Pastry Chef Shenandoah Mansions Richmond VA

About ASH 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. Shenandoah Mansions is a hotel in Richmond, Virginia. The six-story hotel sits nestled in the historic Fan District, a former bohemian enclave where charming, Italianate boulevards read like a pastiche European hangover. Shenandoah Mansions adorns the charms and intellects of the old world, whilst remaining refreshingly American. With 73 guest rooms, including 4 opulent suites, a mystical bar, an elegant restaurant, daily cafe and an on-site retail store, Shenandoah Mansions is an ode to the matriarchs and the grande dames — to witchcraft and fantasy, ghosts and fever dreams. With hidden nooks and corners, there are secrets to uncover within these palatial halls. About the role Culinary Leadership & Menu Development 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. Operations & Financial Management 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. Team Management and Development 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. Guest Experience & Collaboration 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,…

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