establish and maintain consistent bakery production standards
Inspect all fresh food deliveries daily to ensure quality standards
The Restaurant Manager is a hands‑on leader who brings our heart‑filled, Guest‑led Pan‑Asian dining experience to life.
Compensation
P.F. Chang's Pay Range (based on experience): $60,000.00 - $75,000.00 / year
Responsibilities
Recruit, onboard, train, coach, and develop Team Members
Champion food and beverage quality, preparation, presentation, and service standards
Deliver memorable and personalized hospitality by coaching service, menu knowledge, speed of service, and Guest recovery
Maintain a spotlessly clean, safe, and guest‑ready environment by overseeing daily/periodic sanitation checks, facility upkeep, and preventive equipment maintenance
Drive sales growth, manage labor and food cost controls, execute assigned Areas of Responsibility (AORs), and participate in inventory and ordering and other restaurant performance goals
Lead Cook position responsible for food preparation, quality control, and assisting management with kitchen operations at a Courtyard Marriott Marriott.
Responsibilities
Prepare special meals or substitute items
Regulate temperature of ovens, broilers, grills, and roasters
Pull food from freezer storage to thaw in the refrigerator
Ensure proper portion, arrangement, and food garnish
CookElior North America · San Francisco, US
Sous Chef Part timeMarriott · Fort Lauderdale, US
Junior Sous Chef - Pastry - Jumeirah Messilah BeachDubai Holding · Kuwait
Kitchen Manager & Culinary InstructorEmerge Recovery & Trade · Xenia, US
Restaurant ManagerPF Changs · Kansas City, US