Chef de Cuisine – 1888 Chop House

Who 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.

Join our Michelin One Key recognized hotel as Chef de Cuisine. Driven by our philosophy, “Make It Count,” you’ll inspire excellence through innovation, mentorship, and flawless execution, leading an inclusive kitchen where artistry and precision define every dish.

Competitive Salary: $83,000 – $86,000 gross annually, based on previous experience & education

Learn more about 1888 Chop House Restaurant: Home | 1888 Chop House

Job Duties Include:

• Lead and inspire a high-performing culinary team, fostering a culture of excellence, accountability, engagement, and inclusion through mentorship, performance management, coaching, and development planning.
• Ensure exceptional culinary execution and consistency, conducting daily line checks, upholding hotel recipes and presentation standards, managing guest dietary requirements, and delivering flawless quality across all service periods.
• Drive financial performance and operational efficiency through menu engineering, food cost control, waste reduction, forecasting, scheduling (Watson LMS), payroll management (Dayforce), inventory oversight, and procurement (BirchStreet).
• Champion food safety, compliance, and brand standards, reinforcing Fairmont grooming and hygiene policies, Culinary Cultural Manual practices, EHCO program completion, sanitation audits, and equipment maintenance.
• Strengthen cross-functional collaboration and guest experience, maintaining daily communication with Front of House leadership, responding professionally to guest feedback, and partnering with Food & Beverage and Stewarding teams to exceed expectations.
• Support innovation and continuous improvement, leading menu implementation timelines, monitoring industry and competitive trends, contributing to revenue-enhancing strategies, and executing projects aligned with Culinary Executive Leadership priorities.