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Line Cook | Part-Time | Norfolk Tides (Harbor Park) - (Expired Job)
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Job Overview
Employment Type
Part-time
Hourly
Compensation
Hourly
Range $18.00 - $24.00
Work Schedule
Standard Hours
Benefits
401(k) savings plan
401(k) matching
Job Description
Oak View Group (OVG) is a global leader in premium live entertainment infrastructure and services, renowned for its innovative approach and extensive platform that covers venue development, venue management, hospitality, and sponsorship sales. Established in 2015, OVG has rapidly expanded its footprint worldwide, managing a collection of seven world-class owned venues and working with a prestigious roster of clients comprising iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions across four continents. This broad reach highlights OVG’s commitment to excellence and its influential role in shaping the live entertainment landscape globally.
As a company deepl... Show More
As a company deepl... Show More
Job Requirements
- High school diploma or equivalent
- previous cook or prep cook experience
- ability to operate standard kitchen equipment
- strong communication skills
- ability to work in fast-paced environment
- valid food handling certification if required
- demonstrate excellent attendance
Job Qualifications
- Previous cook or prep cook experience highly preferred
- ability to operate standard kitchen equipment including broiler, steamer, convection oven, mixer, meat slicer and chef knife
- ability to communicate with employees, co-workers, volunteers, management staff and guests clearly and respectfully
- ability to work well in team-oriented, fast-paced, event-driven environment
- valid food handling certificate if required by state and federal regulations
- ServSafe preferred
Job Duties
- Prepare and cook menu items according to recipes, portion standards, and plating guidelines
- maintain cleanliness and organization of the work space before, during and after service
- follow proper food handling, sanitation, and safety procedures at all times
- monitor food quality, temperature, and appearance
- consult with Executive Chef, Sous Chef or Kitchen Supervisor to plan menus and estimate expected food consumption
- adapt to menu changes, specials, and service demands
- demonstrate excellent attendance
- report any maintenance required for kitchen equipment
- communicate effectively with chefs and teammates during service
- minimize waste and properly label, store and rotate products
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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