Line Cook | Part-Time | Norfolk Tides (Harbor Park)
About The Position
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. Overview The Line Cook is responsible for preparing foods to be served to guests throughout the venue. The Line Cook will often have direct contact with the public working in areas such as a buffet line slicing meats or preparing dishes to order. The Line Cook must maintain excellent attendance and be available to work events as scheduled per business need. This role pays an hourly rate of $18.00-$24.00. Benefits for Part-Time roles: 401(k) Savings Plan and 401(k) matching. This position will remain open until July 3rd, 2026.
Requirements
- Previous cook or prep cook experience highly preferred.
- Able to operate standard kitchen equipment to including the broiler, steamer, convection oven, mixer, meat slicer and chef knife.
- Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, business-like and respectful manner which focuses on generating a positive, enthusiastic and cooperative work environment.
- Ability to work well in a team-oriented, fast-paced, event-driven environment.
- Possess valid food handling certificate if required by state and federal regulations.
Nice To Haves
- ServSafe preferred.
Responsibilities
- Prepare and cook menu items according to recipes, portion standards, and plating guidelines.
- Maintain cleanliness and organization of the the work space before, during and after service.
- Follow proper food handling, sanitation, and safety procedures at all times.
- Monitor food quality, temperature, and appearance.
- Responsible for consulting with Executive Chef, Sous Chef or Kitchen Supervisor to plan menus and estimate expected food consumption.
- Adapt to menu changes, specials, and service demands.
- Must show demonstrated ability to meet the company standard for excellent attendance
- Responsible for reporting any maintenance required for kitchen equipment.
- Communicate effectively with chefs and teammates during service.
- Minimize and waste and properly label, store and rotate products.
Benefits
- 401(k) Savings Plan
- 401(k) matching
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What This Job Offers
Job Type
Part-time
Career Level
Entry Level
Education Level
No Education Listed
Number of Employees
501-1,000 employees
