Executive Chef - Captain's Table

The Harrison Group, Inc.•Ocean City, MD

1d•$70,000 - $80,000•Onsite

About The Position

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! 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.

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.

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.