Nestled at the base of Blackcomb Mountain, just two hours north of Downtown Vancouver, Fairmont Chateau Whistler defines mountain luxury. Offering ski-in, ski-out convenience in the winter, and an on-site championship golf course in the summer, we are Canada’s year-round outdoor adventure destination. Additionally, we are Whistler’s largest conference resort hotel, offering 5 unique dining outlets, a slope-side Health Club, and 519 guestrooms and suites.

Kitchen Sous Chef

Every memorable dining experience at Fairmont Hotels and Resorts begins behind the scenes with our Culinary team’s commitment to safe, efficient operations and exceptional cuisine. Your passion for managing food preparation as Chef de Partie of our Wildflower outlet, will inspire your team to create truly spectacular dishes.

This is a full-time, permanent position, beginning in Summer 2026.

Pay Range: $75,000 – $80,000 per annum, dependant on experience and qualifications.

Job Duties Include:

• Lead the day-to-day operations of the kitchen, through an active presence on the floor. Leading your teams to deliver service excellence, while creating a supportive environment
• Participate in managing the departmental budget through purchasing, inventory management, pricing, and labour cost
• Drive revenue and profit through the development and implementation of menu design, strategies, practices and promotions.
• Maintain food safety and sanitation of the kitchen, through industry leading food safety protocols. Including following EHC procedures.
• Be involved in sourcing products and building relationships with local vendors.
• Collaborate with other departments to ensure effective operation of the hotel, and exceptional guest experiences
• Train and lead the culinary team, ensuring they have the skills, training and tools to deliver world class culinary experiences
• Personally engage with clients and guests, ensuring exceptional culinary experiences.

• Previous leadership experience in the culinary field required, with a minimum of 8 years of cooking experience and 2 years as a Chef de Partie
• Culinary experience within a hotel setting is an asset
• Diploma/Certification in a Culinary discipline is strongly encouraged
• BC Food Safe certification is required.https://careers.accor.com/global/en/job/sous-chef-in-fairmont-chateau-whistler-whistler-canada-jid-98460