Executive Chef

We are a well-established seafood eatery on Virginia’s Eastern Shore, known for fresh, locally sourced seafood and a welcoming coastal atmosphere. We are seeking an experienced and passionate Executive Chef to lead our kitchen, elevate our menu, and uphold the quality our guests expect.

The Executive Chef will oversee all kitchen operations for restaurant and event venue, from menu development to staff leadership, while maintaining consistency, creativity, and efficiency. This is a hands‑on leadership role for someone who thrives in a fast‑paced, seafood‑focused environment.

• Design and execute seasonal menus emphasizing fresh, local seafood.
• Manage kitchen staff, including hiring, training, and scheduling.
• Maintain food quality, presentation, and consistency.
• Control food costs, inventory, and ordering.
• Ensure compliance with health, safety, and sanitation standards.
• Collaborate with management on concept development and growth.

• Proven experience as an Executive Chef or Senior Sous Chef.
• Strong background in seafood preparation and coastal cuisine.
• Excellent leadership and communication skills.
• Ability to manage costs and kitchen operations effectively.
• Passion for quality ingredients and guest satisfaction.

• Competitive salary (based on experience).
• Opportunity to work with fresh, local seafood.
• Creative input and menu control.
• Supportive ownership and a strong local following.
• Beautiful Eastern Shore location and lifestyle.

$60,000 - $100,000 annually plus incentive based commission.