The Blue Point Kitchen is a team of 24 chefs, sous chefs, bakers, line chefs and utility staff.  Chef Sam McGann (co-owner) oversees the team. Chef McGann has a four-year degree in Business Management and is a graduate from Johnson & Wales Providence RI in 1985.  The kitchen is a professionally run system where chefs wear whites and carry their own tools.  We are an equal opportunity kitchen where everyone is respectful and helpful to each other.  Chefs prepare their own mis en place and set their own stations.

Our goal as a team is to learn something new and improve every day.  We cook with the season where fruits, vegetables and seafood are the focus.  We teach classical method and technique with strong recipes to build consistency and balance on the plates.

We are a year-round business that takes pride in supporting our staff through flexible scheduling in the offseason, as well as, an expected five shift weekly schedule in the summer.   The type of chef candidate that fits our environment is someone who puts the love of food first and foremost. Our philosophy of food is to build on seasonality, quality, variety and simplicity.  Our core goals are consistency, quality, cleanliness, cooperation and creativity.

Over our 30 years as a culinary kitchen, we have had dozens of chefs go on to own their own restaurants and run their own kitchens.  We are members of the James Beard Foundation since 1998 when we cooked at the House May 22.  We were invited to cook in January 2006 at Taste of the South at Blackberry Farm in Walland, Tennessee, and have been Southern Foodways Alliance members since.  Locally, we support the OBX & NC Restaurant Association and numerous non-profit organizations here locally and regionally in both North Carolina and Virginia.

You may also email us directly with an attached resume, or any questions: (all dining room positions) (all kitchen positions)


If you're applying for a dining room or bar position and you do not have a resume, click here for an application!