Junior Sous Chef - Pastry

SmartRecruiters, Inc.; Banff; Hybrid; CAD 99,000 - 102,000; Full time

Benefits offered by this job

Staff accommodation on-site for full‑t

One complimentary meal per shift

Comprehensive benefits package

Pension plan with employer matching

Travel and staff discounts

Mountain Explorer travel program

Discounts at resort facilities

Job summary

Fairmont Banff Springs seeks an experienced Pastry Chef with Luxury hotel background to lead a fast-paced, high-standard kitchen. You will mentor chefs, manage daily bakery production, and uphold grooming, hygiene, and safety standards across the team.

You will prepare artisan breads, supervise sourdough starters, and contribute to dessert menu development while ensuring top quality and consistency for events and outlets. Strong leadership and pastry expertise are essential.

Qualifications

• Minimum of 3 years of culinary leadership experience, preferably in a luxury setting or large kitchen environment.
• Red Seal Certification required; Rouxbe Foundations Level 1 & 2 acceptable within 6 months if no Red Seal.
• Knowledge of pastry, sugar, chocolate, marzipan, wedding cakes and bakery.
• Ability to design and execute celebration cakes and professional icing.
• Experience with laminated doughs; ability to shape Danish and croissants.

Responsibilities

• Provide real time coaching and course correction during shift to uphold standards across the team.
• Model and reinforce Fairmont standards related to grooming, hygiene, food safety, and culinary manual.
• Prepare daily production of artisan breads and bakery items to standard recipes.
• Weigh, cut, roll, and shape doughs by hand; manage sourdough starters.
• Inspect product quality during and after baking; ensure consistency.
• Assist with dessert menu development and recipe implementation for outlets and banquets.
• Conduct daily line checks for food quality, prep, tasting, and safety measures.
• Lead on guest allergy and dietary restriction management; ensure standards are met.
• Oversee station operations; delegate tasks; monitor team performance.

Skills

Culinary leadership

Red Seal Certification

Bakery & pastry

Cake construction & icing

Dough handling

Creative mindset

MS Office suite

Food cost management

Leadership & communication

Education

Rouxbe Culinary Foundations Level 1 & 2

Tools

Birchstreet procurement system

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 1-Key hotel, awarded for two consecutive years, and help us Make It Count every day. You’ll lead by example in a fast-paced, inclusive kitchen—mentoring others, meeting tight deadlines, and inspiring your team to strive for excellence. Passionate about food and people, you’ll coach and influence others to reach their full potential while growing your own leadership within a culture built on quality, collaboration, and continuous development. Together with Senior Leadership, you’ll lead an inclusive, fast-paced kitchen—mentoring your team, driving standards, and inspiring excellence through your own example.

Competitive Salary:$69,450.00 - $71,945.44 gross annually, based on previous experience & education

Job Duties Include:

• Provide real time coaching and course correction during shift to ensure standards are upheld across the team
• Model, uphold, and reinforce all Fairmont Hotels & Resorts standards related to grooming, hygiene, food safety, and the Culinary Cultural Manual.
• Prepare daily production of fresh artisan breads, rolls, muffins and all other bakeshop items according to the standard recipe
• Ability to weigh, cut, roll, and shape doughs by hand
• Responsible for the Sourdough starters
• Inspect product for quality and consistency during and after baking
• Maintains consistency for all items leaving the Pastry and Bake Shop
• Assist with dessert menu development, implementation, maintains appropriate outlet and banquet recipes to implement these menus.
• Conduct daily line checks to ensure food quality, proper prep, tasting, and preventive safety measures
• Take the lead on managing guest allergies and dietary restrictions, ensuring all items exceed standards
• Working on a station with the team, and assisting where required during operations
• Manage daily tasks of colleagues, delegate responsibilities, and ensure peak team performance
• Assist the Chef with weekly scheduling based on forecasting and budgets using Watson LMS
• Monitor and maintain adequate food inventory levels; place orders through the Birchstreet procurement system
• Complete and input all required information for the EHCO program daily
• Ensure all equipment is in proper working condition; submit work orders for any necessary repairs
• Conduct internal food safety audits to ensure compliance in food prep, storage, and sanitation
• Support menu engineering timelines and implementation
• Stay current on industry and competitive trends; contribute to strategies that improve performance and maximize Food & Beverage revenue
• Enforce proper food safety standards daily; ensure all areas are cleaned and records are accurately maintained
• Foster strong working relationships with supporting departments, especially Food & Beverage and Stewarding
• Other duties as assigned

Qualifications

Your Skills & Qualifications:

• Minimum of 3 years of culinary leadership experience, preferably in a luxury setting or large kitchen environment
• Red Seal Certification (Journeyperson’s papers) or recognized international equivalent required; candidates without Red Seal may alternatively complete Rouxbe Culinary Foundations Level 1 & 2, and introduction to Bakery & Pastry within the first 6 months of employment
• Knowledge of how to work with Sugar, Chocolate, Marzipan, Wedding Cakes, and all Bakery aspects
• Skilled in celebration cake construction and professional icing techniques
• Knowledge of various doughs.
• Worked with laminated doughs; able to form Danish and croissants.
• Creative mindset with a passion for quality and innovation
• Proficient in computer programs, including Word, Excel, and PowerPoint
• Strong knowledge of financials, including labor and food cost management
• Excellent leadership, organizational, time management, and communication skills

Additional Information

• 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 Affirenation 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.

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]