Top 296 Kitchen leader Jobs in Norfolk, Va

Executive Sous Chef | Part-Time | Norfolk Scope Arena
Oak View Group —Norfolk, VA
- $23 - $29 an hour
- Extended hours
- Microsoft Outlook
- 3 years
- Mentoring
- 401(k)
- 401(k) matching
14d
Line Cook | Part-Time | Norfolk Scope Arena
Oak View Group —Norfolk, VA
- $16 - $21 an hour
- Part-time
- ServSafe
- Food Handler Certification
- Entry level
- 401(k)
- 401(k) matching
Director of Dining Services
Greenbrier Senior Living —Virginia Beach, VA
- $65,000 - $72,000 a year
- Full-time
- ServSafe
- Pass drug screening
- Cooking
- Paid holidays
- Health insurance
Quick Apply
9h
Cook II | City Cruises (Spirit of Norfolk)
Hornblower —Norfolk, VA
- Holidays
- Customer service
- Mid-level
- High school diploma or GED
Quick Apply
Assistant Kitchen Manager
Apex Entertainment —Virginia Beach, VA
- $55,000 - $65,000 a year
- Weekends as needed
- Hospitality
- Mid-level
- Supervising experience
- Health insurance
- Dental insurance
Quick Apply
4d
Cook
Panda Restaurant Group —Norfolk, VA
- $19 - $22 an hour
- Email
- Serving
- Ability to lift 50 pounds
- Conflict management
- Paid training
- Disability insurance
Quick Apply
Assistant Kitchen Manager
Carrabba's Italian Grill —Virginia Beach, VA
- Mid-level
- 21 years or older
- US work authorization
- Health insurance
- Dental insurance
Quick Apply
Food Service Director- Hampton University
Thompson Hospitality Corporation —Hampton, VA
- Weekends as needed
- ServSafe
- Ability to walk for extended periods
- Residential
Lead Carpenter / Installer
Bath Fitter —Norfolk, VA
- $85,000 - $100,000 a year
- Overtime
- Background check
- Clean driving record
- Pass drug screening
- Paid training
- Paid holidays
Quick Apply
Executive Sous Chef
Greenbrier Country Club —Chesapeake, VA
- $55,000 - $60,000 a year
- Full-time
- ServSafe
- 3 years
- High school diploma or GED
- Disability insurance
- Health insurance
Quick Apply
Sous Chef | City Cruises (Spirit of Norfolk)
Hornblower —Norfolk, VA
- Full-time
- ServSafe
- Mentoring
- Recruiting
Quick Apply
Grill Cook | Part-Time| Norfolk Tides (Harbor Park)
Oak View Group —Norfolk, VA
- $15 - $16 an hour
- Part-time
- Quick service & fast food restaurant
- Food Handler Certification
- Entry level
- 401(k)
- 401(k) matching
Cafe Cook
The Chesapeake - LifeSpire —Newport News, VA
- $16 - $21 an hour
- Full-time
- Hospitality
- Leadership
- Café
- 403(b) matching
- Health savings account
Quick Apply
Operating Partner - Virginia
IHOP —Chesapeake, VA
- $80,000 - $130,000 a year
- Extended hours
- ServSafe
- 8 years
- High school diploma or GED
- Profit sharing
- Disability insurance
Quick Apply
14d
Sous Chef
American Cruise Lines —Norfolk, VA
- Full-time
- ServSafe
- Pass drug screening
- Mid-level
- Dental insurance
- Vision insurance
Quick Apply
Fry Cook | Part-Time| Norfolk Tides (Harbor Park)
Oak View Group —Norfolk, VA
- $14 - $15 an hour
- Part-time
- Serving
- Food Handler Certification
- Entry level
- 401(k)
- 401(k) matching
Executive Chef
Legends Global —Hampton, VA
- $90,000 a year
- Urgently hiring
- ServSafe
- Customer service
- Computer literacy
Cook at Diamond Springs KinderCare
KinderCare Education —Virginia Beach, VA
- $14.20 - $16.35 an hour
- Full-time
- Computer literacy
- Basic math
- English
- Health insurance
- Dental insurance
Executive Sous Chef
American Cruise Lines —Norfolk, VA
- Full-time
- ServSafe
- 5 years
- Pass drug screening
- Dental insurance
- Vision insurance
Quick Apply
Breakfast Attendant
LTD Hospitality Group —Norfolk, VA
- Part-time
- Hotel
- Entry level
- Kitchen
- Paid training
- Health insurance
Quick Apply

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kitchen leader jobs near norfolk, va

Executive Sous Chef | Part-Time | Norfolk Scope Arena

Oak View Group -
Norfolk, VA

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Job Details

Part-time
$23 - $29 an hour
14 days ago

Benefits

401(k)
401(k) matching

Qualifications

Kitchen cost control
Managing kitchen staff
Restaurant cost management

Full Job Description

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.

Overview:

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.
Maintains a positive and compliant employee relations climate.
Responsible for staffing, training, evaluation, and counseling of Public Foods kitchen staff.
Promotes support and communication with the entire staff.
Positively interacts with front-of-house staff and rapidly solves problems.
Ensures compliance with health, sanitation, safety, and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff.
Assists the Executive Chef in fulfilling kitchen record-keeping and administrative requirements, including food inventories and invoicing of food products.
Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas.
Promotes teamwork among staff through effective communication, follow-through, and goal setting.
Leads by example and thorough instruction to effectively obtain quality management of product, service, and philosophy of concept.

Qualifications:

3-5 years of kitchen management experience in a full-service restaurant or events venue.
Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods.
Demonstrated skill in positively interacting with diverse personalities, including co-workers, subordinates, guests, and purveyors in a variety of work situations.
Proven capacity to develop results-oriented staff through effective training, evaluation, motivation, coaching, and counseling.
Experience supporting others in developing skills for effective job performance.
Strong aptitude for delegating responsibility to meet objectives and achieve desired results.
Proven problem-solving skills with the ability to identify issues and implement creative, timely solutions.
Strong organizational skills with the capacity to set priorities, take initiative, and make sound decisions.
High attention to detail with the ability to multitask and prioritize effectively in a continuously changing environment.
Ability to work independently while contributing within a team-oriented environment.
Flexibility to work varied schedules, including nights, weekends, and extended hours as needed.
Eligibility to obtain and maintain certification in a nationally recognized sanitation program.
Must have active listening and effective communication skills.
Demonstrated and verifiable track record of meeting projected costs.
Professional appearance and presentation required.
Knowledge of and skill in using computer software, including MS Word/Excel/Outlook.
Maintains a current food handler's card and alcohol service permit if required by state or local government.
Working knowledge of employee scheduling in a hospitality environment.

Strengthened by our Differences. United to Make a Difference:

At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds.

Equal Opportunity Employer:

Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

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Refine Your Search

kitchen leader jobs in norfolk, va

Executive Sous Chef | Part-Time | Norfolk Scope Arena

Line Cook | Part-Time | Norfolk Scope Arena

Director of Dining Services

Cook II | City Cruises (Spirit of Norfolk)

Assistant Kitchen Manager

Cook

Assistant Kitchen Manager

Food Service Director- Hampton University

Lead Carpenter / Installer

Executive Sous Chef

Sous Chef | City Cruises (Spirit of Norfolk)

Grill Cook | Part-Time| Norfolk Tides (Harbor Park)

Cafe Cook

Operating Partner - Virginia

Sous Chef

Fry Cook | Part-Time| Norfolk Tides (Harbor Park)

Executive Chef

Cook at Diamond Springs KinderCare

Executive Sous Chef

Breakfast Attendant

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