Culinary Opportunities

Who We Are:

Join the team at Fairmont Banff Springs. Set in one of Western Canada’s most spectacular alpine destinations, Banff offers a unique community of hospitality enthusiasts, outdoor adventure seekers, artists, entertainers, and families alike. It's the perfect work/life combination.

Join our culinary team at one of Canada's top hotels. Unleash your passion and creativity in a dynamic environment. Collaborate with dedicated chefs, preparing and serving exceptional meals with the freshest local ingredients. Take your career to new heights in our vibrant kitchen.

Positions Available & Starting Rate Per Hour: 

• Chef de Partie  - $26.93 per hour (Critical Vacancy)
• Demi Chef de Partie - $24.02 per hour
• Second Cook - $19.97 per hour

We recognize tenure through our compensation. Hourly rates increase after six months, and yearly to three years. 

Job Duties Include:

Chef de Partie

• Assist the Sous Chef with the day to day, on site operations of the kitchen
• Work within the hotel budget guidelines for the kitchens, to take responsibility for minimizing; labour costs, food costs, wastage, unnecessary expenses, etc.
• Train, mentor and lead all cooks below chef de partie level on daily duties and requirements
• Actively share ideas, opinions and suggestions in daily shift briefing
• Input work orders on items needing repair and place orders for food in birchstreet system

Demi Chef de Partie

• Actively share ideas, opinions and suggestions in daily shift briefing
• Delegate and participate in the preparation, cooking and servicing of all food items for a la carte and or buffet menus according to the recipes and standards
•  Receiving, and maintaining proper rotation of products in all chillers to minimize wastage/spoilage 
• Train first cooks on station responsibilities and duties 

Second Cook

• Prepare, cook, and serve food for à la carte and buffet menus, including extensive prep work.
• Ensure quality and freshness in all prepped food items.
• Follow standards set by the Sous Chef and ALLSAFE health & safety protocols.
• Work flexibly across different kitchen venues as needed.

Your Skills & Qualifications:

Chef de Partie

• Minimum 3 years’ culinary experience required preferably in a luxury hotel or large kitchen environment
• Red Seal Certificate (Journeyperson’s papers) or recognized international equivalent required. Completion of Rouxbe Culinary Foundations level 1 & 2.  Receiving certification in both with a grade greater than 90% and 54 months (7,020 hours) experience in relevant workplaces
• Safe Food Handling Certification required 
• Certificate or Diploma from a recognized Culinary School an asset 
• Safe Food Handling Certification
• Possess strong leadership, organization & communication skills
• Able to lift, carry and pull up to 50lbs and able to constantly stand and walk throughout shift 
• Able to withstand exposure to kitchen equipment includes large and small ovens, stoves, steam kettles, mixers, sheeter, fryers, rational ovens, steamers, tilt skillets, fridges and freezers as well as blast freezers
• Self motivated, with the ability to make effective decisions
• Demonstrates initiative, and the ability to work with minimal supervision 
• Ability to maintain high service levels under pressure

Demi Chef de Partie

• Minimum 2 years culinary experience
• Certificate or Diploma from a recognized Culinary School an asset 
• Safe Food Handling Certification
• Able to lift, carry and pull up to 50lbs and able to constantly stand and walk throughout shift 
• Able to withstand exposure to kitchen equipment includes large and small ovens, stoves, steam kettles, mixers, sheeter, fryers, rational ovens, steamers, tilt skillets, fridges and freezers as well as blast freezers
• Attention to detail, accuracy and consistency with recipes and plating
• Demonstrates initiative, and the ability to work with minimal supervision
• Able to maintain high service levels under pressure

Second Cook:

• Minimum 1 year of culinary experience; a Culinary School certificate or diploma is an asset.
• Physically capable of lifting up to 50 lbs and standing/walking for long periods.
• Comfortable working with various kitchen equipment, including ovens, fryers, and freezers.
• Strong attention to detail, accuracy, and consistency in recipes and plating.
• Self-motivated, able to work independently, and perform well under pressure.

Job Perks & Benefits:

• Subsidized staff accommodation provided on-site for full time status employees
• One complimentary meal per shift in our staff cafeteria (additional meals can be purchased for $4/meal)
• Comprehensive benefits package (Medical, Vision & Dental) including extended benefits like; Mental Health, Orthodontics, Fertility Drugs and Gender Affirmation for full time permanent status employees
• Defined Contribution Pension Plan with employer matching up to 5% of annual earnings for full time permanent status employees
• Employee travel program with discounts on room rates as well as on food & beverage at Fairmont & Accor properties world-wide
• Access to the Mountain Explorer Travel Program – exclusive room rates for colleagues, which includes 50% off all food & beverage when staying at Fairmont Resorts in Lake Louise, Jasper & Whistler
• Discounts while using our resort’s Food & Beverage Outlets, Fitness Centre, Spa and Fairmont Banff Springs Golf Courses

Visa Requirements: Must be legally eligible to work in Canada. The hotel is unable to assist candidates in obtaining Canadian work authorization.

APPLY TODAY: Whether you're just launching your career or looking for a new adventure, we invite you to visit www.banffspringsjobs.com to learn more about Fairmont Banff Springs and the extraordinary opportunities that exist within our resort!

We encourage you to let us know if you require any accommodations through the application/recruitment process, and we will work with you to meet your needs. Persons who anticipate needing accommodations for any part of the application or interview process may contact, in confidence: bsh.careers@fairmont.com