All Accor

Global hotel management, franchising, loyalty program

Culinary Opportunities

Culinary & Kitchen ProductionUpdated on Nov 11

Full-timeBanff, AB, CanadaCA$20.57 - CA$27.47 /hr

About the Job

Requirements

Second Cook and First Cook require a minimum of 1 year of culinary experience.
Second Cook and First Cook candidates must be physically capable of lifting up to 50 pounds and standing or walking for long periods.
Second Cook and First Cook candidates must be comfortable working with kitchen equipment, including ovens, fryers, and freezers.
Second Cook and First Cook candidates need attention to detail, accuracy, and consistency in recipes and plating.
Second Cook and First Cook candidates must be able to work independently and perform well under pressure.
Chef de Partie requires a minimum of 3 years of culinary experience in a luxury hotel or large kitchen environment.
Chef de Partie requires a Red Seal Certificate (Journeyperson’s papers) or recognized international equivalent.
Chef de Partie requires completion of Rouxbe Culinary Foundations Level 1 and 2 with a grade above 90% and 7,020 hours of relevant experience.
Chef de Partie requires Safe Food Handling Certification.
Chef de Partie candidates must be proficient in supervising and training kitchen staff, enforcing food safety standards, and coordinating workflow in high-volume environments.
Chef de Partie candidates must be able to lift or carry up to 50 pounds, stand or walk for the entire shift, and work in hot or cold kitchen environments with large and small equipment, including ovens, steam kettles, mixers, fryers, and blast freezers.
Candidates must be legally eligible to work in Canada; the hotel cannot assist with obtaining Canadian work authorization.

Responsibilities

First Cooks prepare and present menu items to standard while ensuring quality, freshness, and food safety compliance.
First Cooks own their station during service, maintain organization and consistency, and support and train junior team members.
First Cooks follow procedures, manage inventory using first in, first out, maintain cleanliness, and assist across kitchen areas as needed.
Second Cooks prepare, cook, and serve food for à la carte and buffet menus, including extensive preparation work.
Second Cooks ensure the quality and freshness of all prepared food items.
Second Cooks follow standards set by the Sous Chef and ALLSAFE health and safety protocols.
Second Cooks work across different kitchen venues as needed.
Chef de Partie assists the Sous Chef with day-to-day on-site kitchen operations.
Chef de Partie works within kitchen budget guidelines and takes responsibility for minimizing labor costs, food costs, waste, and unnecessary expenses.
Chef de Partie trains, mentors, and leads cooks below Chef de Partie level on daily duties and requirements.
Chef de Partie shares ideas, opinions, and suggestions during daily shift briefings.
Chef de Partie enters work orders for items needing repair and places food orders in the Birchstreet system.

Desired Qualifications

A Culinary School certificate or diploma is an asset for Second Cook and First Cook roles.
A certificate or diploma from a recognized Culinary School is an asset for Chef de Partie.

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 - $20.57 per hour
First Cook - $21.82
Chef de Partie - $27.47 per hour

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

Job Duties Include:

First Cook

Food Preparation & Quality: Prepare and present menu items to standard, ensuring quality, freshness, and food safety compliance.
Station Leadership: Own your station during service, maintaining organization, consistency, and supporting/training junior team members.
Operations & Support: Follow procedures, manage inventory (FIFO), maintain cleanliness, and assist across kitchen areas as needed.

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.

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

Qualifications

Your Skills & Qualifications:

Second Cook/ First 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.

Chef de Partie

Minimum 3 years’ culinary experience in a luxury hotel or large kitchen environment
Red Seal Certificate (Journeyperson’s papers) or recognized international equivalent
Completion of Rouxbe Culinary Foundations Level 1 & 2 with grade >90% and 7,020 hours relevant experience
Safe Food Handling Certification (required)
Certificate or Diploma from a recognized Culinary School (asset)
Proficient in supervising and training kitchen staff, enforcing food safety standards, and coordinating workflow in high-volume environments
Ability to lift/carry up to 50 lbs, stand/walk for entire shift, and work in hot/cold kitchen environments with large/small equipment (ovens, steam kettles, mixers, fryers, blast freezers, etc.)

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 $8/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: [email protected]

About the Company

All Accor

Global hotel management, franchising, loyalty program

Accor is a global hospitality group with a wide range of hotel brands spanning economy to luxury. It earns revenue from room bookings, food and beverage services, and management fees from franchised properties, while providing hotel management and franchising services to partners. The company runs a loyalty program, A Club, to keep guests returning, and expands its capabilities through acquisitions like Adoria and a stake in Squarebreak to broaden its offerings. Its goal is to grow its footprint and deliver consistent, responsible guest experiences worldwide by leveraging global expertise and local know‑how, with a strong focus on sustainability.

Company size: 10,001+
Company stage: IPO
Headquarters: Issy-les-Moulineaux, France
Founded: 1967

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