Executive Chef - P Hospitality

P Hospitality•Coral Springs, FL

13h•Onsite

About The Position

P Hospitality is a growing, family-built hospitality group based in South Florida. Founded by Eddie and Christina Pozzuoli—who met at Florida Gulf Coast University and fell in love with the restaurant business while expanding Eddie's family restaurant in Coral Springs. The company was created as the heartbeat of a growing portfolio of distinctive dining concepts. The team operates and develops restaurants across South Florida, including Prezzo, Amante’s, Corvina Seafood Grill, Eddie & Vinny's, Dear Olivia, and the exciting new Ember & Vine. Each concept has its own personality, but all share the same heart. Our mission is simple: we create moments that matter. Guided by our ethos—Passion, Purpose, People—we build places where guests make memories and team members build careers, not just jobs. We set the bar high, not only for the service we deliver but for how we treat one another. The Executive Chef is the departmental leader of the kitchen and, as needed, a working chef. Reporting to Hospitality / Ownership and working closely with the General Manager, the Chef is responsible for menu development, food and labor cost management, kitchen staffing and training, food safety, and the overall quality and consistency of everything that leaves the kitchen.

Requirements

Proven experience as an Executive Chef, Head Chef, or Sous Chef ready to step up, ideally in a full-service restaurant.
Superior technical culinary skills and a genuine passion for great food.
Strong business acumen—demonstrated ability to manage food and labor costs to budget.
Excellent leadership, communication, and team-building skills.
Working knowledge of kitchen operations, inventory systems, and purchasing.
Thorough understanding of food safety and sanitation standards; current (or ability to obtain) Florida State Food Handling certification.
Ability to work a flexible schedule, including evenings, weekends, and holidays.

Nice To Haves

Culinary degree or equivalent professional experience preferred.

Responsibilities

Create and develop menus, daily specials, and special-event offerings, staying current on food and restaurant trends.
Own food and labor costs—budgeting, monitoring, purchasing, inventory, and portion control—to achieve target margins.
Hire, train, schedule, and supervise the kitchen team, fostering a positive, high-performance culture.
Maintain the highest standards of food quality, presentation, and consistency across every shift.
Ensure full compliance with sanitation, health, and safety regulations, including a current food-handler certification.
Oversee kitchen equipment maintenance, cleanliness, and energy conservation.
Represent the restaurant at press, community, and charity events as time allows.