Chef de Cuisine - Captain's Table

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 developme