About us:

The Harrison Group is a 3rd generation family business that has been owned and operated in Ocean City, Maryland, since 1951. The Harrison Group operates over thirteen hotels and seven restaurants from Ocean City Maryland, Virginia Beach, Corrola North Carolina and Jacksonville 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 locations, 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 Summary:

The Chef will oversee all daily kitchen operations, create and execute a conteporary and innovative menu, and develop a successful culinary team to offer a memorable experience for our guests. We are hiring for several of our Ocean City locations.

Location: Ocean City, Maryland

Supervisory Responsibilities:
· Trains, mentors and develops kitchen staff.

· Schedules kitchen staff, assigning roles based on experience and skills.

· Supervises work product from kitchen and back-of-house staff.

· Conducts performance evaluations that are timely and constructive.

· Handles discipline and termination of employees as needed and in accordance with restaurant policy.

Duties/Responsibilities:
· Oversees the operations of the kitchen and back-of-house, ensuring that food is prepared safely, efficiently, and according to specifications or request.

· Develops exciting and memorable menu items that drive new business into the establishment.

· Spearhead menu planning and recipe development utilizing local ingredients, and working closely with preferred vendors and partners to source quality products.

· Work with Group Sales to develop catering menus for weddings, banquets, and specialty events.

· Create promotional menus, daily specials and work with F&B managers to create new sources of both in-season and off-season revenue.

· Plate every dish with attractive flair to meet restaurant standards and maintain stellar business reputation.

· Ensures kitchen runs in accordance with all applicable health, safety, and hygiene codes and standards. Maintain Ecosure standards

· Creates and modifies the restaurant’s menu based on food trends, food costs, patron requests, and seasonal availability.

· Oversees stocking, ordering, and purchasing of ingredients, ensuring that necessary ingredients are available and as fresh as possible while also minimizing spoilage and waste.

· Maintains and inspects kitchen equipment and utensils, recommending repairs or replacements as needed.

· Maintains kitchen budget.

· Sets prices for food items on the menu with F&B Director

· Performs other related duties as assigned.
Required Skills/Abilities:
· Ability to produce an excellent culinary and restaurant experience for patrons.

· Extremely creative.

· Excellent verbal and written communication skills.

· Excellent time management, scheduling, managerial, and organizational skills.

· Excellent interpersonal skills with the ability to work well with a variety of personalities and under pressure.

Education and Experience:
· Relevant experience or training, which may be demonstrated via degree or certificate, completion of apprenticeship, or other experience necessary to become trained as a highly skilled professional cook.

· Minimum 5 years of culinary managerial experience required.

· Minimum 8 years in restaurant operations.

· Experience working in a high-end hotel or resort preferred but not required.

· Business experience preferred.

Physical Requirements:
· Prolonged periods standing and preparing and cooking food.

· Must be able to lift up to 40 pounds at times.

· Must be able to work in a kitchen environment that may involve exposure to extreme heat or cold.

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.
Learn more about us at www.ocmdhotels.com

Job Type: Full-time

Pay: $55,000.00 - $65,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Food provided
• Health insurance
• Paid time off
• Referral program
• Vision insurance

Experience level:

• 5 years

Shift:

• 10 hour shift
• 12 hour shift
• 8 hour shift
• Evening shift

Supplemental pay types:

• Bonus opportunities

Work setting:

• Bar
• Fine dining restaurant
• Hotel
• Upscale casual restaurant

Experience:

• Culinary experience: 4 years (Preferred)

Work Location: In person