![]() The people on our teams, our unique cuisine, and top notch service experiences, are all part of what makes us A CUT ABOVE! We work together to create a great family environment - one where our guests feel at home and our team members can thrive. Chang’s special? You won’t find another Farm to Wok concept out there, and the best part is our people. Chang's Pay Range (based on experience): $18.53 - $25.What makes P.F. The annual rate listed assumes 50 hours per week. Gather your work history, and if applicable prepare your resume for submission.Ĭlick “Apply Now” to submit your application. The Company reviews CDC guidelines and complies with Federal, State and local rules to keep our P. Chang’s - 29 years strong and still growing, sharing, and celebrating each day! Chang’s is a unique concept like no other restaurant a scratch kitchen and concept you can take pride in. We are passionate people doing meaningful work, motivated by our purpose: To celebrate life, family, and food. Must be able to work around various levels of temperature, including warm to very warm temperatures in the kitchenĮxperience working in casual or upscale diningĮxperience working in a restaurant chain or franchise with established processes, systems, and accustomed to corporate structure and protocolsīecause it’s more than a job. 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 integrity At times it might be necessary to lift up to 50 lbs. Must be able to reach, bend, balance and transport various objects weighing up to 30 lbs. ![]() Must be able to stand and walk for periods of eight to ten hours in length each shift Will engage in prep and line cooking activities as needed during the shift to ensure timely executionĪccountable for following and executing all state safety and sanitation guidelinesĬontributes to building sales and maximize financial success for the restaurantĪssists with cost control and food inventories as directed by the Executive ChefĢ+ years of prior culinary or restaurant experienceĮxposure to managing inventory, cost of goods and overall control of financialsĮxperience working in a hands-on, fast paced, high volume environmentĮxperience mentoring and training hourly team members Responsible for maintaining product quality standards by performing regular line checks Works closely with the project and site leadership including the site construction phase.Supervise and lead process safety reviews and related topics with the project team, and future operation team.
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