Captain’s Table is an Ocean City tradition, proudly serving locals and visitors for more than 60 years. 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.

Job Title: Chef de Cuisine                    Location: Captain’s Table – Courtyard by Marriott Ocean City

Reports to: Food & Beverage Director

Basic Purpose:

The Chef de Cuisine is responsible for leading all back-of-house culinary operations at Captain’s Table. 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.

Organizational Scope:

Captain’s Table is a high-volume, full-service restaurant serving breakfast and dinner, in addition to private dining and banquet events. The Chef de Cuisine directly oversees all kitchen staff and is accountable for culinary execution, labor management, purchasing, and inventory control. This position partners closely with front-of-house leadership to ensure seamless service and operational alignment.

Essential Functions:

1.       Lead and supervise all back-of-house operations, including line cooks, prep cooks, dish staff, and banquet culinary team members.

2.       Maintain consistent food quality, presentation, portioning, and adherence to established recipes and brand standards.

3.       Collaborate with the Director of Food & Beverage on menu execution, seasonal updates, and banquet offerings.

4.       Manage food cost, waste control, and inventory to meet budgeted targets.

5.       Oversee purchasing, vendor relationships, and product quality.

6.       Develop, coach, and mentor culinary team members to ensure performance standards are met.

7.       Create and manage kitchen schedules to align with business demand while controlling labor costs.

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

9.       Maintain a clean, organized, and safe kitchen environment.

10.   Support banquet and private dining events with proper preparation, staffing, and execution.

11.   Participate in hiring, onboarding, performance management, and corrective action processes in partnership with the Director of Food & Beverage and Human Resources.

12.   Maintain strong communication with front-of-house leadership to ensure efficient service flow and guest satisfaction.

13.   Perform other duties as assigned.

Education:

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

Experience:

1.       3–5+ years of progressive culinary leadership experience in a high-volume, full-service restaurant environment.

2.       Demonstrated expertise in coastal cuisine, seafood preparation, and seasonal menu development.

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

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 season; includes all culinary staff and kitchen leadership

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:

401k after a measurement period

Health, vision, and dental insurance

Performance bonus opportunity up to 15%

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

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.