Executive Chef

Located on 15th Street and oceanfront, Captain’s Table is Ocean City’s premier steakhouse and dining tradition for more than 60 years. A longtime favorite among locals and visitors alike, the restaurant is renowned for its premium hand-cut steaks, expertly prepared to perfection, along with the freshest seafood available. From its famous South African lobster tail to impeccably cooked steaks and exceptional coastal cuisine, every dish is crafted with precision and care. Guests return year after year not only for the outstanding food, but also for the warm, family-friendly hospitality and impeccable service that have defined the Captain’s Table experience for generations. Whether you’re celebrating a special occasion, craving a perfectly cooked steak, or looking for one of Ocean City’s most memorable dining experiences, Captain’s Table delivers a meal that lives up to its reputation and one you’ll be talking about long after the last bite. Harrison Group is an equal opportunity employer of all qualified individuals. We are committed to creating a diverse and welcoming workplace that includes individuals with diverse backgrounds and experiences. We believe that enables us to grow as a company while serving customers throughout our communities. Black, Indigenous and People of Color, women, LGBTQIA+, and persons with disabilities are encouraged to apply. Overview We are seeking a highly skilled and experienced Executive Chef to lead our culinary team in delivering exceptional dining experiences. The ideal candidate will possess extensive culinary expertise, strong leadership abilities, and a passion for food quality and safety. This role involves overseeing all kitchen operations, managing staff, and ensuring the highest standards of food preparation, presentation, and sanitation are maintained across our restaurant or hospitality establishment. The Executive Chef will play a pivotal role in menu development, inventory control, and maintaining compliance with food safety regulations, while fostering a positive team environment committed to excellence. Come join a team that cares about you! Key Responsibilities Lead and supervise kitchen staff, including chefs, cooks, and support personnel, ensuring efficient team management and high morale. Oversee menu planning and development, incorporating innovative dishes while maintaining cost control and inventory management. Manage food production processes to ensure consistent quality, presentation, and adherence to dietary requirements. Supervise food safety sanitizing procedures and ensure compliance with all health regulations. Coordinate catering events, banquets, and special functions with attention to detail in food service management. Monitor inventory control and ordering to minimize waste while ensuring adequate stock levels for daily operations. Oversee kitchen operations during shifts, including shift management and coordinating with front-of-house staff for seamless service. Maintain high standards of food handling, cooking techniques, and kitchen safety protocols. Provide leadership in training staff on culinary techniques, food safety procedures, and customer service standards. Collaborate with management on budgeting, cost control measures, and overall restaurant or hospitality operations. Experience Proven experience in fine dining environments with banquet or catering experience preferred. Demonstrated supervising experience managing culinary teams in a fast-paced setting. Strong background in food production, kitchen management, and restaurant operations. Extensive knowledge of food safety sanitizing procedures and health regulations. Experience with menu planning, inventory management, cost control, and food handling practices. Background in hospitality or restaurant management with leadership skills in managing diverse teams. Familiarity with dietary department standards and catering services is advantageous. Prior experience in managing large-scale food service operations or within the food industry is highly desirable. This position offers an opportunity to lead a dynamic culinary team dedicated to excellence in hospitality and food service delivery while fostering innovation within a structured environment focused on quality standards. Schedule This is a full-time role, requiring forty to fifty hours per week over a five-day period; flexibility required based on business needs, seasonal volume, and special events. Evening and weekend shifts are required. Physical Requirements This role requires extended periods of standing, walking, and working in hot kitchen environments. Must be able to lift and carry up to 50 pounds. Frequent bending, reaching, and use of kitchen equipment is required. Must be able to taste, smell, and visually assess food quality. Clear communication with team members is essential. We offer a highly competitive compensation package that includes a base salary and Bonus opportunity. Bonus Incentive performance bonus opportunity up to 15% of accrued annual salary. Plus, we offer a competitive benefits program, including Medical, Dental, Vision insurance options, Paid Time Off, Retirement Plan that includes Roth and 401(k) with company match, Life, STD/LTD, food and hotel discounts. Our Story Captain’s Table operates as part of the Harrison Group, a third-generation, family-owned hospitality company founded in 1951 and headquartered in beautiful Ocean City, Maryland. The Harrison Group owns and operates seventeen hotels and ten restaurants and cafes across Ocean City, MD, Virginia Beach, VA, Corolla, NC and Jacksonville Beach, FL. The pay range for this role is: 70,000 - 80,000 USD per year (Courtyard by Marriott) #J-18808-Ljbffr