Pastry Chef Shenandoah Mansions Richmond VA

ASH (UK) Co Ltd • Richmond, VA

5d • $60,000 - $60,000

About The Position

The Pastry Chef prepares and executes pastries, desserts, breads, and baked goods for restaurant service, private dining, banquets, catering, and special events. The role develops seasonal dessert menus aligned with Shenandoah Mansions’ culinary vision and maintains consistent taste, presentation, portioning, and quality. The Pastry Chef oversees production schedules, inventory, food safety, sanitation, and kitchen organization, while collaborating with the Executive Chef and culinary leadership on menus and special offerings.

This position manages the pastry department’s day-to-day operations and financial performance, including budgets, food and labor costs, purchasing, inventory, production records, recipe costing, portion controls, and waste reduction. The Pastry Chef recruits, trains, mentors, schedules, and evaluates pastry staff, promotes professional development, and fosters a collaborative, high-performing team. The role works with culinary, Food & Beverage, banquets, events, and other departments to deliver customized offerings and exceptional guest experiences.

The Pastry Chef is expected to source local and sustainable ingredients when possible, build relationships with suppliers and farmers, and implement sustainable kitchen practices. The position requires at least three years of professional pastry experience. Evening, weekend, and holiday work may be required based on business demands. The stated salary is $60,000.

Requirements

• Minimum of 3 years of professional pastry experience, preferably in an upscale restaurant, boutique hotel, or fine dining establishment.
• Strong knowledge of baking techniques, pastry production, chocolate work, and dessert presentation.
• Demonstrated creativity and attention to detail.
• Experience with inventory management, food costing, and production planning.
• Ability to work effectively in a fast-paced, team-oriented environment.
• Strong organizational, communication, and time-management skills.
• Flexibility to work evenings, weekends, and holidays as business demands.
• Commitment to exceptional culinary and hospitality standards.
• Ability to stand for the entire shift and perform the physical activities described, including frequent handling, walking, bending, reaching, and occasional lifting or moving of up to 50 pounds.

Nice To Haves

• Culinary or pastry arts degree, or equivalent professional experience.
• Experience creating pastries and desserts for diverse dietary preferences and restrictions, including vegan and gluten-free diets.
• Passion for sustainable sourcing, seasonal ingredients, and farm-to-table practices.
• Strong leadership presence and ability to motivate, inspire, and develop a high-performing pastry team.
• Creativity and innovation in developing distinctive offerings that complement the hotel’s culinary vision.
• Ability to remain calm under pressure and adapt to changing priorities while maintaining consistency.
• Understanding of operational efficiency and exceptional guest experience practices.

Responsibilities

• Prepare and execute pastries, desserts, breads, and baked goods for restaurant service, special events, and private dining.
• Develop seasonal dessert menus and special offerings that reflect the hotel’s culinary vision.
• Maintain consistency in taste, presentation, portioning, quality, and guest satisfaction.
• Oversee daily pastry production, preparation schedules, inventory, purchasing, and ordering.
• Ensure compliance with food safety, health, sanitation, and food-handling regulations.
• Monitor food costs, manage budgets and labor costs, minimize waste, and maintain cost controls.
• Maintain accurate production records, recipe costing, portion controls, and inventory reports.
• Recruit, hire, onboard, train, coach, mentor, schedule, and evaluate pastry kitchen staff.
• Develop training programs and promote professional development, cross-training, accountability, and teamwork.
• Collaborate with the Executive Chef, Food & Beverage Director, and other departments on menu planning and culinary services.
• Oversee pastry preparation, presentation, and execution for banquets, catering, private dining, and special events.
• Maintain an engaged presence during key dining periods and events to support quality and guest satisfaction.
• Develop customized desserts and specialty offerings for celebrations and unique guest experiences.
• Maintain a clean, organized, efficient pastry kitchen and identify operational improvements.
• Source local and sustainable ingredients when possible, build supplier and farmer relationships, and implement waste-reduction practices.

Benefits

• Health insurance, dental insurance, and vision insurance for full-time employees.
• 401(k) with company match.
• For full-time employees: 10 paid vacation days, 5 paid sick days, 4 paid personal days, and 11 paid holidays annually.
• 50% food and beverage discount and discounted hotel rooms at other ASH properties.
• Opportunity for growth within Shenandoah Mansions and parent company ASH NYC.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: No Education Listed