Executive Chef

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, opening in the Spring of 2025. The six-story hotel sits nestled in the historic Fan District, a former bohemian enclave where charming, Italianate boulevards read like a pastiched 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.

The Front Office Manager is responsible for overseeing all front desk operations to ensure an exceptional guest experience. This role manages the Front Office team, including guest service agents, bellmen, and night auditors, ensuring smooth and efficient operations. The Front Office Manager will maintain a welcoming atmosphere, resolve guest issues promptly, and uphold the hotel's standards for customer service and operational excellence.

The Executive Chef is responsible for overseeing all culinary operations within the hotel, including the restaurant, bar, banquet services, in-room dining, and catering. This role ensures the highest standards of food quality, presentation, and service while maintaining cost controls, inventory management, and team leadership. The Executive Chef will innovate menu offerings, uphold health and safety standards, and foster a positive, creative kitchen environment that aligns with the hotel's brand and guest expectations.

Key Responsibilities Culinary Leadership & Menu Development

• Design and implement creative, seasonal, and locally-inspired menus for all dining outlets and events.
• Ensure consistent quality and presentation of all dishes, maintaining high culinary standards.
• Introduce innovative culinary techniques and trends that enhance the guest experience.
• Conduct regular tastings and quality checks. Operations & Financial Management
• Oversee day-to-day kitchen operations, ensuring efficiency and productivity.
• Develop and manage kitchen budgets, including food costs, labor, and equipment.
• Monitor inventory levels, order supplies, and maintain cost controls.
• Ensure compliance with health, safety, and sanitation regulations.
• Collaborate with the Food & Beverage Director to align culinary offerings with hotel goals. Team Management & Development
• Recruit, hire, and train kitchen staff, fostering a culture of excellence and teamwork.
• Provide ongoing coaching, mentorship, and performance evaluations for the culinary team.
• Develop and implement training programs to enhance culinary skills and knowledge.
• Schedule staff to meet operational needs while managing labor costs. Guest Experience & Collaboration
• Engage with guests to receive feedback and adapt offerings accordingly.
• Work closely with other departments (banquets, events, front office) to coordinate services.
• Ensure seamless execution of banquets, catering, and special events.
• Maintain a visible presence during key dining periods and events. Sustainability & Sourcing
• 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. Qualifications
• Culinary degree or equivalent professional training required.
• Minimum of 5-7 years of experience in a leadership role within a hotel or fine dining environment.
• Proven track record of menu innovation, cost management, and team leadership.
• Strong knowledge of food safety regulations and best practices.
• Excellent organizational, time management, and communication skills.
• Ability to work flexible hours, including evenings, weekends, and holidays.
• Proficient in inventory management systems and Microsoft Office Suite. Preferred Skills & Attributes
• Experience with diverse cuisines and dietary accommodations (vegan, gluten-free, etc.).
• Passion for sustainable sourcing and farm-to-table practices.
• Strong leadership presence with the ability to motivate and inspire a team.
• Ability to remain calm under pressure and adapt to changing situations.
• Strong attention to detail and commitment to delivering exceptional guest experiences. Physical Requirements
• Ability to stand for extended periods and work in a fast-paced environment.
• Capable of lifting up to 50 lbs.
• Manual dexterity for handling kitchen tools and equipment.

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