Culinary Opportunities - Spring/Summer 2026Accor Hotels • Banff, Division No. 15, CA

Culinary Opportunities - Spring / Summer 2026

Accor Hotels • Banff, Division No. 15, CA

Il y a plus de 30 jours

Type de contrat

Temps plein

Temporaire

Description de poste

Company Description

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

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 :

Second Cook - $19.77
First Cook - $20.46 per hour
Chef de Partie - $26.02 per hour

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

Placement within our culinary team will be determined based on each candidate’s relevant experience and education.

Please note : This position begins in April and is offered as a minimum six-month contract.

Job Duties Include : Second Cook

Prepare and cook menu items to established standards, ensuring consistent quality, freshness, and adherence to recipes and SOPs.

Manage product handling through proper receiving, labeling, and FIFO rotation while independently completing prep lists and station setup.

Anticipate station needs by communicating shortages early and contributing to plating, finishing, and overall menu execution during service.

Support junior cooks by reinforcing kitchen standards, proper mise en place habits, and maintaining a clean, well‑organized workspace.

Uphold Fairmont standards for hygiene, food safety, grooming, and flexibility to work in any kitchen venue, performing additional duties as required.

First Cook

Prepare and cook menu items to established standards, ensuring quality, freshness, and full knowledge of all dishes, features, and promotions.

Maintain proper product handling through accurate receiving, labeling, rotation (FIFO), and twice‑daily temperature recording.

Take ownership of the station by ensuring organization, readiness, clean work areas, and consistent execution during service.

Support leadership by guiding junior cooks, assisting with training, identifying shortages or quality concerns, and contributing ideas to menu improvements.

Uphold Fairmont standards for hygiene, food safety, grooming, and workplace cleanliness, while remaining flexible to work in any kitchen venue and performing additional duties as assigned.

Chef de Partie

Support daily kitchen operations by overseeing station readiness, directing cooks, and ensuring all food preparation meets established recipes and standards.

Manage kitchen resources responsibly, including minimizing labor and food costs, reducing waste, and submitting equipment repair requests as needed.

Lead, mentor, and train cooks below Chef de Partie level, contributing ideas during briefings and maintaining strong communication across the team.

Handle purchasing and inventory tasks such as placing orders through Birchstreet, requisitioning products, and recording required temperature logs.

Uphold Fairmont standards for hygiene, food safety, grooming, and workplace cleanliness, performing additional duties as assigned.

Qualifications

Your Skills & Qualifications :

Second Cook

Minimum 1 year of culinary experience

Certificate or diploma from a recognized culinary school is an asset

Valid Canadian Food Handlers Certification

Strong attention to detail, accuracy, and consistency with recipes and plating

Anticipate station needs and communicate prep shortages before they impact service

Support junior cooks by reinforcing kitchen standards and proper mise en place habits

Contribute to menu execution during service, including plating and finishing when required

Excellent time management skills with the ability to prioritize tasks in a fast‑paced kitchen environment

Demonstrated ability to work a station or support a station during service

Strong foundational cooking techniques

Able to organize prep efficiently and prioritize during high volume periods

First Cook

Minimum 3 years culinary experience

Certificate or Diploma from a recognized Culinary School an asset

Valid Canadian Food Handling Certification

Strong attention to detail, accuracy, and consistency with recipes and plating

Demonstrates initiative and the ability to work with minimal supervision

Excellent time management skills with the ability to prioritize tasks in a fast‑paced kitchen environment

Proven ability to work a station independently during peak service

Acts as a role model for junior cooks and actively supports kitchen culture

Demonstrates early leadership behaviors (ownership, accountability, anticipation)

Chef de Partie

Minimum 4 years culinary experience, preferably in a luxury hotel or high‑volume kitchen

Red Seal Certification or recognized international equivalent required

Culinary School diploma or certificate is an asse

Valid Canadian Food Handling Certification

Strong attention to detail, consistency, and accuracy in recipes and plating

Highly self‑motivated with strong initiative; excels at managing time and prioritizing tasks independently

Proven ability to lead, organize, and communicate effectively in dynamic environments

Fosters a collaborative team culture with a positive, inclusive approach

Makes confident, sound decisions under pressure while maintaining service standards

Additional Information

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 Aff\

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2026 • Banff, Division No. 15, CA

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