Executive Chef

NVE Pharmaceuticals; Cape Charles (VA); On-site; USD 60,000 - 100,000; Full time

Benefits offered by this job

Competitive salary

Local seafood offerings

Eastern Shore lifestyle

Job summary

Seafood Eatery/Events Venue in Cape Charles on Virginia’s Eastern Shore is seeking an experienced Executive Chef to lead our kitchen, develop menus, and uphold top quality in a fast-paced, seafood-focused setting.

You will manage staff, control costs, and collaborate with management to drive growth, with a competitive salary of $60,000–$100,000 per year plus incentive-based commission.

Qualifications

• Proven experience as an Executive Chef or Senior Sous Chef.
• Strong seafood preparation and coastal cuisine background.
• Excellent leadership and communication skills.
• Ability to manage costs and kitchen operations effectively.
• Passion for quality ingredients and guest satisfaction.

Responsibilities

• Design and execute seasonal menus emphasizing fresh, local seafood.
• Manage kitchen staff, including hiring, training, and scheduling.
• Maintain food quality, presentation, and consistency.
• Control food costs, inventory, and ordering.
• Ensure compliance with health, safety, and sanitation standards.
• Collaborate with management on concept development and growth.

Skills

Leadership

Seafood preparation

Menu development

Cost management

Staff training

Guest satisfaction

Job description

Seafood Eatery/Events Venue | Cape Charles, Eastern Shore of Virginia

We are a well-established seafood eatery on Virginia’s Eastern Shore, known for fresh, locally sourced seafood and a welcoming coastal atmosphere. We are seeking an experienced and passionate Executive Chef to lead our kitchen, elevate our menu, and uphold the quality our guests expect.

Position Overview

The Executive Chef will oversee all kitchen operations for restaurant and event venue, from menu development to staff leadership, while maintaining consistency, creativity, and efficiency. This is a hands‑on leadership role for someone who thrives in a fast‑paced, seafood‑focused environment.

Key Responsibilities

• Design and execute seasonal menus emphasizing fresh, local seafood.
• Manage kitchen staff, including hiring, training, and scheduling.
• Maintain food quality, presentation, and consistency.
• Control food costs, inventory, and ordering.
• Ensure compliance with health, safety, and sanitation standards.
• Collaborate with management on concept development and growth.

Qualifications

• Proven experience as an Executive Chef or Senior Sous Chef.
• Strong background in seafood preparation and coastal cuisine.
• Excellent leadership and communication skills.
• Ability to manage costs and kitchen operations effectively.
• Passion for quality ingredients and guest satisfaction.

What We Offer

• Competitive salary (based on experience).
• Opportunity to work with fresh, local seafood.
• Creative input and menu control.
• Supportive ownership and a strong local following.
• Beautiful Eastern Shore location and lifestyle.

$60,000 - $100,000 annually plus incentive based commission.