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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 ... Show More
The part-time Sous Chef position at Oak View Group’s Harbor Park venue offers an exciting opportunity for culinary ... Show More
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
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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