A collection of heritage-driven, neighbourhood-centric hotels.
Archive Hospitality Group began with a mission: Revitalize architectural landmarks as vibrant places that anchor and contribute to the community. We reimagine historic buildings deeply rooted in their location and welcome travelers and locals alike to share memorable experiences. 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.
We are seeking a passionate and dedicated First Cook in a Part-Time Capacity to join our team at Gladstone House. This is an opportunity for individuals who thrive in an organized, high-functioning kitchen and are eager to learn and grow within a professional brigade.
Responsibilities:
- Execute dishes to the highest standards, following established recipes and plating specifications.
- Maintain impeccable station organization, ensuring all mise en place is prepped and stored correctly.
- Work cleanly and efficiently, following proper food handling and safety protocols.
- Assist in receiving and storing deliveries, ensuring product quality and adherence to inventory systems.
- Participate in daily cleaning duties and deep cleaning tasks as part of the team’s responsibilities.
- Work cohesively with fellow line cooks, prep cooks, and the events team to ensure smooth service across all kitchen operations.
- Communicate effectively with the Chef de Cuisine, Sous Chefs, and BOH team to maintain a smooth, professional kitchen environment.
- Execute banquet/event menus with precision when scheduled for event shifts.
Qualifications:
- Minimum 2 years of experience in a professional kitchen (fine dining, high-end bistro, or high-volume hotel experience preferred).
- A strong work ethic, attention to detail, and ability to perform under pressure.
- Excellent knife skills and a thorough understanding of classical and modern cooking techniques.
- Knowledge of proper storage and handling techniques for proteins, vegetables, and sauces.
- Ability to work cleanly, efficiently, and methodically, maintaining a high level of station organization.
- Willingness to learn, take direction, and be a team player in a high-functioning brigade.
- Open availability, including evenings, weekends, and holidays.
