Positions and RatesSecond Cook – $20.57 per hourFirst Cook – $21.82 per hourChef de Partie – $27.47 per hourHourly rates increase after six months, and yearly to three years.Job DutiesFirst CookPrepare and present menu items to standard, ensuring quality, freshness, and food safety compliance.Own your station during service, maintaining organization, consistency, and supporting/training junior team members.Follow procedures, manage inventory (FIFO), maintain cleanliness, and assist across kitchen areas as needed.Second CookPrepare, cook, and serve food for à la carte and buffet menus, including extensive prep work.Ensure quality and freshness in all prepped food items.Follow standards set by the Sous Chef and ALLSAFE health & safety protocols.Work flexibly across different kitchen venues as needed.Chef de PartieAssist the Sous Chef with the day-to-day, on-site operations of the kitchen.Work within the hotel budget guidelines for the kitchens, minimizing labor costs, food costs, wastage, and unnecessary expenses.Train, mentor and lead all cooks below chef de partie level on daily duties and requirements.Actively share ideas, opinions and suggestions in daily shift briefing.Input work orders for repairs and place food orders in the BirchStreet system.QualificationsSecond Cook / First CookMinimum 1 year of culinary experience; a Culinary Schoolcertificate or diploma is an asset.Physically capable of lifting up to 50 lbs and standing/walking for long periods.Comfortable working with various kitchen equipment, including ovens, fryers, and freezers.Robust attention to detail, accuracy, and consistency in recipes and plating.Self‑motivated, able to work independently, and perform well under pressure.Chef de PartieMinimum 3 years’ culinary experience in a luxury hotel or large kitchen environment.Red Seal Certificate (Journeyperson’s papers)



or recognized international equivalent.Completion of Rouxbe Culinary Foundations Level 1 & 2 with grade > 90% and 7,020 hours relevant experience.Safe Food Handling Certification (required).Certificate or Diploma from a recognized Culinary School (asset).Proficient in supervising and training kitchen staff, enforcing food safety standards, and coordinating workflow in high‑volume environments.Ability to lift/carry up to 50 lbs, stand/walk for entire shift, and work in hot/cold kitchen environments with large/many pieces of equipment.BenefitsSubsidized staff accommodation provided on‑site for full‑time status employees.One complimentary meal per shift in the staff cafeteria (additional meals can be purchased for $8/meal).Comprehensive benefits package (Medical, Vision & Dental) including extended perks such as mental health, orthodontics, fertility drugs and gender affirmation 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 and on food & beverage at Fairmont & Accor properties worldwide.Access to the Mountain Explorer Travel Program – exclusive room rates for colleagues, including 50% off all food & beverage when staying at Fairmont Resorts in Lake Louise, Jasper & Whistler.Discounts while using resort food & beverage outlets, fitness centre, spa and Fairmont Banff Springs Golf Courses.Visa RequirementsMust be legally eligible to work in Canada. The hotel is unable to assist candidates in obtaining Canadian work authorization.AccommodationsWe 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 may contact, in confidence: [email protected]#J-18808-Ljbffr

📌 Culinary Opportunities (Banff) - $20.6 - $27.5 An Hour (Winnipeg)
🏢 FAIRMONT
📍 Winnipeg