Pastry Sous Chef

Horizon Hospitality Associates, Inc.; Richmond (VA); On-site; USD 55,000 - 60,000; Full time

Benefits offered by this job

Discretionary bonus

Health insurance 100% covered

Generous PTO

Job summary

Horizon Hospitality in Richmond, VA is seeking a dedicated Pastry Sous Chef to join a prestigious historic hotel’s culinary team. You will partner with the Executive Chef to lead back-of-house operations across outlets, mentoring staff and upholding top-tier standards in both à la carte and upscale banquet settings.

The role offers a compensation of $55,000–$60,000 plus discretionary bonus, with comprehensive healthcare and a strong PTO plan.

Qualifications

• Minimum 2 years of leadership experience in fine dining or upscale settings.
• Expertise in menu development with emphasis on seasonality and cost management.

Responsibilities

• Oversee daily dining room and kitchen operations for à la carte, private dining, and banquet events.
• Maintain presence during peak service and events, supporting the team.
• Drive financial performance via inventory management, food cost analysis, and labor planning.
• Collaborate with Executive Chef to design customized wedding, social, and corporate menus.
• Ensure compliance with health, safety, and sanitation regulations and staff training.

Skills

Leadership experience

Menu development

Guest experience

Cost management

Job 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

• 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.

Responsibilities

• 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.