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

Norfolk, 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, founded in 2015. The company operates a diverse portfolio of venues, including arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions across four continents. OVG's platform encompasses venue development, venue management, hospitality, and sponsorship sales, serving a distinguished client roster of iconic entertainment venues worldwide. This forward-thinking and dynamic company is dedicated to delivering exceptional live experiences through innovative venue operations and management. The Norfolk Tides at Harbor Park, located in Norfolk, Virginia, is part of this prestigious network under Oak View Group's management.

The position of Sous Chef at Norfolk Tides is a prestigious opportunity within a renowned culinary environment, offered on a part-time basis. This role involves assisting the Executive Chef in managing all facets of the main, grill, and banquet kitchens, including ordering, scheduling, sanitation, maintenance, employee development, and performance reviews. The Sous Chef will play a pivotal role in maintaining top culinary standards, ensuring excellent product quality, managing labor costs, and supporting the overall teamwork and kitchen operations. The role demands a hands-on leader responsible for preparing and presenting menu items to exacting standards, overseeing kitchen staff, and coordinating with various departments to enhance the guest experience. This position offers an hourly wage of $25.00 to $30.00 and includes benefits such as a 401(k) savings plan with matching contributions, even for part-time employees. The opportunity remains open until August 14, 2026, inviting passionate culinary professionals to contribute to an industry-leading live entertainment company. The Sous Chef will also be integral to food preparation quality, menu development, and enforcement of cleanliness and safety standards, making this role essential to the seamless culinary operations at Harbor Park. This job allows for growth and development within a nurturing yet fast-paced environment where innovation and inclusivity are highly valued.

Job Requirements

High school diploma or equivalent
2-3 years as lead line cook experience
Possession of health and sanitation card
Ability to communicate effectively
Ability to work in a fast-paced indoor environment
Commitment to cleanliness and sanitation standards
Ability to multitask efficiently
Ability to follow instructions accurately

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 Partner 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 Employee Partners 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