Executive Chef - Captain's Table

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.

About the role

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. 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.

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.

Requirements

• 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.

Physical Requirements

• 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.

Pay

$70,000 - $80,000 base salary with a performance bonus opportunity up to 15% of accrued annual salary.

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.

Benefits

• Medical, Dental, Vision insurance options
• Paid Time Off
• Retirement Plan that includes Roth and 401(k) with company match
• Life, STD/LTD insurance
• Food and hotel discounts