Executive Sous Chef

Fairmont; Banff; On-site; CAD 109,000 - 112,000; Full time

Benefits offered by this job

Meal on shift

Comprehensive benefits

Pension plan

Employee travel program

Staff accommodation on-site

Discounts on F&B outlets

Job summary

Fairmont Banff Springs in Banff, Canada, seeks an Executive Sous Chef to lead a 160‑strong culinary team across 15 F&B kitchens. You will partner with the Executive Chef to shape culinary vision, drive excellence, and mentor talent in a world‑class resort.

Responsibilities include strategic leadership, cost control, menu development, and ensuring impeccable guest experiences while upholding brand standards and safety protocols.

Qualifications

• Minimum 8 years of progressive culinary leadership experience.
• Proven ability to lead with influence and foster excellence.
• Experience recruiting, mentoring, and retaining top culinary talent.
• Labor management, food cost control, and productivity optimization.
• Proficiency with Birchstreet, Watson LMS, and payroll systems.
• Strong knowledge of menu development and guest-focused innovation.
• Ambition to advance to Executive Chef within Accor.

Responsibilities

• Provide strategic culinary leadership with the Executive Chef.
• Lead and mentor a large brigade across multiple kitchens.
• Drive food and labor cost control, budgeting, and procurement.
• Ensure exceptional guest experiences through menu engineering and costing.
• Uphold brand standards, safety, and compliance.

Skills

Culinary leadership

Talent recruitment

Labor management

Menu development

Wine knowledge

Leadership

Communication skills

Education

Red Seal Certification

Rouxbe Culinary Foundations L1-L2

Tools

Birchstreet

Watson LMS

Job 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 Michelin One Key awarded hotel (two years running) as Executive Sous Chef, leading a talented brigade of 160 across 15 diverse F&B kitchens. Rooted in our philosophy, “Make It Count,” you’ll collaborate with the Executive Chef to shape culinary vision, drive consistency, and inspire creativity at every level. A dynamic leader and mentor, you’ll cultivate excellence, innovation, and inclusion ensuring every guest experience reflects the artistry and refinement of a world-class kitchen.

Competitive Salary: $109,000 - $112,000 gross annually, based on previous experience & education

Job Duties Include:

Reporting to the Executive Chef, responsibilities and essential job functions include but are not limited to the following:

Provide strategic culinary leadership in partnership with the Executive Chef, aligning the culinary leadership team around culture, accountability, operational excellence, and the philosophy of “Make It Count,” while assuming full operational leadership in their absence.

Lead and develop a high-performing brigade through recruitment, onboarding, coaching, succession planning, and performance management, fostering an engaged, inclusive, and collaborative kitchen culture across all outlets.

Drive financial performance and operational efficiency by managing food and labor costs, budgeting and forecasting, yield tracking, inventory control, procurement (Birchstreet), scheduling (Watson LMS), and implementing waste reduction and sustainability practices.

Ensure exceptional culinary standards and guest experience through daily line checks, real-time coaching, menu engineering, disciplined recipe costing, and strict adherence to food quality, presentation, and guest dietary requirements.

Uphold and enforce brand, safety, and compliance standards, including grooming, hygiene, food safety, sanitation audits, equipment maintenance, and adherence to Fairmont Culinary Cultural Manual practices.

Champion cross-functional collaboration and innovation, aligning culinary operations with service excellence strategies, driving creativity across all F&B venues, and continuously translating performance insights into actionable improvements.

Qualifications

Your Skills & Qualifications:

• Minimum 8 years of progressive culinary leadership experience within a luxury hotel or high-volume kitchen environment
• Proven ability to lead with influence, fostering trust, accountability, and a culture of excellence
• Demonstrated success in recruiting, mentoring, and retaining top-tier culinary talent, with a focus on long-term succession planning
• Strategic and operational expertise in labor management, food cost control, and productivity optimization
• Strong organizational and administrative skills, including proficiency with systems such as Birchstreet, Watson, and payroll management platforms
• Deep knowledge of menu development, culinary trends, and guest-centered innovation, ensuring an exceptional dining experience
• Comprehensive understanding of wine, viticulture, and beverage pairings (considered an asset)
• Ambition and readiness to advance to Executive Chef within Accor, demonstrating professional maturity and leadership acumen
• Red Seal Certification (Journeyperson's papers) or recognized international equivalent required; candidates without Red Seal may complete Rouxbe Culinary Foundations Level 1 & 2 within six months of employment
• Creative and innovative mindset with a passion for culinary excellence and quality
• Exceptional leadership, organizational, time management, and communication skills, with the ability to inspire a large brigade

Additional Information

• One complimentary meal per shift in our staff cafeteria (additional meals can be purchased for $8meal)
• Comprehensive benefits package (Medical, Vision & Dental) including extended benefits like; Mental Health, Orthodontics, Fertility Drugs and Gender Affnlication 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
• Subsidized staff accommodation provided on-site for full time status employees for 3month, off-site accommodation is available for you to rent downtown based on availability
• 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.

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]