Executive Sous Chef

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.

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: $105,000 – $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.

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
• Valid Canadian Food Handling Certificationhttps://careers.accor.com/global/en/job/executive-sous-chef-in-fairmont-banff-springs-banff-canada-jid-85611