Job Overview
Employment Type
Part-time
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, renowned for its expertise in venue development, management, hospitality, and sponsorship sales. Established in 2015, OVG supports an impressive portfolio that includes seven world-class owned venues and manages iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions across four continents. As a company committed to excellence and innovation, Oak View Group creates exceptional experiences for audiences and clients worldwide through its comprehensive services and management platforms.
The opportunity at Norfolk Tides (Harbor Park), a part of Oak View Group's expansive venue operations, is a part-time Sous Chef position that embodies the company’s dedication to culinary quality and service excellence. The role offers an hourly pay range of $25.00 to $30.00 and includes benefits such as a 401(k) savings plan with matching for part-time employees. This position remains open until August 14, 2026.
The Sous Chef will play a vital role in assisting the Executive Chef in managing the various kitchen operations including the main, grill, and banquet kitchens. Responsibilities span ordering supplies, scheduling staff, maintaining sanitation standards, overseeing kitchen maintenance, and fostering employee development through training and performance reviews. The ideal candidate will ensure all food preparation and presentation adhere to Oak View Group’s high standards for quality, portion control, and product excellence. The Sous Chef will also be responsible for organizing service activities such as employee meals and private dining, and expediting food service during meal periods.
A crucial aspect of this role is managing labor and food costs to maximize profitability while maintaining the high culinary standards Oak View Group is known for. The Sous Chef is expected to actively participate in food and beverage meetings, banquet lineups, and assist with menu development for special requests. Additionally, they will oversee cleanliness and sanitation in their work areas in compliance with company protocols and regulatory standards.
Collaboration is fundamental to this position, requiring the Sous Chef to foster a team-oriented environment, promote team spirit, and ensure adherence to the company’s three steps of service. The role also emphasizes proactive communication in addressing member or guest complaints, practicing service recovery promptly to resolve any issues.
As a part-time employee within this dynamic venue environment, the Sous Chef must be flexible and willing to contribute to various tasks beyond their primary duties to support overall operational excellence. The role demands a neat and professional appearance in accordance with venue uniform standards.
Overall, this position offers a meaningful opportunity for culinary professionals with leadership experience who are passionate about delivering superior food quality and exceptional service in a fast-paced, high-profile entertainment setting. Working at Norfolk Tides with Oak View Group means being part of a company that values diversity, inclusivity, and innovation — all contributing to an extraordinary work culture and growth opportunities in the culinary and hospitality industries.
The opportunity at Norfolk Tides (Harbor Park), a part of Oak View Group's expansive venue operations, is a part-time Sous Chef position that embodies the company’s dedication to culinary quality and service excellence. The role offers an hourly pay range of $25.00 to $30.00 and includes benefits such as a 401(k) savings plan with matching for part-time employees. This position remains open until August 14, 2026.
The Sous Chef will play a vital role in assisting the Executive Chef in managing the various kitchen operations including the main, grill, and banquet kitchens. Responsibilities span ordering supplies, scheduling staff, maintaining sanitation standards, overseeing kitchen maintenance, and fostering employee development through training and performance reviews. The ideal candidate will ensure all food preparation and presentation adhere to Oak View Group’s high standards for quality, portion control, and product excellence. The Sous Chef will also be responsible for organizing service activities such as employee meals and private dining, and expediting food service during meal periods.
A crucial aspect of this role is managing labor and food costs to maximize profitability while maintaining the high culinary standards Oak View Group is known for. The Sous Chef is expected to actively participate in food and beverage meetings, banquet lineups, and assist with menu development for special requests. Additionally, they will oversee cleanliness and sanitation in their work areas in compliance with company protocols and regulatory standards.
Collaboration is fundamental to this position, requiring the Sous Chef to foster a team-oriented environment, promote team spirit, and ensure adherence to the company’s three steps of service. The role also emphasizes proactive communication in addressing member or guest complaints, practicing service recovery promptly to resolve any issues.
As a part-time employee within this dynamic venue environment, the Sous Chef must be flexible and willing to contribute to various tasks beyond their primary duties to support overall operational excellence. The role demands a neat and professional appearance in accordance with venue uniform standards.
Overall, this position offers a meaningful opportunity for culinary professionals with leadership experience who are passionate about delivering superior food quality and exceptional service in a fast-paced, high-profile entertainment setting. Working at Norfolk Tides with Oak View Group means being part of a company that values diversity, inclusivity, and innovation — all contributing to an extraordinary work culture and growth opportunities in the culinary and hospitality industries.
Job Requirements
- High school diploma or equivalent
- 2-3 years experience as lead line cook
- Culinary training preferred
- Valid health and sanitation card
- Strong communication skills
- Ability to work in a fast-paced indoor environment
- Ability to multi-task effectively
- Ability to follow instructions closely
- Must be available for part-time work schedule
- Ability to work as part of a team
- Commitment to cleanliness and food safety standards
Job Qualifications
- 2-3 years as lead line cook
- Prefer culinary training
- Health and sanitation card
- Ability to communicate and follow instructions
- Experience working in an 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
- 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 food and beverage 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 and rectify any complaints through service recovery as soon as possible
- Interact with members/guests professionally, helping them with changes and last-minute requests as needed
- Perform various duties as required or directed due to fluctuating operational demands
- Adhere to all company and department written mandatory standards of operations, policies, and procedures
- Follow all service department and corporate guidelines and policies as instructed by supervisor
- Responsible for maintaining good conduct and safe working habits including attending daily lineups and participating as requested
- Wearing a clean and neat uniform that follows venue uniform standards daily
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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