Isle of Capri is one of Virginia Beach’s most iconic Italian dining destinations, known for its rich history, authentic Italian cuisine, and sweeping panoramic views of the oceanfront. Located on the 6th floor of the Holiday Inn & Suites Virginia Beach, Isle of Capri features a thoughtfully curated menu complemented by an extensive international wine list of more than 260 selections. As we look toward the next chapter of this storied restaurant, we are seeking an Executive Chef who will honor its Italian culinary legacy while bringing creativity, leadership, and vision to continue elevating the guest experience and supporting future growth across our Virginia Beach restaurant operations.

Isle of Capri operates as part of Harrison Group, a 3rd generation family business that has been owned and operated in Ocean City, Maryland, since 1951. The Harrison Group operates over fifteen hotels and seven restaurants from Ocean City, Maryland, Virginia Beach, Corolla, North Carolina, and Jacksonville Beach, Florida. The Harrison Group portfolio is constantly evolving. Yearly renovations take place at all of our properties to enhance and refresh the experience for our guests. Great effort is taken to continually improve our locations, enrich our guest experience, and perfect our hospitality. Beyond our current location, the Harrison Group is always looking to the horizon for new opportunities to expand and transform other markets. Join us on our exciting journey as we continue to evolve and grow. 

Job Title: Executive Chef                          Location: Isle of Capri - Holiday Inn & Suites Virginia Beach

Reports to: Corporate Director of Food & Beverage

Basic Purpose:

The Executive Chef of Isle Capri is responsible for overseeing the culinary operations of the restaurant. This position ensures exceptional food quality, creativity, and consistency across all menus, with a strong emphasis on Italian and Mediterranean cuisine. By leading kitchen operations, developing seasonal dishes, and maintaining a strong presence during service periods, the Executive Chef plays a critical role in shaping the hotel’s dining experience and supporting the Food & Beverage department’s overall success.

Organizational Scope:

The Executive Chef collaborates closely with the Food & Beverage Director, Restaurant Managers, Banquets, and the Front of House team to ensure cohesive execution of culinary standards and guest service. This role provides leadership to all kitchen staff across multiple outlets and works in partnership with department heads to ensure menu alignment, cost management, training, and operational efficiency. The Executive Chef maintains a leadership daily presence in the kitchen, to supervise production and service.

This role will have the opportunity to grow and support the development of other restaurant operations in our Virginia Beach market.

Essential Functions:

1.       Oversee the culinary operations of Isle Capri, and collaborates with other culinary leaders within the hotel.

2.       Design, test, and implement seasonal menus with a primary focus on Italian and Mediterranean cuisine.

3.       Maintain a consistent daily presence in kitchen operations, to supervise execution and support line staff.

4.       Manage food cost, labor cost, inventory, and procurement to meet financial targets and align with standards.

5.       Recruit, train, supervise, and evaluate culinary staff, fostering a positive and professional kitchen environment.

6.       Ensure compliance with all local and state food safety regulations and maintain strict adherence to sanitation standards.

7.       Partner with the Food & Beverage Director to align culinary offerings with hotel-wide goals, marketing initiatives, and guest experience objectives.

8.       Develop and maintain standardized recipes, production schedules, and plating guides for all outlets.

9.       Oversee vendor relationships, sourcing high-quality ingredients and negotiating pricing when appropriate.

10.   Collaborate with Food & Beverage Managers to ensure smooth coordination between kitchen and Front of House operations.

11.   Support special events, tastings, and promotional activities by creating customized menus and ensuring high-quality execution.

12.   Monitor equipment maintenance needs and coordinate with leadership to ensure kitchens remain safe, functional, and efficient.

13.   Protect organizational value by ensuring compliance with company policies, maintaining food quality standards, and supporting a respectful workplace culture.

14.   Perform additional culinary and administrative duties as assigned.

Education:

Culinary degree from an accredited institution preferred; equivalent relevant experience will be considered.

Experience:

1.       Minimum of five years of progressive culinary leadership experience, preferably in a high-volume hotel, resort, or multi-outlet environment.

2.       Demonstrated expertise in Italian and Mediterranean cuisine.

3.       Experience with menu development, food costing, and labor management.

4.       Previous experience supervising and developing kitchen teams in fast-paced operations.

Skills & Abilities:

1.       Strong culinary technique with a passion for Italian and Mediterranean flavors.

2.       Excellent leadership and team-building skills with the ability to coach and motivate staff.

3.       Strong organizational and time-management abilities, capable of handling multiple outlets simultaneously.

4.       Proficient in inventory systems, recipe costing, and kitchen management tools.

5.       Excellent communication skills, able to collaborate effectively with F&B leadership and front-of-house teams.

6.       Ability to work evenings, weekends, and holidays as required.

7.       Ability to remain calm and effective in high-pressure service environments.

8.       Commitment to safety, sanitation, and food quality standards.

No. of Employees Supervised:

Varies by property; typically includes all culinary staff across multiple outlets.

Travel Required:

Occasional travel for culinary events, training, or professional development may be required.

Hours Required:

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:

$80,000 - $100,000

Performance bonus opportunity up to 20%

Beyond base pay and incentives, a variety of additional benefits significantly increase the overall value of your total compensation.