Pastry Sous Chef

The Company and The Resort

Tanzerra Resorts is a leading international luxury resort company, renowned for providing unparalleled guest experiences in unique and iconic destinations. Each Tanzerra Resort is as unique as its location, offering an exceptional blend of luxury, comfort, signature experiences, world-class culinary arts, and private events that cater to discerning travelers and event planners from around the globe. We are committed to delivering outstanding, personalized service and creating memorable stays for our guests and focus on caring for our team members just as much as we care for our guests. 

The Tides Inn is a beloved waterfront, luxury resort nestled on Carter’s Creek in Irvington, Virginia. The property has been a cherished destination for generations and has recently undergone a number of renovations and enhancements that are helping elevate the brand and overall experience. The Tides features 70 luxurious accommodations, tennis and pickleball courts, wellness treatments, a working farm, Markers Space (for artistic activities), its own marina and two distinct restaurants, Salt & Meadow Restaurant and Fish Hawk Oyster Bar.

As it has evolved, the Tides Inn is becoming more widely recognized for its elite programming, culinary experiences, commitment to environmental stewardship, and world-class hospitality.

Job Summary

Accountable for the overall success of the dishes being produced daily in our newly renovated kitchen which includes an Athanor suite. The Pastry Sous Chef is responsible for planning, organizing, managing, scheduling, ordering, recruiting, training and directing the work of staff in the Pastry Department responsible for food preparation while ensuring superior quality and consistency. 

Essential Functions and Responsibilities

• Minimize waste and maintain controls to attain budgeted food and labor costs.
• Foster and promote a cooperative working climate, maximizing productivity and morale.

Core Competencies

People Leader Role: Decision Quality, Managerial Effectiveness, Developing Direct Reports, Interpersonal Skills, Managing Ambiguity, Business Acumen, Strategic Agility, Sense of urgency.

Qualifications

• High school diploma or equivalent vocational training certificate.
• 4 years of experience in culinary field at 4 to 5 Star hotel, club or restaurant
• Ability to compute basic mathematical calculations.
• Ability to work all stations on the line
• Food handling certificate
• Knowledge of food and labor cost controls  
• Previous management experience
• Ability to communicate in English verbally and in writing 
• Ability to work well under pressure 
• Ability to direct, manage, and motivate a team and contribute to their growth and 
• Current, Valid Driver’s License is Required. 

Physical Requirements