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

Hampton, VA, USA|Onsite

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 end-to-end capabilities in venue development, venue management, hospitality, and sponsorship sales. Founded in 2015, OVG manages a diverse portfolio of seven world-class venues and partners with iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions spanning four continents. This reputation underlines OVG's commitment to excellence and innovation in the live entertainment industry, aiming to deliver world-class experiences to guests and members at every location it operates.

Situated in Norfolk, Virginia, the Norfolk Tides at Harbor Park is one of the premier venues managed by OVG. The venue plays a significant role in the local cultural landscape, attracting diverse audiences for live sports and entertainment events. As part of the Oak View Group family, the Norfolk Tides offers a dynamic and collaborative workplace with a commitment to high-quality customer service and hospitality standards.

The role of Sous Chef (Part-Time) at Norfolk Tides is essential in supporting the Executive Chef to oversee kitchen operations across multiple areas, including the main kitchen, grill, and banquet services. This position involves comprehensive responsibilities such as ordering supplies, scheduling staff, maintaining sanitation and cleanliness standards, and driving employee development and performance reviews. The Sous Chef is crucial in ensuring that food preparation meets the highest quality standards, with proper portioning and presentation aligned with the venue's overall service expectations.

This part-time role offers an hourly wage ranging from $25.00 to $30.00 and includes benefits such as a 401(k) savings plan with matching contributions, which is notable for part-time employment. The position will remain open until August 14, 2026, affording candidates ample opportunity to apply.

The Sous Chef will be instrumental in training and supervising kitchen staff, managing labor and food costs efficiently, and contributing to menu development for special requests by members and the Executive Chef. The role demands a proactive approach to quality control, service excellence, and team collaboration, including participation in food and beverage meetings and adherence to corporate policies and sanitation standards.

As part of the Oak View Group’s inclusive culture, the Sous Chef will contribute to a diverse and innovative environment that values equity and celebrates different backgrounds. The company is committed to equal employment opportunities and fostering an environment where all team members can thrive and advance in their careers. This role offers a unique opportunity to join a leading organization at the intersection of hospitality and live entertainment, contributing to memorable experiences for guests and members alike.

Job Requirements

High school diploma or equivalent
2-3 years of culinary experience preferably as a lead line cook
Valid health and sanitation certification
Ability to work in a fast-paced indoor environment
Strong communication skills
Ability to multi-task efficiently
Must be able to follow instructions and work well in a team
Availability to work part-time hours including nights 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 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 employees 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