Culinary Opportunities - (Spring/Summer 2026)

Embrace your passion for hiking, skiing, snowboarding and many other outdoor activities in Banff National Park while pursuing a fulfilling career at Fairmont Chateau Lake Louise. Take a risk, make a change and experience a new adventure while further developing your career. To live and work in a National Park is a once in a lifetime opportunity.  Our team is a network of empowered individuals with a strong sense of themselves and the hospitality industry. Work hard, play hard and receive extraordinary benefits including subsidized onsite accommodations, which make saving money very easy to manage. Join our Fairmont family today!

Join our culinary team in one of  Canada’s most iconic destinations. 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.

Available Opportunities Include: 

• Prep Cook $19.14
• Second Cook $19.75
• First Cook $22.04
• Demi Chef de Partie $24.75

Successful applicants be matched to available positions based on previous relevant work experience

Position Length: May-September

Job Duties Include: 

Prep Cook 

• Prepare ingredients for cooking, including washing, chopping, peeling, and portioning produce, meats, and other food items. Delivering food items for functions to various areas in the hotel.
• Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met
• Maintain a clean and organized prep station throughout the shift, adhering to health and safety regulations.
• Ensure that station opening and closing procedures are carried out to standard

Second Cook 

• Assist the First Cook, and Chefs in food preparation and cooking according to recipes and Fairmont standards.
• Ensure food is presented in an attractive manner and adheres to the established plating standards.
• Maintain a clean, organized, and safe kitchen environment, adhering to health and safety regulations.
• Ensure that station opening and closing procedures are carried out to standard
• Ensure proper handling, storage, and rotation of ingredients and supplies to minimize waste and prevent contamination

First Cook 

• Review the daily production sheets with the Chef de Partie/Sous Chef and prepare the food items in accordance with Fairmont standards
• Adhere to standardized recipes and specifications in order to maintain consistency
• Monitor food presentation, ensuring that all dishes are plated attractively and meet quality standards.
• Follow all safety, health, and sanitation procedures to maintain a clean and safe kitchen environment.

Demi Chef de Partie

• Review the daily production sheets with the Sous Chef
• Prepare and when required delegate the production of the necessary food items in accordance with standards in a timely and efficient fashion to ensure that there is no interruption to guest service
• Actively participate in training of culinary skills to junior staff and apprentices
• Prepare lists of food products required for station for Sous Chef order and approval

Prep Cook 

• High School diploma an asset
• Previous experience working in a commercial kitchen an asset
• Previous H&S & WHMIS an asset

Second Cook

• Minimum 2 years cooking experience
• Experience in a luxury hotel with comparable service and standards an asset
• Certificate or Diploma from a recognized Culinary School an asset
• Physically fit to lift trays repeatedly, stand and walk for the duration of the shift.

First Cook

• 3-4 years cooking experience in two different kitchen departments an asset - i.e. garde manger, banquets, a la carte, breakfast etc.
• Experience in a luxury hotel with comparable service and standards an asset
• Red Seal Certificate (Journeyman’s papers) or recognized international equivalent an asset

Demi Chef de Partie

• Minimum 5 years cooking experience.
• Experience in a luxury hotel with comparable service and standards an asset
• Red Seal Certificate (Journeyman’s papers) or Recognized International Equivalent
• Valid Food Handler Certificate required
• Must have experience and be proficient in both a la carte and production cooking
• Previous supervisory experience

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 $5/meal)
• Comprehensive benefits package (Medical, Vision & Dental) including extended benefits like; Mental Health (up to $5,000/year), Orthodontics (up to $2,500/year), Fertility Drugs and Gender Affirmation (Lifetime maximum of $10,000) 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 - Discounted room rates including 50% off all food & beverage at Fairmont Resorts in Banff, Lake Louise, Jasper & Whistler (subject to availability)
• Opportunity to develop your talent and grow within Fairmont Chateau Lake Louise and over 5,000 properties with Accor

Visa Requirements: Applicants must be legally authorized to work in Canada. 

Apply Today: Whether you're just launching your career or looking for a new adventure, we invite you to visit www.lakelouisejobs.com to learn more about Fairmont Chateau Lake Louise and the extraordinary opportunities that exist within our resort!

We encourage you to let us know if you require any accommodations through the application or 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: CLL.Careers@Fairmont.com

Our commitment to Diversity & Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.

#CWMRSummer26 #CWMRCulinary