Cook Jobs

About The Position

Requirements

• 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.
• 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.).
• Must be legally eligible to work in Canada. The hotel is unable to assist candidates in obtaining Canadian work authorization.

Nice To Haves

• A Culinary School certificate or diploma is an asset.
• Certificate or Diploma from a recognized Culinary School (asset)

Responsibilities

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

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