Cook – Fairmont Banff Springs, Canadian Rockies

Fairmont Banff Springs Alberta $19.25–$26.02 an hour – Temporary, Permanent, Seasonal, Full‑time, Fixed‑term contract.

Job type: Fixed‑term contract, Temporary, Seasonal.

Benefits include paid time off, vision care, dental care, life insurance, employee assistance program, disability insurance, language training provided, subsidized staff accommodations for relocating candidates.

Positions Available & Starting Rate Per Hour

- Third Cook – $19.25 per hour
- Second Cook – $19.77 per hour
- First Cook – $20.46 per hour
- Chef de Partie – $26.02 per hour

Job Duties

Third Cook

- Prepare and cook menu items to established standards, ensuring consistent quality, freshness, and adherence to recipes and SOPs.
- Manage product handling through proper receiving, labeling, and FIFO rotation while independently completing prep lists and station setup.
- Anticipate station needs by communicating shortages early and contributing to plating, finishing, and overall menu execution during service.
- Support junior cooks by reinforcing kitchen standards, proper mise en place habits, and maintain a clean, well‑organized workspace.
- Uphold Fairmont standards for hygiene, food safety, grooming, and flexibility to work in any kitchen venue, performing additional duties as required.

Second Cook

- Prepare and cook menu items to established standards, ensuring quality, freshness, and full knowledge of all dishes, features, and promotions.
- Maintain proper product handling through accurate receiving, labeling, rotation (FIFO), and twice‑daily temperature recording.
- Take ownership of the station by ensuring organization, readiness, clean work areas, and consistent execution during service.
- Support leadership by guiding junior cooks, assisting with training, identifying shortages or quality concerns, and contributing ideas to menu improvements.
- Uphold Fairmont standards for hygiene, food safety, grooming, and workplace cleanliness, while remaining flexible to work in any kitchen venue and performing additional duties as assigned.

Chef de Partie

- Support daily kitchen operations by overseeing station readiness, directing cooks, and ensuring all food preparation meets established recipes and standards.
- Manage kitchen resources responsibly, including minimizing labor and food costs, reducing waste, and submitting equipment repair requests as needed.
- Lead, mentor, and train cooks below Chef de Partie level,



contributing ideas during briefings and maintaining strong communication across the team.
- Handle purchasing and inventory tasks such as placing orders through Birchstreet, requisitioning products, and recording required temperature logs.
- Uphold Fairmont standards for hygiene, food safety, grooming, and workplace cleanliness, performing additional duties as assigned.

Qualifications

Second Cook & Third Cook

- Minimum 1 year of culinary experience.
- Certificate or diploma from a recognized culinary school is an asset.
- Valid Canadian Food Handlers Certification.
- Strong attention to detail, accuracy, and consistency with recipes and plating.
- Anticipate station needs and communicate prep shortages before they impact service.
- Support junior cooks by reinforcing kitchen standards and proper mise en place habits.
- Contribute to menu execution during service, including plating and finishing when required.
- Excellent time management skills with the ability to prioritize tasks in a fast‑paced kitchen environment.
- Demonstrated ability to work a station or support a station during service.
- Strong foundational cooking techniques.
- Able to organize prep efficiently and prioritize during high volume periods.

First Cook

- Minimum 3 years culinary experience.
- Certificate or Diploma from a recognized Culinary School an asset.
- Valid Canadian Food Handling Certification.
- Strong attention to detail, accuracy, and consistency with recipes and plating.
- Demonstrates initiative and the ability to work with minimal supervision.
- Excellent time management skills with the ability to prioritize tasks in a fast‑paced kitchen environment.
- Proven ability to work a station independently during peak service.
- Acts as a role model for junior cooks and actively supports kitchen culture.
- Demonstrates early leadership behaviors (ownership, accountability, anticipation).

Chef de Partie

- Minimum 4 years culinary experience, preferably in a luxury hotel or high‑volume kitchen.




- Red Seal Certification or recognized international equivalent required.
- Culinary School diploma or certificate is an asset.
- Valid Canadian Food Handling Certification.
- Strong attention to detail, consistency, and accuracy in recipes and plating.
- Highly self‑motivated with strong initiative; excels at managing time and prioritizing tasks independently.
- Proven ability to lead, organize, and communicate effectively in dynamic environments.
- Fosters a collaborative team culture with a positive, inclusive approach.
- Makes confident, sound decisions under pressure while maintaining service standards.

Additional Information

Subsidized staff accommodation provided on‑site for full‑time status employees. One complimentary meal per shift in our staff cafeteria (additional meals can be purchased for $4/meal). Comprehensive advantages package (Medical, Vision & Dental) including extended benefits such as Mental Health, Orthodontics, Fertility Drugs and Gender Affiliation for full‑time permanent status employees. Defined contribution pension plan with employer matching up to 5% of annual earnings for full‑time permanent status employees. Employee travel program with discounts on room rates as well as on food & beverage at Fairmont & Accor properties worldwide. Access to the Mountain Explorer Travel Program – exclusive room rates for colleagues, which includes 50% off all food & beverage when staying at Fairmont Resorts in Lake Louise, Jasper & Whistler. Discounts while using our resort’s Food & Beverage Outlets, Fitness Centre, Spa and Fairmont Banff Springs Golf Courses.

Visa Requirements: Must be legally eligible to work in Canada. The hotel is unable to assist candidates in obtaining Canadian work authorization.

Job Types: Full‑time, Permanent, Fixed‑term contract, Seasonal. Pay: $19.25‑$26.02 per hour. Benefits include company events, pension, dental care, disability insurance, discounted or free food, employee assistance program, extended health care, flexible schedule, language training provided, life insurance, on‑site gym, on‑site parking, paid time off, vision care, wellness program. Work Location: In person.

We encourage you to let us know if you require any accommodations through the application/recruitment process, and we will work with you to meet your needs. Persons who anticipate needing accommodations for any part of the application or interview process may contact, in confidence:

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📌 Cook Fairmont Banff Springs Canadian Rockies
🏢 The Fairmont Jasper Park Lodge
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