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Pei Wei’s story starts with the culinary specialists at P.F. Chang’s imagining a café that served valid, Asian-propelled dishes without trading off newness for administration speed. Their fantasy was acknowledged in the mid-year 2000 when the principal Pei Wei opened its entryways. With each plate, clients discovered unique, Asian flavors that coupled plunk down quality with take-out comfort.

Our kitchens honor Asian culinary convention by wok-burning premium fixings in divides that fulfill. That implies deliberately chosen cuts of entire flank steak and common white meat chicken are set up in an eatery by our master culinary experts, not at some preparing plant. That implies a coordinated dedication to fresh, house-hacked veggies and flavorful, house-battered chicken. That implies our dishes are specially made and served to the table, not scooped into styrofoam while you mix through a cafeteria line. Pei Wei holds fast to no-corners-cut, quality principles that are unparalleled by the opposition. The outcome? Food that is new, quick, and delightful. That is Pei Wei. That is, Asian done a superior way.

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