Culinary Opportunities - Spring / Summer 2026

FAIRMONT; Banff; On-site; CAD 60,000 - 80,000; Full time

Job summary

A luxury hotel in Canada is looking for dedicated culinary professionals for various positions including Second Cook, First Cook, and Chef de Partie. Responsibilities include preparing high-quality dishes and supporting team members in a fast-paced kitchen. The ideal candidates will have relevant culinary experience and certifications. This opportunity comes with excellent benefits and the chance to work in a prestigious environment.

Benefits

Subsidized staff accommodation

Complimentary meal per shift

Comprehensive benefits package

Defined Contribution Pension Plan

Employee travel program

Discounts at resort outlets

Qualifications

• Minimum 1 year of culinary experience for Second Cook.
• Minimum 3 years culinary experience for First Cook.
• Minimum 4 years culinary experience for Chef de Partie.

Responsibilities

• Prepare and cook menu items to established standards.
• Support junior cooks by reinforcing kitchen standards.
• Manage kitchen resources and handle inventory tasks.

Skills

Culinary experience

Attention to detail

Time management

Leadership

Communication

Education

Culinary school diploma or certificate

Red Seal Certification

Tools

Food Handling Certification

Job description

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.

This position begins in April and is offered as a minimum six‑month contract.

Second Cook Duties

• 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 Duties

• 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 Duties

• 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 Qualifications

• 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 Qualifications

• 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 Qualifications

• 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 asset
• 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 Affimation 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: [e-mail]

#CWMRCulinary