Job Description

The mission of Archive Hospitality Group (Archive) is to revitalize architectural landmarks as vibrant places that anchor and contribute to the community. We reimagine historic buildings deeply rooted in their location. We welcome travelers and locals to share memorable experiences in these treasured spaces. From the people and places we encounter to the connections we make, we aim to create space for all. We strive to bring the same level of quality, commitment, and dedication we give to our properties to the Archive Team.

The Role: Executive Chef

The Executive Chef is responsible for the ongoing day-to-day operation of the culinary department, which includes the Culinary Leadership Team including Cooks and Stewards. In collaboration with the General Manager and chief Operating Offer, the Executive Chef will help lead and manage the execution of the Food & Beverage vision for the Hotel. The ideal candidate is passionate and creative with strong food and beverage presentation skills and is in tune with current food and beverage trends.

Your Day To Day:

Oversee the day-to-day leadership of F&B team (including both restaurant and banqueting staff), which includes driving a culture of performance and high engagement through recognition, training and coaching, utilizing a professional positive management approach. Develop, train, communicate and reinforce the service vision and standards to team members and coach them in supporting the execution of the vision. Lead a team to maintain a clean and safe kitchen and overall workplace. Financial management of Hotel's F&B operations, including managing costs of goods and labour, financial controls, menu costing and productivity controls corresponding to Archive's overall financial oversight protocols and the pre-determined annual budget and for the F&B department. Interact with guests to whatever degree will advance Archive's mission to provide excellent hospitality at all times. Confer regularly with F&B management team at Hotel and the corporate level F&B Director to receive feedback on food quality, presentation and service levels. Identify issues and ensure necessary steps are taken in a timely manner to rectify as required. Confer regularly with F&B management team at the Hotel, and the corporate level F&B Director to collaborate and share insights on operational needs with a mind to continually improve and refine operations for the customer experience as well as operationally. Recruit, hire, train, mentor and supervise F&B team members with a focus on growth and development. Manage kitchen employee schedules across the hotel's various outlets based on venue needs in a given period. Develop, cost and implement menus, training programs, and recipe guides with photos and SOP's for the F&B team. Conduct timely analysis of F&B pricing to ensure competitiveness in the market and capitalize on revenue opportunities. Actively develop menu and maintain updated and accurate costing of all dishes prepared and sold in the F&B operation. Provide oversight of all kitchen purchase orders across venues. Maintain responsibility to ensure that inventory counts are accurately maintained, tracked weekly and reconciled every 4 weeks within the Hotel's various software tools. Ensure compliance with all food handling and sanitation standards. Work with Archive's Sales & Marketing team to contribute when requested to social media content generation, event materials and any other marketing considerations related to the Hotels F & B programs.

You have:

3-5 years' experience as Executive Chef; 4-5 years as Executive Sous Chef within a full-service restaurant, with experience in a hotel environment considered a significant asset. University or College diploma in a culinary or hospitality field preferred. Preference given to Red Seal Certification. Previous experience overseeing multiple restaurants and events considered an asset. A hands-on approach to training and a leadership style committed to developing and motivating the culinary team to attain a superior level of guest service. Proven experience in menu and service design. Experience working in unionized environment is a significant asset. Strong computer skills, with knowledge of Microsoft Office, Excel and software related to POS and reservations systems. Knowledge of hotel and events related software is a significant asset. Organized, results orientated, with proven time management skills and ability to work under pressure. Proven experience motivating and inspiring a team to achieve strong performance results. Demonstratable and strong leadership, team, communication, and coaching skills. Strong problem solving and creative thinking skills. The ability to thrive in a fast-paced environment while maintaining composure and objectivity with guests and team members. * Demonstrable ability to work across corporate departments (eg Sales & Marketing, People & Culture, Finance, Events, Business Development) and collaborate with all staff, leaders and stakeholders.