- Salary
- $55k – $60k
- Location
- Richmond, VA
- Department
- Retail
- Experience
- 2+ years
- Source
- PCRecruiter
Description
A prestigious historic hotel in Richmond, VA, is seeking a dedicated and experienced Pastry Sous Chef to join its distinguished culinary team. This landmark property offers a refined dining experience through its full-service restaurant, in-room dining, and an extensive banquet and catering program, all set in a prime location near upscale shopping and cultural attractions.
The Sous Chef will work closely with the Executive Chef to oversee daily back-of-house operations, ensuring consistency, quality, and excellence across all outlets. This role requires a hands-on leader who is passionate about mentorship, team collaboration, and maintaining the highest culinary standards. Ideal candidates will thrive in both elevated à la carte service and upscale banquet settings, contributing to a one-of-a-kind dining experience that reflects the property's elegance.
Compensation: $55,000 - $60,000 (commensurate with experience) + discretionary bonus, comprehensive healthcare 100% covered, and a great PTO plan.
Requirements
Click here to apply online
The Sous Chef will work closely with the Executive Chef to oversee daily back-of-house operations, ensuring consistency, quality, and excellence across all outlets. This role requires a hands-on leader who is passionate about mentorship, team collaboration, and maintaining the highest culinary standards. Ideal candidates will thrive in both elevated à la carte service and upscale banquet settings, contributing to a one-of-a-kind dining experience that reflects the property's elegance.
Compensation: $55,000 - $60,000 (commensurate with experience) + discretionary bonus, comprehensive healthcare 100% covered, and a great PTO plan.
Requirements
- Minimum 2 years of leadership experience in a fine dining or upscale boutique restaurant, with exposure to catering and banquet operations.
- Expertise in menu development with a strong emphasis on seasonality, creativity, and cost management across both à la carte and event-driven dining.
- Demonstrated ability to elevate the guest experience through attentive hospitality, refined service standards, and a culture of excellence.
- Skilled at building efficient systems and processes that enhance consistency, streamline communication, and empower team members in both daily service and large-scale events.
- Oversee daily dining room and kitchen operations, ensuring flawless execution of à la carte service, private dining, and banquet events.
- Maintain a strong and visible presence during peak service and events, engaging with guests and supporting the team as needed.
- Drive financial performance through strategic inventory management, precise food cost analysis, and effective labor planning across multiple outlets.
- Partner with the Executive Chef and event teams to design and execute customized menus for weddings, social gatherings, and corporate functions.
- Ensure the highest levels of compliance with health, safety, and sanitation regulations by implementing rigorous cleaning protocols, detailed documentation, and continuous staff training.
Click here to apply online
Skills
ComplianceInventory Management
