Lead Pastry Cook

No. 303 Richmond, a membership based social club and private event space & Schulte Hospitality Group is seeking a dynamic, service-oriented Lead Pastry Cook to join our team! No. 303 Richmond is an organization whose success is rooted in its service culture. Our mission is to exude hospitality, be respectful and authentic, prioritize the needs of our internal and external stakeholders above our own, and continuously strive to make a positive impact in all we do. We are passionate hoteliers eager to add like-minded people to our rapidly growing team!

 

What's in it for you? When you join No. 303 Richmond you'll be part of a team committed to an inclusive, employee-focused workplace that is invested in your development. We want you to feel engaged, empowered, and excited to grow with us. After all, we believe our greatest and most valuable asset is our people! Weprovided a rewarding, fun and flexible work environment, exciting perks, an atmosphere designed to encourage and promote career growth within the company and a robust benefit package including, but not limited to:

 

• Work Today, Get Paid today, with Daily Pay!
• Free Telemedicine and Virtual Mental Health care access for All Associates starting day one!
• Multiple Health Insurance and Life Insurance options
• 401k Plan + Company Match
• Paid Parental Leave
• Paid Time Off
• Holiday Pay
• Pet Insurance
• Employee Assistance Program
• Schulte Savings Marketplace Discounts on event tickets, electronics, gym memberships + more!

 

Our Management Company: Schulte Hospitality Group is a leading third-party management company with deep, multi-generational experience in all facets of the hospitality industry. We are a diverse team of innovative hoteliers and restauranteurs operating more than 200 locations across 38 states and 3 countries. Our portfolio includes a wide array of reputable brands like Marriott, Hilton, IHG and Hyatt as well as many unique, independent, boutique and lifestyle properties and restaurants.

 

JOB DUTIES AND RESPONSIBILITIES

• Lead the daily preparation, production, and execution of all pastry, dessert, baked goods, and related menu items.
• Collaborate with the Executive Chef to develop, test, cost, and implement seasonal desserts and pastry offerings that align with the culinary vision.
• Take ownership of pastry quality and presentation standards, ensuring consistency in taste, portioning, plating, and appearance.
• Create and maintain standardized recipes, prep lists, production schedules, and plating guides.
• Establish and uphold cleanliness, organization, and sanitation standards for all pastry workspaces, equipment, refrigeration, and storage areas.
• Ensure pastry stations are properly cleaned, labeled, dated, rotated, and organized at the end of every shift.
• Maintain compliance with food safety, health department, allergen, and sanitation requirements.
• Set the standard for mise en place, station readiness, and kitchen organization, ensuring the pastry program is prepared for daily service and events.
• Train and coach cooks and other culinary team members on pastry techniques, recipes, plating standards, sanitation, and proper equipment use.
• Serve as a positive example of professionalism, urgency, teamwork, accountability, and attention to detail.
• Monitor product quality and freshness and proactively address anything that does not meet established standards.
• Minimize waste through thoughtful production planning, proper storage, portion control, and utilization of ingredients.
• Communicate product needs, shortages, equipment issues, and operational concerns to culinary leadership.
• Support pastry and dessert production for private events, member programming, special events, and high-volume service as needed.
• Work collaboratively with the savory culinary team and FOH leadership to ensure smooth service and clear communication.
• Maintain pastry equipment and immediately report maintenance or safety concerns.
• Participate in menu tastings and continuously look for opportunities to improve quality, efficiency, creativity, and guest experience.
• Take ownership of the pastry area—recognizing problems, developing solutions, and following through without requiring constant direction.
• Perform various other duties as assigned

 

EDUCATION AND EXPERIENCE

• Minimum of High School education preferred
• 1 year in a previous experience in a similar role required

 

KNOWLEDGE, SKILLS AND ABILITIES

• Basic understanding of or the ability to learn basic sanitation and regulations for workplace safety.
• Ability to communicate effectively verbally and in writing
• Knowledge of food preparation health and safety guidelines
• Ability to work flexible hours and shifts
• Ability to multi-task
• Team player

 

*The hiring process may consist of a phone interview, manager(s) interview, drug screen, background check, reference checks, and potential employment assessment. This job description is only intended to provide a general description of the benefits and compensation applicable to this position. Paid Time Off (PTO) is available for eligible associates in accordance with the Company's Paid Time Off policy. This position is tipped eligible.Specific compensation and benefit details will be discussed during the interview process.

 

* Schulte Hospitality Group is an Equal Opportunity Employer.