Pastry Chef Shenandoah Mansions Richmond VA

ASH Hotels designs, develops, owns, and operates a very special collection of properties. In our world, a hotel is much more than a destination to meet, dine, or sleep. Rather, it is a dynamic site of imagery and emotions, interactions and sensations manifesting within the walls of a beautifully restored local legend - a living movie set. An ASH hotel is a connection to the past and a beacon for the future, layered in nuanced storytelling that invites exploration time and again. 

• Prepare and execute high-quality pastries, desserts, breads, and baked goods for restaurant service, special events, and private dining.
• Develop innovative seasonal dessert menus that reflect the culinary vision of Shenandoah Mansions.
• Maintain consistency in taste, presentation, portioning, and quality.
• Oversee daily pastry production, preparation schedules, and inventory management.
• Ensure compliance with food safety, sanitation, and health department regulations.
• Monitor food costs, minimize waste, and maintain appropriate inventory levels.
• Train, mentor, and support culinary team members in pastry preparation and techniques.
• Collaborate with the Executive Chef and culinary leadership on menu development and special offerings.
• Maintain a clean, organized, and efficient pastry kitchen.
• Support banquet, catering, and special event pastry production as needed.

• Oversee day-to-day pastry kitchen operations, ensuring efficiency, productivity, and consistency in quality.
• Develop and manage pastry department budgets, including food costs, labor, supplies, and equipment.
• Monitor inventory levels, manage purchasing and ordering, minimize waste, and maintain effective cost controls.
• Ensure compliance with all health, safety, sanitation, and food handling regulations.
• Collaborate with the Executive Chef and Food & Beverage Director to align pastry offerings with the hotel's culinary vision and financial goals.
• Maintain accurate production records, recipe costing, portion controls, and inventory reports.
• Identify opportunities to improve operational efficiency while maintaining exceptional pastry standards.
• Support menu planning, seasonal offerings, and special events while ensuring profitability and guest satisfaction.

• Recruit, hire, onboard, and train pastry kitchen staff, fostering a culture of excellence, creativity, collaboration, and teamwork.
• Provide ongoing coaching, mentorship, and performance evaluations to support professional growth and maintain high culinary standards.
• Develop and implement training programs to enhance pastry techniques, baking skills, presentation, and product knowledge.
• Prepare staff schedules to meet operational demands while effectively managing labor costs and productivity.
• Establish clear performance expectations and promote accountability, consistency, and attention to detail.
• Encourage professional development, cross-training, and opportunities for advancement within the culinary team.

• Collaborate closely with the Executive Chef, Food & Beverage Director, and other departments, including banquets, events, and front office, to ensure seamless coordination of culinary services.
• Oversee the preparation, presentation, and execution of pastry offerings for banquets, catering, private dining, and special events.
• Maintain a visible and engaged presence during key dining periods and special events, ensuring exceptional quality, presentation, and guest satisfaction.
• Partner with the culinary and service teams to develop customized desserts and specialty offerings for celebrations and unique guest experiences.
• Ensure all pastry offerings reflect the creativity, quality, and distinctive hospitality standards of Shenandoah Mansions and ASH Hotels.

• Source high-quality, local, and sustainable ingredients whenever possible.
• Develop relationships with local suppliers and farmers to enhance menu authenticity.
• Implement waste reduction and sustainable kitchen practices.

• Strong knowledge of classical and contemporary pastry techniques, baking methods, and dessert presentation.
• Experience creating pastry and dessert offerings that accommodate diverse dietary preferences and restrictions, including vegan, gluten-free, and other specialty diets.
• Passion for sustainable sourcing, seasonal ingredients, and farm-to-table culinary practices.
• Strong leadership presence with the ability to motivate, inspire, and develop a high-performing pastry team.
• Creativity and innovation in developing distinctive desserts, pastries, and baked goods that complement the hotel's culinary vision.
• Ability to remain calm under pressure, adapt to changing priorities, and maintain consistency in a fast-paced kitchen environment.
• Exceptional organizational skills, time management, and attention to detail.
• Strong communication and collaboration skills, with a commitment to teamwork across culinary and Food & Beverage departments.
• Understanding of food costing, inventory management, and operational efficiency.
• Genuine passion for hospitality and a commitment to delivering exceptional guest experiences through quality, creativity, and presentation.