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

Norfolk, VA, USA|Onsite

Job Overview

Employment Type

Part-time

Hourly

Compensation

Hourly

Range $25.00 - $30.00

Benefits

401(k) savings plan

401(k) matching

competitive hourly wage

Paid Time Off

Employee Development Programs

team environment

health and safety standards

Job Description

Oak View Group is a leading entity specializing in the management and development of world-class venues and event spaces, providing unique and memorable experiences for guests and clients. Among their diverse portfolio is Harbor Park in Norfolk, Virginia, a prominent location well known for hosting the Norfolk Tides baseball games and various special events. The company prides itself on its dedication to operational excellence, innovative hospitality services, and community engagement, making it a sought-after employer within the culinary and event management industries.

The part-time Sous Chef position at Oak View Group’s Harbor Park venue offers an exciting opportunity for culinary professionals to contribute to a dynamic kitchen environment supporting the Norfolk Tides operations and banquet services. This role is pivotal in assisting the Executive Chef by managing day-to-day kitchen activities across multiple kitchen areas including the main, grill, and banquet kitchens. The Sous Chef will take responsibility for ordering supplies, scheduling staff, maintaining kitchen sanitation and safety standards, as well as employee development and performance reviews.

Working as a Sous Chef in this fast-paced environment requires culinary expertise, strong leadership skills, and the ability to multitask efficiently under pressure. The position requires overseeing food preparation and presentation to ensure excellent product quality while managing labor and food costs effectively. This role supports culinary creativity by participating in menu development for special requests and maintaining high standards in every aspect of kitchen operation. Attention to detail and a commitment to consistently achieving excellent guest satisfaction are essential.

Benefits offered for this part-time role include a 401(k) savings plan with company matching contributions, providing financial wellness benefits to employees alongside competitive hourly wages ranging from $25.00 to $30.00. The position remains open until August 14, 2026, welcoming candidates eager to join a vibrant team dedicated to delivering outstanding hospitality experiences.

This part-time Sous Chef role is more than just a kitchen position; it is a vital leadership role that ensures operational success and superior culinary service within the iconic setting of Harbor Park. The ideal candidate will bring at least 2 to 3 years of lead line cook experience, preferably with formal culinary training, and hold a Health & Sanitation Card. Above all, the candidate must excel in communication, leadership, and maintaining high standards of cleanliness and service. As a key team player, the Sous Chef will contribute to a positive work environment, support team members, and enhance overall guest satisfaction through proactive problem-solving and adherence to company policies.

Joining Oak View Group as a Sous Chef means becoming part of a respected and innovative company that values dedication, quality, and teamwork. The role offers a unique chance to be part of a community-centered venue while advancing one's culinary career in a supportive and exciting environment. If you are passionate about culinary excellence, leadership, and delivering remarkable guest experiences, we encourage you to apply and be part of the Oak View Group family at Harbor Park.

Job Requirements

High school diploma or equivalent
2-3 years experience as lead line cook
possession of a valid Health & Sanitation Card
ability to communicate effectively in English
ability to work in a fast-paced indoor environment
availability to work part-time hours with flexible scheduling
compliance with company uniform and grooming standards
ability to follow detailed instructions
strong multitasking capabilities

Job Qualifications

2-3 years as lead line cook
culinary training preferred
health & sanitation card
ability to communicate and follow instructions
experience in a fast-paced indoor environment
culinary school graduates preferred
ability to multi-task and work efficiently to meet business demands
ability to follow instructions well

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
train, supervise, and/or performance manage employees when needed
enhance overall knowledge and team spirit of the kitchen staff
attend F&B meetings, banquet meetings, and lineups
prepare work schedules for the kitchen crew and monitor payroll costs and Kronos reports
ordering, receiving, and proper rotation of food and kitchen goods
menu development for special requests by members or the Executive Chef
responsible for expediting at any meal period ensuring proper quality, portioning, and presentation
adhere to all cleaning schedules and duties set by the Executive Chef
responsible for cleanliness and sanitation of individual work area and kitchens including equipment, counters, tools, waste areas
assist fellow employees, members, and guests to ensure delivery of the 3 steps of service
be aware of team members and environment and participate as a member of the team
notify supervisor of member/guest complaints and practice service recovery
interact professionally with members/guests helping with changes and last-minute requests
perform additional functions as needed due to fluctuating demands
adhere to company and department standards of operations, policies and procedures, manuals, memos, oral instructions
follow all service department and corporate guidelines and policies
maintain good conduct and safe working habits
wear a clean and neat uniform daily