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

Culinary Opportunities - Spring / Summer 2026

Fairmont Hotels & Resorts • Banff, Division No. 15, CA

13 days ago

Job type

Permanent

Temporary

Job description

Culinary Opportunities - Spring / Summer 2026

Join to apply for the Culinary Opportunities - Spring / Summer 2026 role at Fairmont Hotels & Resorts.

Who We Are

Fairmont Banff Springs, located in Western Canada’s most spectacular alpine destination, 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

Third Cook - $19.25 per hour
Second Cook - $19.77 per hour
First Cook - $20.46 per hour
Chef de Partie - $26.02 per hour

Hourly rates increase after six months, continuing to three years. Placement within our culinary team will be determined based on each candidate’s relevant experience and education.

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

Second Cook & Third 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

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 Affiliation 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 worldwide

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 launching your career or looking for a new adventure, visit the Banff Springs careers page 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

Seniority level

Entry level

Employment type

Temporary

Job function

Other

Industries

Hospitality

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2026 • Banff, Division No. 15, CA

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