Job Overview
Employment Type
Full-time
Compensation
Salary
Exact $85,000.00
Work Schedule
Standard Hours
Benefits
performance-based bonus
Job Description
Veronica Fish & Oyster is a highly regarded seafood restaurant located in Sarasota, Florida. Known for its dedication to fresh seafood, innovative seasonal menus, and a vibrant oyster bar, Veronica Fish & Oyster offers a hospitality-driven atmosphere that creates memorable dining experiences for its guests. This establishment prides itself on quality, creativity, and a strong commitment to culinary excellence. As part of a respected restaurant group, Veronica Fish & Oyster focuses not only on serving outstanding food but also on fostering a positive and supportive work environment for its team members. The restaurant’s approach emphasizes sustainability, seasonal ingredients, and a lively guest experience, making it a standout dining destination in the Sarasota area.
The Executive Chef role at Veronica Fish & Oyster is a pivotal leadership position designed for a culinary professional who is passionate about food and skilled in managing kitchen operations. This full-time position offers an annual salary of $85,000 plus performance-based bonuses, reflecting the importance of this role within the restaurant. The Executive Chef will lead all back-of-house functions, ensuring excellence in food preparation, service delivery, and overall kitchen management. The ideal candidate will be hands-on, often working on the line during service, while also maintaining the discipline and organization necessary for a fast-paced, high-volume seafood restaurant.
In this role, the Executive Chef balances the art and science of cooking by emphasizing fresh seafood, seasonal cooking, and thoughtful dish execution. They will oversee everything from prep work and ordering to inventory management and staff scheduling. Importantly, this leader will be responsible for fostering a kitchen culture rooted in teamwork, respect, accountability, and a shared pride in culinary craftsmanship. The Executive Chef will collaborate closely with ownership and management on menu development, specials, system improvements, and overall business performance, playing a key role in driving the restaurant’s long-term success.
This position is best suited for someone with significant experience in upscale casual or fine dining seafood environments who understands the importance of operating with consistency, financial discipline, and calm under pressure. The Executive Chef at Veronica Fish & Oyster must be a motivational leader who can inspire and develop a talented team of cooks and kitchen staff. Their goal is to maintain high standards for food quality, cleanliness, and organization, while also managing labor, food costs, and kitchen efficiency effectively. This role is an excellent opportunity for a culinary professional eager to take ownership of a high-caliber kitchen and contribute to a well-established restaurant group known for its commitment to hospitality and long-term employee growth.
The Executive Chef role at Veronica Fish & Oyster is a pivotal leadership position designed for a culinary professional who is passionate about food and skilled in managing kitchen operations. This full-time position offers an annual salary of $85,000 plus performance-based bonuses, reflecting the importance of this role within the restaurant. The Executive Chef will lead all back-of-house functions, ensuring excellence in food preparation, service delivery, and overall kitchen management. The ideal candidate will be hands-on, often working on the line during service, while also maintaining the discipline and organization necessary for a fast-paced, high-volume seafood restaurant.
In this role, the Executive Chef balances the art and science of cooking by emphasizing fresh seafood, seasonal cooking, and thoughtful dish execution. They will oversee everything from prep work and ordering to inventory management and staff scheduling. Importantly, this leader will be responsible for fostering a kitchen culture rooted in teamwork, respect, accountability, and a shared pride in culinary craftsmanship. The Executive Chef will collaborate closely with ownership and management on menu development, specials, system improvements, and overall business performance, playing a key role in driving the restaurant’s long-term success.
This position is best suited for someone with significant experience in upscale casual or fine dining seafood environments who understands the importance of operating with consistency, financial discipline, and calm under pressure. The Executive Chef at Veronica Fish & Oyster must be a motivational leader who can inspire and develop a talented team of cooks and kitchen staff. Their goal is to maintain high standards for food quality, cleanliness, and organization, while also managing labor, food costs, and kitchen efficiency effectively. This role is an excellent opportunity for a culinary professional eager to take ownership of a high-caliber kitchen and contribute to a well-established restaurant group known for its commitment to hospitality and long-term employee growth.
Job Requirements
- 2-3+ years of experience as an Executive Chef Chef de Cuisine or strong Sous Chef ready for the next step
- Experience in high-volume upscale casual seafood oyster bar or casual fine dining environments preferred
- Strong understanding of food cost labor management ordering inventory and kitchen systems
- Ability to operate with urgency consistency and calm under pressure
- Passion for fresh seafood seasonal cooking and thoughtful execution
- Culinary degree or equivalent experience preferred but not required
Job Qualifications
- 2-3+ years of experience as an Executive Chef Chef de Cuisine or strong Sous Chef ready for the next step
- Experience in high-volume upscale casual seafood oyster bar or casual fine dining environments preferred
- Strong understanding of food cost labor management ordering inventory and kitchen systems
- A hands-on leader who can teach motivate organize and inspire a team
- Ability to operate with urgency consistency and calm under pressure
- Passion for fresh seafood seasonal cooking and thoughtful execution
- Culinary degree or equivalent experience preferred but not required
Job Duties
- Lead all back-of-house operations including prep service ordering inventory scheduling and sanitation
- Maintain high standards for food quality consistency cleanliness organization and execution
- Manage food cost labor waste purchasing and kitchen performance
- Develop coach and hold accountable prep cooks line cooks and dish team members
- Stay actively involved on the line and at expo during service
- Work with ownership and management on menu development specials systems and overall business performance
- Build a strong kitchen culture rooted in pride urgency respect teamwork and accountability
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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