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.
Job Description
Work with our team of Chefs creating world class dining experiences for our guests. This is your opportunity to work in a Kitchen committed to preparing and serving the finest meals.
Competitive Salary: $66,000 - $68,000 gross annually, based on previous experience & education

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

Your Skills & Qualifications:

• Minimum 2 years’ culinary supervisory or leadership experience in luxury or high-volume kitchens
• Red Seal Certification or internationally recognized equivalent
• Completion of Rouxbe Culinary Foundations (Level 1 & 2)
• Valid Safe Food Handling Certification
• Skilled in recipe development, innovation, and execution
• Strong contemporary plating and modern serving style proficiency
• Proficient in Microsoft Word, Excel, and PowerPoint
• Able to lift/carry up to 50 lbs and stand for full shifts
• Experienced with commercial kitchen equipment (ovens, steamers, tilt skillets, mixers, fryers, blast freezers

Reporting to the Sous Chef or Chef de Cuisine of the department, responsibilities and essential job functions include but are not limited to the following:

• Conduct daily line checks, food tastings, maintain temperature logs, ensure food safety standards, manage dietary/allergy requirements, follow FIFO practices, and submit repair work orders.
• Delegate daily tasks, motivate the team, monitor performance, assist with scheduling and documentation, and support a guest-focused work environment.
• Contribute to menu engineering, stay updated on industry trends, and develop strategies to enhance guest experience and increase revenue.
• Build effective relationships with other departments and participate in hotel-wide initiatives such as Health & Safety, Planet 21, and apprenticeship programs.
• Support the culinary team during operations, seek feedback from guests and colleagues, and implement actions to improve guest satisfaction and engagement scores.

Qualifications

Your Skills & Qualifications:

• Minimum 2 years’ culinary supervisory or leadership experience in luxury or high-volume kitchens
• Red Seal Certification or internationally recognized equivalent
• Completion of Rouxbe Culinary Foundations (Level 1 & 2)
• Valid Safe Food Handling Certification
• Skilled in recipe development, innovation, and execution
• Strong contemporary plating and modern serving style proficiency
• Proficient in Microsoft Word, Excel, and PowerPoint
• Able to lift/carry up to 50 lbs and stand for full shifts
• Experienced with commercial kitchen equipment (ovens, steamers, tilt skillets, mixers, fryers, blast freezers)

Additional Information