Harrison Group

Chef de Cuisine - Captain's Table

Ocean City, MD

Sponsorship not specifiedDetected 21 days ago

Performance ManagementLeadershipCommunicationFood Safety

About the role

Captain's Table is an Ocean City tradition, proudly serving locals and visitors for more than 60 years.
This role ensures consistent food quality, kitchen efficiency, cost control, sanitation compliance, and team development.
Working directly with the Property Director of Food & Beverage, the Chef de Cuisine translates the restaurant's culinary standards into daily execution while maintaining profitability and an exceptional guest experience.

Excellent communication skills, able to collaborate effectively with F&B leadership and front-of-house teams.
Lead and supervise all back-of-house operations, including line cooks, prep cooks, dish staff, and banquet culinary team members.
Maintain consistent food quality, presentation, portioning, and adherence to established recipes and brand standards.
Collaborate with the Director of Food & Beverage on menu execution, seasonal updates, and banquet offerings.
Manage food cost, waste control, and inventory to meet budgeted targets.
Develop, coach, and mentor culinary team members to ensure performance standards are met.
Create and manage kitchen schedules to align with business demand while controlling labor costs.
Maintain a clean, organized, and safe kitchen environment.
Support banquet and private dining events with proper preparation, staffing, and execution.
Maintain strong communication with front-of-house leadership to ensure efficient service flow and guest satisfaction.

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.
3-5+ years of progressive culinary leadership experience in a high-volume, full-service restaurant environment.
Demonstrated expertise in coastal cuisine, seafood preparation, and seasonal menu development.
Experience with menu development, food costing, and labor management.
Occasional travel for culinary events, training, or professional development may be required.
flexibility required based on business needs, seasonal volume, and special events.
Evening and weekend shifts are required.
Ability to work evenings, weekends, and holidays as required.

Ensure compliance with all health department regulations, food safety standards, and company policies.

Known for its family-friendly service and consistently exceptional cuisine, Captain's Table features authentic coastal fare including fresh seafood, South African lobster tails, whole lobsters, and Certified Angus Beef® steaks prepared with precision and care.
Captain's Table operates as part of The Harrison Group, a third-generation, family-owned hospitality company founded in 1951 and headquartered in Ocean City, Maryland.
The Harrison Group owns and operates more than fifteen hotels and seven restaurants across Ocean City, Maryland; Virginia Beach, Virginia; Corolla, North Carolina; and Jacksonville Beach, Florida.
We are seeking a Chef de Cuisine who will uphold this legacy of quality while leading daily kitchen operations, driving consistency, developing the culinary team, and ensuring strong cost controls in a high-volume, guest-focused environment.
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.

This listing is sourced directly from Harrison Group's careers page and normalized into a canonical job model.