Junior Sous Chef

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.

Work with our team of Chefs creating world class dining experiences for our guests. This is your opportunity to work in a Kitchen committed to preparing and serving the finest meals.

Competitive Salary: $66,000 – $68,000 gross annually, based on previous experience & education

For this role we have seasonal & some full-time positions available which will be discussed in the interview. For the seasonal position, we would be considering those that are available able to start in April to October.

Job Duties Include:

Reporting to the Sous Chef or Chef de Cuisine of the department, responsibilities and essential job functions include but are not limited to the following:

• Conduct daily line checks, food tastings, maintain temperature logs, ensure food safety standards, manage dietary/allergy requirements, follow FIFO practices, and submit repair work orders.
• Delegate daily tasks, motivate the team, monitor performance, assist with scheduling and documentation, and support a guest-focused work environment.
• Contribute to menu engineering, stay updated on industry trends, and develop strategies to enhance guest experience and increase revenue.
• Build effective relationships with other departments and participate in hotel-wide initiatives such as Health & Safety, Planet 21, and apprenticeship programs.
• Support the culinary team during operations, seek feedback from guests and colleagues, and implement actions to improve guest satisfaction and engagement scores.

Your Skills & Qualifications:

• Minimum of 2 years’ culinary supervisory or leadership experience in a luxury hotel or high-volume kitchen environment.
• Red Seal Certification (or internationally recognized equivalent) is required.
• Completion of Rouxbe Culinary Foundations (Level 1 & 2).
• Valid Safe Food Handling Certification.
• Proven ability in recipe development, innovation, and execution with a focus on consistency and high-quality presentation.
• Strong attention to detail with contemporary plating skills and familiarity with modern serving styles.
• Proficient in Microsoft Office applications including Word, Excel, and PowerPoint.
• Excellent organizational, communication, and time management skills.
• Ability to lift, carry, and pull up to 50 lbs and stand/walk for the duration of a shift.
• Comfortable working in a high-temperature, high-pressure environment with commercial kitchen equipment including ovens, steamers, tilt skillets, mixers, fryers, and blast freezers.
• https://careers.accor.com/global/en/job/junior-sous-chef-in-fairmont-banff-springs-banff-canada-jid-79633