Executive Sous Chef | Part-Time | Norfolk Scope Arena

Norfolk, VA, USA|Onsite

Job Overview

Employment Type

Part-time

Compensation

Hourly

Range $23.00 - $29.00

Work Schedule

Flexible

Benefits

401(k) savings plan

401(k) matching

Job Description

Oak View Group (OVG) is a globally recognized leader in premium live entertainment infrastructure and services. Established in 2015, OVG has become an influential company with a comprehensive platform that includes venue development, venue management, hospitality services, and sponsorship sales. The company’s impressive portfolio includes ownership and operation of seven world-class venues and partnerships with some of the most iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions across four continents. OVG’s commitment to excellence and innovation has positioned it as a notable player in the live entertainment industry worldwide, emphasizing both quality and community engagement in diverse markets.

The role of Executive Sous Chef at Oak View Group is pivotal to the successful operation of the culinary team tasked with managing a variety of public food services and event catering within OVG's venues. This position requires a seasoned professional to lead culinary operations in alignment with the company’s standards for quality, safety, and guest satisfaction. The Executive Sous Chef plays an essential role in overseeing the daily activities of the kitchen, ensuring that food preparation, production, and service meet OVG's high standards across all events. Responsibilities range from food cost control and kitchen safety compliance to employee training and performance management.

Working under the direction of the General Manager and Executive Chef, the Executive Sous Chef will contribute to menu development, supervise food production to ensure consistency and quality, and oversee kitchen staff scheduling to maintain labor cost efficiency. This role requires a strong leader who mentors and supports kitchen staff, creates a positive work environment, and upholds all health and safety regulations. The Executive Sous Chef must actively engage in resolving performance issues and play a hands-on role in the delivery and setup of food services during events.

The position offers a competitive hourly pay rate between $23.00 and $29.00 and includes part-time benefits such as a 401(k) savings plan with matching contributions. This role demands flexibility with work schedules, including nights, weekends, and extended hours, reflecting the dynamic nature of live event culinary services. It is an excellent opportunity for a culinary professional who thrives in a fast-paced environment and is passionate about maintaining exceptional food quality while effectively managing kitchen operations. The position will remain open until October 16, 2026, inviting qualified candidates who are ready to contribute to a global leader in live entertainment hospitality.

Job Requirements

High school diploma or equivalent
3-5 years of kitchen management experience
Proven knowledge of food preparation methods
Ability to interact positively with diverse personalities
Experience in staff training and development
Strong problem-solving skills
Excellent organizational and multitasking abilities
Ability to work flexible hours including nights and weekends
Eligibility for sanitation certification
Strong communication skills
Ability to meet budgeted food costs
Professional appearance
Computer literacy in MS Office
Valid food handler's card and alcohol permit as required
Experience with employee scheduling

Job Qualifications

3-5 years of kitchen management experience in a full-service restaurant or events venue
Technical proficiency in food preparation methods
Skilled in interacting with diverse personalities including co-workers subordinates guests and purveyors
Ability to develop results-oriented staff through training evaluation motivation coaching and counseling
Experience supporting others in skill development
Strong delegation skills to meet objectives
Proven problem-solving abilities with timely solutions
Strong organizational skills with capacity to set priorities take initiative and make sound decisions
High attention to detail with ability to multitask in a changing environment
Ability to work independently and within a team
Flexible to work varied schedules including nights weekends and extended hours
Eligible to obtain and maintain certification in a nationally recognized sanitation program
Effective communication and active listening skills
Demonstrated track record of meeting projected costs
Professional appearance and presentation
Knowledge of computer software including MS Word Excel Outlook
Maintains current food handler's card and alcohol service permit if required
Experience with employee scheduling in hospitality

Job Duties

Ensures budgeted food percentages are achieved through effective control measures including portion controls kitchen timings food inventory rotation receiving and food storage procedures inventory controls purchasing procedures kitchen security and waste control for all public food events
Controls labor costs through effective scheduling of Public Foods kitchen staff cross-training and employee development
Ensures purchasing and preparation of all food products meet OVG's standards of quality and consistency
Develops menus ensuring quality consistency and style of concept are maintained
Monitors production of food preparation ensuring recipe specifications portion controls and kitchen timings are met
Monitors all food served relative to appearance temperature sanitary conditions and quality standards
Supervises line setup prep and breakdown activities and delegates tasks to line personnel
Coordinates storage maintenance and repair of all kitchen equipment to ensure operational readiness
Assists with delivery and set-up of catered services and food service areas as needed
Provides training and development including departmental orientation for new employees
Provides leadership and support to kitchen staff building morale and encouraging empowerment
Maintains a positive and compliant employee relations climate
Responsible for staffing training evaluation and counseling of Public Foods kitchen staff
Promotes support and communication with all staff
Positively interacts with front-of-house staff and rapidly solves problems
Ensures compliance with health sanitation safety and employment regulations
Assists Executive Chef with kitchen record-keeping including inventories and invoicing
Organizes employee work schedules to ensure coverage for all kitchen areas
Promotes teamwork through communication follow-through and goal setting
Leads by example to obtain quality management of product service and concept philosophy