Sous Chef | Part-Time| Norfolk Tides (Harbor Park)

Norfolk, VA, USA|

Job Overview

Employment Type

Part-time

Hourly

Compensation

Hourly

Range $25.00 - $30.00

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, dedicated to developing and managing world-class venues that host unforgettable events across the globe. Since its founding in 2015, OVG has become a major player in the entertainment industry, overseeing a portfolio that includes seven owned venues and a broad client roster comprising iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions across four continents. The company is renowned for delivering end-to-end capabilities covering venue management, hospitality, sponsorship sales, and innovative venue development, setting new standards for excellence in live entertainment. This dynamic and fast-growing organization prides itself on creating memorable experiences for both performers and patrons, underpinned by a strong commitment to diversity and inclusion. The workplace culture at Oak View Group fosters innovation, teamwork, and continuous improvement, empowering employees to contribute meaningfully to the company’s mission and its remarkable growth in the entertainment sector.

The part-time Sous Chef position at Oak View Group plays an essential culinary leadership role, assisting the Executive Chef in overseeing daily kitchen operations across the main, grill, and banquet kitchens. This role demands a proactive and skilled culinary professional who can manage ordering, scheduling, sanitation, maintenance, and employee development, including performance reviews. The Sous Chef ensures that all meals, from daily specials to employee and private dining, meet OVG’s high standards for quality, portion size, and presentation. This position also involves supervising kitchen staff, organizing service activities, and contributing to menu development for special requests, reflecting the company’s commitment to exceptional food service offerings. Compensation for this role ranges from $25.00 to $30.00 per hour, making it an attractive opportunity for culinary professionals seeking part-time work within a prestigious live entertainment organization. The role offers valuable benefits, including a 401(k) savings plan with matching, highlighting OVG’s dedication to employee financial wellness. The Sous Chef is also expected to engage in employee training, service recovery, and adherence to all company standards and safety protocols, ensuring a clean, safe, and efficient kitchen environment. This role requires adaptability and teamwork, as employees are encouraged to support one another and assist with different tasks as needed, contributing to a collaborative and inclusive workplace. Ultimately, the Sous Chef helps maintain the quality and efficiency that enhances the overall live entertainment experience at Oak View Group’s venues.

Job Requirements

High school diploma or equivalent
Minimum 2 years experience as a lead line cook or similar culinary role
Valid health and sanitation certification
Strong communication skills
Ability to work efficiently in a fast-paced indoor kitchen environment
Ability to multi-task and prioritize tasks
Flexibility to work part-time hours including evenings and weekends

Job Qualifications

2-3 years as lead line cook
Prefer culinary training
Health & Sanitation Card
Ability to communicate and follow instructions
Indoor environment, fast pace
Culinary school graduates preferred
Ability to multi-task and work at an efficient pace to keep up with business needs
Ability to follow instructions well as directed

Job Duties

Responsible for proper preparation, excellence of product, profit, and labor cost
Organize and help in the service of all activities, employee meals, and private dining rooms
Consistent preparation and presentation based on overall standards, including portion size, of daily specials, salads, entrees, etc., as applicable per work assignment and as designated by Executive Chef which are produced within quality standards guidelines
To train, supervise, and/or performance manage employees when needed
Enhance the overall knowledge and team spirit of the kitchen staff
provide the 3 steps of service
To attend F&B meetings, banquet meetings, and lineups
Prepare work schedules for the kitchen crew and monitor payroll costs and Kronos reports as requested
Ordering, receiving, and proper rotation of food and kitchen goods
Menu development for special requests by a member or the Executive Chef
Responsible for expediting at any meal period and ensuring proper quality, portioning, and presentation
Adhere to all cleaning schedules and duties set up by the Executive Chef
Responsible for cleanliness and sanitation of individual work area and kitchens, including equipment, counters, tools, waste areas, etc.
Assist fellow employees, members, and guests to ensure delivery of the 3 steps of service without being directed
Be aware of team members and the environment and participate as a member of the team
Notify supervisor of member/guest complaints at the time they occur. Rectify, practicing service recovery, any complaints as soon as possible
Interact with members/guests professionally, helping them with changes and last-minute requests as needed
Because of the fluctuating demands of the company's operation, it may be necessary that each Employee Partner perform a multitude of different functions
therefore, as an essential part of your position, you will be expected to help others when the occasion arises, just as other Employee Partners are expected to help you. Accordingly, you may be expected to perform other tasks as needed or as directed
Adhere to all the various company and department written mandatory standards of operations, policies and procedures, manuals, memos, oral instructions, etc., all of which go to make up the essential functions of the job
Follow all service department and corporate guidelines and policies as instructed by supervisor, policies, and manuals. the kitchen, and assuring that others are acting safely
Responsible for maintaining good conduct and safe working habits in all areas, including attending daily lineups and participating as requested
Wearing a clean and neat uniform that follows venue uniform standards daily