The Virginia Museum of Fine Arts (VMFA) in Richmond stands among the nation’s most comprehensive art institutions, housing more than 50,000 works that span six millennia. Notably, it remains the only U.S. art museum open every day of the year with free general admission, a mission that hinges on diverse revenue streams, including its vibrant food services operations. As the museum continues to expand its cultural programming, it is now recruiting two senior culinary professionals to enrich both large-scale events and the daily tea-centric experience at Floris.
VMFA’s Food Services Department describes its purpose as creating “beautiful memories” for visitors. The team prides itself on meticulous attention to detail, treating every guest interaction as a lasting impression—an ethos echoed by Maya Angelou’s reminder that people remember how they feel. With flexible scheduling, a collaborative atmosphere, and a clear link between food-service revenue and the museum’s educational mission, the department offers a unique blend of artistic and culinary stewardship.
Special Events Assistant Manager role
The vacancy for Food & Beverage Assistant Manager of Special Events is reserved for current VMFA employees and carries an annual salary of $52,000 within Pay Band 03. Reporting to the Food & Beverage Manager, the assistant manager oversees front-of-house logistics for large-scale events, ensuring staff are trained, equipped, and authorized to deliver seamless service. Responsibilities include scheduling, compliance with VMFA, state, and health-code regulations, and maintaining high standards of safety, cleanliness, and guest satisfaction.
Key responsibilities
The role demands active supervision of event staff, prompt handling of performance evaluations, and immediate documentation of any issues. The assistant manager must verify that venue setups meet specifications, monitor food quality as dishes leave the kitchen, and respond swiftly to guest complaints. Long-term duties involve staffing forecasts, initiating process improvements, and mentoring new hires to sustain operational excellence.
Qualifications and skills
Candidates need three to five years of food-service experience, including supervisory duties, as well as certifications such as ServSafe Manager and TIPS/RSVP for alcohol service. Strong communication, problem-solving, and computer literacy—particularly with platforms like HotSchedules, Micros, and Kronos—are essential. Physical requirements include the ability to lift 50 lb, stand for extended periods, and perform repetitive movements. Flexibility for weekends, evenings, and holidays is mandatory.
Floris Executive Chef opportunity
The second opening, titled Floris Executive Chef welcomes applicants from the general public and offers a yearly salary of $68,000. Situated in the Pauley Center Parlor, Floris is a tea-inspired tear-room that showcases seasonal menus sourced from minority- and women-owned Virginia tea vendors. Reporting to the Senior Director of Restaurants and Events, the executive chef directs back-of-house operations, crafts menus, oversees food preparation, and trains culinary staff.
Key responsibilities
The chef ensures that all kitchen personnel receive the tools and training needed to execute the rotating menu, while maintaining strict adherence to VMFA, Department of Health, and Virginia licensing standards. Duties involve staff scheduling, performance reviews, safety and sanitation oversight, and continuous improvement of culinary processes. The role also requires collaboration with the Floris General Manager to align menu concepts with the tear-room’s cultural theme and to manage inventory and cost controls.
Qualifications and skills
Applicants must demonstrate extensive experience in restaurant or fine-dining kitchens, a solid grasp of culinary budgeting, and familiarity with restaurant technology. Required certifications mirror those of the assistant manager—ServSafe Manager and TIPS/RSVP—alongside a proven record of leading culinary teams. The position calls for creativity, the ability to mentor staff, and the stamina to work in a fast-paced environment that includes evenings and weekends.
Workplace benefits and how to apply
Both positions grant employees complimentary admission to special exhibitions, preview events, and discounted rates for museum programs, classes, and on-site dining venues such as Amuse, Floris, and the Best Café. The museum emphasizes a professional yet supportive culture, encouraging career growth through mentorship and peer collaboration. Applications are submitted online via Jobs.Virginia.gov; internal candidates for the assistant manager role must be current VMFA staff, while the executive chef posting is open to the public. All hires will undergo a criminal background check and must complete the E-Verify process after an offer is extended.
Prospective applicants should prepare a résumé that highlights relevant culinary or event-service experience, certifications, and examples of leadership in fast-paced settings. The deadline for submission is listed on the posting, and candidates will receive an automated confirmation upon successful upload. For inquiries, the recruitment team can be reached at [email protected], though status updates are only accessible through the applicant portal.
