Sous Chef Eddie Vinnys

Eddie & Vinny's PGA; Florida; On-site; USD 60,000 - 85,000; Full time

Benefits offered by this job

Health insurance

Vision insurance

Bonus

Competitive salary

Dental insurance

Employee discounts

Free food & snacks

Job summary

Eddie & Vinny's is a vibrant fine-dining Italian restaurant and bar in South Florida. We are seeking a motivated Sous Chef to support the Executive Chef in daily kitchen operations, including food prep, service, and inventory control.

You will help maintain high standards of cleanliness, safety, and consistency in a fast-paced, upscale environment. You will oversee kitchen staff, assist in menu development, monitor inventory, and contribute to a collaborative, guest-focused dining experience

Qualifications

• Some college or advanced training in food and beverage management and supervisory experience preferred.
• ServeSafe or Food Protection Manager certification or willingness to obtain.
• Strong knowledge of food service regulations and safety standards.
• Ability to organize, manage time efficiently, and work in a fast-paced kitchen.
• Ability to stand 8+ hours per shift in extreme temperatures; able to lift and move heavy objects.

Responsibilities

• Prepare and cook foods of all types, regularly or for special events.
• Manage day-to-day staffing, assign work, and set performance goals for team members.
• Educate and train team members to comply with federal, state, and local laws and safety regulations.
• Monitor budget and control costs related to food, supplies, and labor.
• Check the quality of raw and cooked foods to ensure standards are met.
• Perform duties of kitchen managers and staff as needed.
• Maintain company and brand standards for quality and guest satisfaction.
• Ensure proper storage, inventory control, and timely replenishment while minimizing waste.

Skills

Staff supervision

Time management

Organizational skills

Kitchen equipment operation

Computer literacy

Food safety knowledge

Education

Some college or technical training

Job description

Benefits:

Health insurance

Vision insurance

Bonus based on performance

Competitive salary

Dental insurance

Employee discounts

Free food & snacks

Restaurant Summary

Eddie & Vinny's is a vibrant fine-dining Italian restaurant and bar that blends timeless flavors with modern elegance. Operated by P Hospitality Management, a dynamic and growing hospitality collective in South Florida, we celebrate family, tradition, and unforgettable experiences. Our menu features elevated coastal Italian cuisine, handcrafted cocktails, and an extensive wine list designed to delight every palate. We are looking for a motivated Sous Chef to join our team! You will be assisting the Executive Chef in maintaining the operation of the kitchen, from running service, food prep, and quality control for inventory and physical maintenance.

Job Summary

The Sous Chef at Eddie & Vinny's plays a key leadership role in the kitchen, assisting the Executive Chef with daily operations and ensuring exceptional quality and consistency in every dish. They oversee food preparation, manage kitchen staff, and maintain high standards of cleanliness, safety, and efficiency. The Sous Chef also helps develop menus, monitor inventory, and support a collaborative, fast-paced environment that reflects the restaurant's fine-dining standards.

Responsibilities:

Prepare and cook foods of all types, either on a regular basis or for special guests or functions

Manage day-to-day staffing requirements, including planning and assigning work and establishing performance and development goals for team members

Educate and train all team members in compliance with federal, state, and local laws and safety regulations

Monitor budget and control expenses with a focus on food, supplies, and labor costs

Check the quality of raw and cooked food products to ensure that standards are met

Perform all duties of kitchen managers and employees as necessary

Achieve and maintain company and brand standards for quality and guest satisfaction

Ensure security and proper storage of food and beverage products, inventory and equipment and replenish supplies in a timely and efficient manner while minimizing waste

Qualifications:

Some college and/or advanced training in food and beverage management plus 2 years of related experience, including supervisory experience; or an equivalent combination of education and experience

ServeSafe or Food manager certification, or willingness to obtain

Must have advanced knowledge of food service regulations

Must be organized, skilled with time management, and efficient in hot and cold line production

Must be able to stand for 8+ hours per shift in an environment with extreme temperatures

Skilled with the use of hand tools or machines needed for the position

Able to lift, carry, or pull objects that may be heavy

Computer literacy