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.

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

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.