Lead the dining department at a long‑term care facility, ensuring high food quality standards, inventory management, food safety, and customer service.
Responsibilities
Oversee food service program at a single site
Maintain accurate records of income, expenditures, food supplies, personnel, and equipment
Conduct staff training, quality control, and in‑service sessions
Communicate directives from client managers, building occupants, and administrators
Use protective gear and report equipment needs or malfunctions
Requirements
Associate’s degree or higher in food service management or hospitality
Nice to have: Certified Dietary Manager (CDM) certification
Nice to have: Food Protection Manager (FPM) certification
Nice to have: Food Service Manager (FSM) certification
Nice to have: Long-Term Care Food Service (LTC-FSM) certification
This position prepares a variety of food service items by following established hospital recipes and procedures. Incumbents may be given the responsibility to lead the activities of other cooks and perform advanced duties associated with the preparation and cooking of food products.
Responsibilities
Bakes, roasts, stews, fries, steam-cooks, or otherwise prepares food products for cooking by following instructions and standard hospital recipes.
Utilizes knowledge of cooking methods and preparation time requirements to ensure that adequate amounts of properly prepared foods are provided in a timely fashion.
Uses cooking knowledge and experience to adjust recipes for factors such as altitude, special diet orders, etc.
Adheres to manufacturer instructions and standard hospital kitchen procedures when operating machinery and equipment used in cooking including slicers, choppers, steamers, broilers, griddles, fryers, braziers, blenders, microwaves, etc.
Weighs cooking products, as required, ensuring proper portion delivery.
Requirements
Nice to have: food production experience in a health care setting
A hands-on culinary and operational leader who leads the entire restaurant, focusing on kitchen operations, performance, and delivering Pan-Asian dining experiences.
Compensation
P.F. Chang's Pay Range (based on experience): $70,000.00 - $85,000.00 / year
Responsibilities
Lead restaurant operations across hospitality and culinary
Recruit, hire, onboard, coach, develop, and retain Team Members
Set the standard for food and beverage quality, recipe adherence, presentation, and responsible alcohol service
Lead menu and limited time offer rollouts, kitchen efficiency, inventory, and cost controls
Assist the Kitchen Manager in leading daily kitchen operations and running shifts, supervise staff, maintain quality standards, manage inventory, and support training initiatives in a fast‑paced cinema kitchen.
Responsibilities
Assist the Kitchen Manager in leading daily kitchen operations and running shifts
Supervise, coach, and support Line Cooks and Dishwashers
Monitor food quality, consistency, and presentation standards
Perform opening and closing procedures and ensure smooth kitchen operations
Assist with inventory counts, ordering, receiving deliveries, and waste tracking
Conduct detailed product safety and quality inspections of perishable food products delivered to distribution centers to ensure compliance with food safety and quality standards.
Compensation
Salary Range: $26.54 - $39.81
Responsibilities
Perform hands-on and detailed inspections of inbound deliveries of multiple commodities
Maintain up to date knowledge of procurement specifications, FDA Food Code, FDA, USDA, state and local regulations
Conduct detailed produce quality evaluations on key focus items
Assist in managing dining services operations, including meal preparation, service, and quality control, while learning to oversee dining services in a healthcare setting.
Responsibilities
Assist in managing dining services operations, including meal preparation, service, and quality control.
Learn to ensure compliance with health, safety, and sanitation standards.
Participate in staff training, development, and scheduling.
Assist with inventory management and ordering of supplies.
Interact positively with residents, staff, and guests, providing excellent customer service.
Requirements
High school diploma or equivalent
Nice to have: Previous experience in dining services or hospitality
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.
Compensation
P.F. Chang's Pay Range (based on experience): $66,000.00 - $81,000.00 / year
Responsibilities
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.
Set the standard for food and beverage quality, recipe adherence, presentation, responsible alcohol service, and Guest satisfaction.
Create personalized, Guest‑led experiences that anticipate needs and build loyalty.
Maintain a clean, safe, organized, and Guest‑ready restaurant through inspections, food safety and sanitation practices, preventive maintenance, and team coaching.
Manage labor, food, beverage, and controllable expenses.
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