Job Description

Purpose

The Executive Chef reports directly into the Director, Onboard Operations and has a dotted line of accountability to the Director, Culinary Strategy. This position is responsible to oversee the development and executions of all onboard culinary operations. To successfully achieve this goal, the Executive Chef will focus on inter-departmental relations between onboard, catering, and corporate teams. The Executive Chef is a self-managing, highly adaptable, flexible professional who embraces collaboration and innovation, but also enjoys working independently.

Key Areas of Accountability

Team Engagement & People Leadership

Provide culinary leadership to the Onboard Operations Department.

Responsible for driving the Service Fundamentals among the culinary teams.

Build upon the workplace culture within the onboard management and front-line teams that reflects the values of the company.

Drive recruitment, onboarding, training and development of a highly engaged team.

Lead planning with the training department to ensure development of training materials and successful execution of pre-season training for all culinary team members.

Collaborate with Planning & Logistics and Onboard Senior Management required for team scheduling and departmental and Armstrong Collective updates.

Performance Management through effective coaching, audits and supporting Chef de Cuisine & Train Managers to help elevate their team's management, leadership and technical skills.

Contribute in succession planning of culinary team and the overall Onboard Operations Department.

Collaborate with onboard leaders on execution of Team Recognition Programs

Act as the key culinary contact for Charters, FAMs, Learning Journeys and events onboard.

Drive a One Team mentality through championing intra and interdepartmental team building initiatives to team building initiatives establish strong working relationships and effective communication with internal and external partners.

Lead change initiatives within Onboard Operations.

Empower culinary team members to take ownership and accountability for achieving individual and departmental goals.

Lead the crew food program planning and provisioning.

Safety & Emergency Response

Lead the Onboard Safety Culture and timely Incident Reporting.

Lead the Onboard Food safety and HACCP programs and audits

Support activities of WHSC

Support Onboard Safety Training and Emergency Preparedness

Ensure adherence to the Onboard SMS Program

Participate in the execution of RM Emergency Response Plans

Culinary Programs

Lead Quality assurance initiative in collaboration with the Research and Analytics Department.

Lead all aspects of onboard culinary service and adherence to food safety standards

Maintain and update as required all documentation related to onboard service delivery, recipes (including photos), Essentials guide, standards & SOP's, cleaning procedures, safety and emergency response procedures, etc.

Design training modules related to onboard programs in partnership with the Training team

Act as the key contact for the onboard culinary program with all operations departments - Distribution, Destinations, GEC, Rail Operations and Mechanical Teams.

Champion change initiatives, with a focus on continuous improvement, and process development/implementation.

Responsible for onboard document library for culinary standards and processes.

Work closely with external catering partner and distribution teams to ensure the train is provisioned correctly and is following Food safety/HACCP standards

Give direction to Procurement on product selection for the train

Lead discussions with catering provider on menus, execution, costing and provisioning products for the train

Fiscal Responsibility

Ensure catering provider has accurate guest & crew information to provision the train.

Guide Chef de Cuisine in efficient and accurate ordering procedures from our catering provider

Participate in monthly variance meetings.

Participate in monthly variance meetings

Track and monitor onboard inventories, portion control, waste tracking & reduction as well as ratio loading to manage costs

Responsible for accuracy and approval of all catering invoices and culinary expenses.

Collaborate with catering partner to keep expenses on or below target

Identify and act on opportunities to create business efficiencies and cost savings

Annual Operating Planning and Strategy

Work closely with the Director, Culinary Strategy and Director, Onboard Operations to support development of long-term planning of onboard operations.

Develop and establish culinary goals and action plans in partnership with Senior Onboard Management

Champion the Sustainability & Waste Management Program

Qualifications

Education / Certifications / Knowledge

Red Seal Culinary Certification

Undergraduate degree in hospitality/tourism management, or a combination of technical certification and experience is an asset

BC Food Safe (Level 1) is an asset

Serving It Right (SIR) and/or ProServe are an asset

Experience & Skills

A minimum of 5 years of leading leaders

Experience with creating and costing menus required

Experience with guiding groups of 10 + managers required

Knowledgeable in building budgets and reviewing P&L statements required

Confident with implementing business plans for multiple teams is an asset

Experience leading in a luxury culinary setting preferred.

Strong knowledge of leading leaders in a multi-unit environment. Excellent communication skills and ability to lead a diverse group of people

Solid ability to influence in all levels of an organization

Technical proficiency in Microsoft office products

Work Environment

Shift work consisting of scheduled hours with possibility of irregular hours, including nights, weekends, holidays, and occasional overtime

Driving company vehicles for travel to RM locations as required

Safety-sensitive environment with exposure to railway operations

Able to travel away from home base for up to 6 days at a time

Exceptional physical endurance and emotional resiliency with the ability to work long days

Compensation

The base salary offered for this role is $115,000 to $130,000 CAD per annum and can vary based on job-related expertise, qualifications, experience and internal equity. Eligible for Armstrong Collective's discretionary bonus program

Eligible Benefits

Armstrong Collective supports our team members' health and wellness by providing a comprehensive medical plan with 100% employer paid premiums, some of which includes:


Medical, Dental, Vision, Life Insurance Short term disability, long term disability benefits Travel emergency assistance Vacation time and sick time Up to 5% RRSP and/or TSFA match Two complimentary annual train tickets after first year of employment

Armstrong Collective, Rocky Mountaineer and Canyon Spirit are an equal opportunity employer, driven by our values of creating meaningful moments, being one team, and achieving extraordinary outcomes. Our strong company culture supports our vision of a diverse, open, safe, and respectful workplace. We celebrate diversity and are committed to creating an inclusive environment for all team members. If you require any accommodation during the application process or throughout your employment, please let us know. We will work with you to ensure your needs are met and to create a supportive environment.

Note: Reasonable accommodations will be considered if they comply with the medical or religious exemptions permitted by applicable federal legislation and ministerial orders.





This job description is not exhaustive of all duties and will encompass additional duties assigned. Responsibilities, title, reporting structure and duties may be changed in response to business requirements. Any such changes shall not be deemed as constructive or actual dismissal.