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Title Line Cook | Part-Time | Norfolk Tides (Harbor Park) - (Expired Job)
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Job Overview
Employment Type
Part-time
Compensation
Hourly
Range $18.00 - $24.00
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, renowned for its expertise in venue development, management, hospitality, and sponsorship sales. Since its inception in 2015, the company has grown to oversee a portfolio of seven world-class venues and offers its services to iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions across four continents. OVG's commitment to innovation, excellence, and inclusivity has made it a driving force in the live entertainment industry, fostering vibrant experiences and delivering unparalleled service to millions of guests worldwide.
The Norfolk Tides, loca... Show More
The Norfolk Tides, loca... Show More
Job Requirements
- Previous cook or prep cook experience highly preferred
- ability to operate standard kitchen equipment including the broiler, steamer, convection oven, mixer, meat slicer and chef knife
- ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, business-like and respectful manner
- ability to work well in a team-oriented, fast-paced, event-driven environment
- possess valid food handling certificate if required by state and federal regulations
- ServSafe preferred
Job Qualifications
- Previous cook or prep cook experience highly preferred
- able to operate standard kitchen equipment including the broiler, steamer, convection oven, mixer, meat slicer and chef knife
- ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, business-like and respectful manner
- ability to work well in a team-oriented, fast-paced, event-driven environment
- possess 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
- 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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