Executive Sous Chef | Part-Time | Norfolk Scope Arena

Welcome page Returning Candidate? Log back in! Executive Sous Chef | Part-Time | Norfolk Scope Arena Location US-VA-Norfolk Job Post Information* : Posted Date 6 days ago(7/15/2026 2:22 PM) Job ID 2026-33211 Location Name Norfolk Scope Arena Category Culinary / Kitchen Management Type Regular Part-Time Location : Location US-VA-Norfolk Job Post Information* : External Company Name Oak View Group Job Post Information* : External Company URL https://www.oakviewgroup.com/ Location : Postal Code 23510 Location : Address 201 East Brambleton Avenue Job Post Information* : Post End Date 10/16/2026 Oak View Group Oak View Group (OVG) is the global leader in premium live entertainment infrastructure and services, with a platform spanning venue development and end-to-end capabilities across venue management, hospitality, and sponsorship sales. Founded in 2015, the company serves a collection of seven world-class owned venues and a client roster of the most iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions, spanning four continents.  Position Summary The Executive Sous Chef is responsible for the effective management and operation of the public food culinary team, including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the GM or Executive Chef. The role will oversee the direction of the kitchen’s daily activities in accordance with OVG policies and objectives to ensure guest satisfaction, profitability, and a positive, productive, and compliant work environment. The Executive Sous Chef is responsible for assisting the Executive Chef with the overall kitchen operations, including food and labor cost controls. This team member will provide oversight and resolution responsibility for employee performance issues. The Executive Sous Chef must provide a high level of event oversight, culinary proficiency, and operational/personnel support to ensure the smooth running of any assigned event. A critical function of the Executive Sous Chef will be to actively mentor, train, and help employees meet company quality standards and to promote a positive, enthusiastic, and cooperative work environment.  This role pays an hourly rate of $23.00-$29.00 Benefits for Part-Time roles: 401(k) Savings Plan, 401(k) matching. This position will remain open until October 16, 2026. Responsibilities Ensures budgeted food percentages are achieved through effective control measures, including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures, and waste control for all public food events.Controls labor costs through effective scheduling of Public Foods kitchen staff, cross-training, and development of employees. Ensures that the purchasing and preparation of all food products meet OVG's standards of quality and consistency. Responsible for the development of menus, ensuring quality, consistency, and style of concept are maintained. Monitors production of food preparation, ensuring recipe specifications, portion controls, and kitchen timings are met. Monitors all food served relative to appearance, temperature, sanitary conditions, and quality standards.Supervises all line setup, prep, and breakdown activities. Responsible for in-service delegation of tasks to line personnel.Coordinates the storage, maintenance, and repair of all kitchen equipment to ensure operational readiness.Assists with the delivery and set-up of catered services and food service areas as needed.Training and development, including departmental orientation of new employees. Provides leadership and support to the entire kitchen staff; builds morale and encourages empowerment of staff....