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: Head Chef
Reporting to the General Manager, the Head Chef is responsible for the ongoing day-to-day operation of the Hotel’s culinary department. In collaboration with the Hotel’s General Manager and F&B leadership, the Head Chef leads and manages the execution of the Hotel’s culinary vision across all outlets and events. The ideal candidate is a passionate, creative, and strategic leader with strong food presentation skills and the ability to inspire, develop, and manage a high-performing team.
Your Day to Day:
- Oversee the day-to-day leadership of the hotel’s culinary staff, driving a culture of high performance, engagement, and accountability through training, coaching, and professional development.
- Develop, communicate, and reinforce the service and culinary standards across the team, and support their execution through active leadership and coaching.
- Lead and maintain a clean, safe, and efficient kitchen operation in compliance with all health and safety standards.
- Manage the financial performance of culinary operations, including food and labor cost control, inventory, purchasing, budget alignment, and menu engineering in accordance with company financial protocols.
- Collaborate regularly with the F&B management team to receive and act on feedback related to food quality, presentation, and guest satisfaction.
- Work closely with other departments (Events, Finance, People & Culture, Business Development) to optimize operational performance and support key initiatives.
- Recruit, hire, train, schedule, and mentor kitchen team members across the hotel’s various outlets, ensuring skill development and succession planning.
- Develop, cost, and implement creative and seasonal menus, recipe guides, SOPs, and kitchen training materials.
- Monitor and evaluate menu performance and pricing regularly to ensure market competitiveness and profitability.
- Oversee and approve all kitchen purchase orders; maintain accurate and timely inventory counts and reconciliations across all outlets using hotel systems.
- Ensure compliance with all food safety and sanitation regulations, including regular audits and inspections.
- Collaborate with the Marketing team on social media content, promotional materials, and other marketing efforts related to the Hotel’s culinary programs.
You Have:
- 3–5 years’ experience as Head Chef or Chef de Cuisine; 4–5 years in a full-service restaurant, with hotel experience considered a strong asset.
- University or college diploma in a culinary or hospitality field preferred.
- Preference given to candidates with Red Seal Certification.
- Previous experience managing multiple outlets and event catering considered an asset.
- A hands-on leadership style with a passion for coaching and developing culinary teams to deliver exceptional guest service.
- Experience working in a unionized environment is a significant asset.
- Strong computer skills with proficiency in Microsoft Office, Excel, and POS/kitchen software. Familiarity with hotel or event software is a strong asset.
- Highly organized, results-oriented, and able to manage competing priorities in a fast-paced environment.
- Demonstrated ability to inspire and lead teams to achieve operational and performance goals.
- A collaborative mindset with the ability to work effectively across departments and build strong internal partnerships.
