Executive Chef - Captains Table

Harrison Group; Ocean City (FL); On-site; USD 70,000 - 80,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

Paid Time Off

401(k) with company match

Life Insurance

STD/LTD

Food and hotel discounts

Job summary

Captain’s Table, part of Harrison Group in Ocean City, MD, seeks an Executive Chef to lead our culinary team and uphold top standards in food quality, safety, and service.

You will oversee menu development, inventory control, and budgeting, while mentoring staff and ensuring exceptional dining experiences for guests.

Qualifications

• Proven leadership of culinary teams in fine dining environments.
• Extensive experience in menu development, cost awareness, and inventory control.
• Strong knowledge of food safety procedures and health regulations.
• Experience supervising staff across chefs, cooks, and support personnel.
• Background in hospitality or restaurant operations with budgeting insights.

Responsibilities

• Lead and supervise kitchen staff, ensuring high morale and efficiency.
• Oversee menu planning and development, balancing creativity with cost control.
• Manage food production to maintain quality and dietary requirements.
• Supervise food safety sanitation procedures and health regulation compliance.
• Coordinate catering events, banquets, and special functions with attention to detail.
• Monitor inventory and ordering to minimize waste and ensure adequate stock.
• Oversee kitchen operations during shifts and coordinate with front-of-house.
• Maintain high standards of food handling and kitchen safety protocols.
• Provide training on culinary techniques, food safety, and customer service.
• Collaborate with management on budgeting and cost control measures.

Skills

Executive leadership

Culinary expertise

Menu development

Kitchen management

Food safety compliance

Banquets/catering experience

Job description

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.

Benefits

We offer a highly competitive compensation package that includes a base salary and Bonus opportunity.

Compensation

$70,000 - $80,000 base salary

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.