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 expertise in venue development, venue management, hospitality, and sponsorship sales. Since its founding in 2015, OVG has established a dynamic presence across four continents, managing seven world-class venues and partnering with iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions. Their innovative approach and commitment to excellence have positioned them at the forefront of the live entertainment industry, providing unparalleled experiences to audiences worldwide.

The Norfolk Tides at Harbor Park, managed by Oak View Group, seeks a dedicated part-time Sous Chef to join their culinary team. This role plays a vital part in supporting the Executive Chef in various kitchen operations, including the main, grill, and banquet kitchens. The position promises an hourly wage ranging from $25.00 to $30.00 and comes with part-time benefits such as a 401(k) savings plan and matching contributions. The job is based at 150 Park Avenue, Norfolk, VA, and will remain open until August 14, 2026.

As a part-time Sous Chef, your responsibilities will encompass a broad range of culinary and managerial tasks. You will be accountable for maintaining product excellence, managing labor and profit costs, and ensuring the smooth operation of meal services, employee meals, and private dining experiences. You will help oversee menu development, food ordering, receiving, and stock rotation, all while adhering strictly to safety, sanitation, and quality standards set by the Executive Chef. A significant component of the role involves team leadership—training, supervising, and conducting performance reviews for kitchen staff, fostering a collaborative and high-performing work environment.

This fast-paced indoor role demands strong multitasking skills and the ability to meet the fluctuating demands of a vibrant entertainment venue. You will be expected to demonstrate professionalism in all interactions with members, guests, and coworkers, practicing service recovery protocols to address complaints promptly and ensuring that all kitchen operations align with corporate policies and safety guidelines. Wearing a neat, standardized uniform and maintaining good conduct are essential.

The ideal candidate will have two to three years of experience as a lead line cook, preferably with culinary training or graduation from culinary school. Holding a health and sanitation card is essential. Effective communication skills and the ability to follow instructions meticulously are crucial to success in this role. The Norfolk Tides and Oak View Group are committed to diversity, inclusivity, and equal opportunity employment, fostering an environment that celebrates varied backgrounds and promotes innovation and excellence in service.

Joining Oak View Group as a part-time Sous Chef offers a unique opportunity to contribute to a global leader in live entertainment, gain valuable managerial and culinary experience, and be part of a team dedicated to delivering outstanding food and service in a high-profile setting. This role is perfect for passionate culinary professionals eager to grow and make a difference in a dynamic and innovative organization.

Job Requirements

2-3 years as lead line cook
culinary training preferred
health & sanitation card
ability to communicate and follow instructions
indoor environment, fast pace
ability to multi-task and work at an efficient pace to keep up with business needs
ability to follow instructions well as directed

Job Qualifications

2-3 years as lead line cook
culinary training preferred
health & sanitation card
ability to communicate and follow instructions
ability to multi-task and work at an efficient pace
culinary school graduates preferred
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
perform a multitude of different functions as necessary
adhere to all company and department written mandatory standards of operations, policies and procedures, manuals, memos, oral instructions
follow all service department and corporate guidelines and policies as instructed by supervisor
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