Company DescriptionWho We Are: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 DescriptionJoin 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: Chef de Partie - $26.93 per hour (Critical Vacancy)Demi Chef de Partie - $24.02 per hourSecond Cook - $19.97 per hourWe recognize tenure through our compensation. Hourly rates increase after six months, and yearly to three years. Job Duties Include:Chef de PartieAssist the Sous Chef with the day to day, on site operations of the kitchenWork 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 requirementsActively share ideas, opinions and suggestions in daily shift briefingInput work orders on items needing repair and place orders for food in birchstreet systemDemi Chef de PartieActively share ideas, opinions and suggestions in daily shift briefingDelegate and participate in the preparation, cooking and servicing of all food items for a la carte and or buffet menus according to the recipes and standards Receiving, and maintaining proper rotation of products in all chillers to minimize wastage/spoilage Train first cooks on station responsibilities and duties Second CookPrepare, 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.QualificationsYour Skills & Qualifications:Chef de PartieMinimum 3 years’ culinary experience required preferably in a luxury hotel or large kitchen environmentRed Seal Certificate (Journeyperson’s papers) or recognized international equivalent required. Completion of Rouxbe Culinary Foundations level 1 & 2. Receiving certification in both with a grade greater than 90% and 54 months (7,020 hours) experience in relevant workplacesSafe Food Handling Certification required Certificate or Diploma from a recognized Culinary School an asset Safe Food Handling CertificationPossess strong leadership, organization & communication skillsAble to lift, carry and pull up to 50lbs and able to constantly stand and walk throughout shift Able to withstand exposure to kitchen equipment includes large and small ovens, stoves, steam kettles, mixers, sheeter, fryers, rational ovens, steamers, tilt skillets, fridges and freezers as well as blast freezersSelf motivated, with the ability to make effective decisionsDemonstrates initiative, and the ability to work with minimal supervision Ability to maintain high service levels under pressureDemi Chef de PartieMinimum 2 years culinary experienceCertificate or Diploma from a recognized Culinary School an asset Safe Food Handling CertificationAble to lift, carry and pull up to 50lbs and able to constantly stand and walk throughout shift Able to withstand exposure to kitchen equipment includes large and small ovens, stoves, steam kettles, mixers, sheeter, fryers, rational ovens, steamers, tilt skillets, fridges and freezers as well as blast freezersAttention to detail, accuracy and consistency with recipes and platingDemonstrates initiative, and the ability to work with minimal supervisionAble to maintain high service levels under pressureSecond 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.Additional InformationJob Perks & Benefits:Subsidized staff accommodation provided on-site for full time status employeesOne 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 Affirmation for full time permanent status employeesDefined Contribution Pension Plan with employer matching up to 5% of annual earnings for full time permanent status employeesEmployee travel program with discounts on room rates as well as on food & beverage at Fairmont & Accor properties world-wideAccess 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 & WhistlerDiscounts while using our resort’s Food & Beverage Outlets, Fitness Centre, Spa and Fairmont Banff Springs Golf CoursesVisa 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]
