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Added 6 mins ago
Ingénieur en assurance qualité (QA) / QA Engineer
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Montreal, QC
Full-time
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Student Office Assistant/Assistant(e) administratif(ve) étudiant(e) - CD - Law310
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Senior Strategy Director
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HR Operations and Production Manager
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Added 49 mins ago
VP/Director of Operations – Packaging Manufacturing
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Added 49 mins ago
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Added 49 mins ago
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Added 49 mins ago
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As a Snowflake Developer, you are expected to have below Technical skills:

AccorHotel

Junior Sous Chef - Pastry

Banff, AB, Canada

Pay: Competitive Salary: $69,450.00 - $72,250 gross annually, based on previous experience & education
Job type: Full-time
Experience: Minimum of 3 years of culinary leadership experience, preferably in a luxury setting or large kitchen environment
Posting language: English
Posted: Sep 29, 2026

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Original job description

Company Description

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.

Job Description

Join our Michelin 1-Key hotel, awarded for two consecutive years, and help us Make It Count every day. You’ll lead by example in a fast-paced, inclusive kitchen - mentoring others, meeting tight deadlines, and inspiring your team to strive for excellence. Passionate about food and people, you’ll coach and influence others to reach their full potential while growing your own leadership within a culture built on quality, collaboration, and continuous development. Together with Senior Leadership, you’ll lead an inclusive, fast-paced kitchen - mentoring your team, driving standards, and inspiring excellence through your own example.

Competitive Salary: $69,450.00 - $72,250 gross annually, based on previous experience & education

Job Duties Include:

Provide real time coaching and course correction during shift to ensure standards are upheld across the team
Model, uphold, and reinforce all Fairmont Hotels & Resorts standards related to grooming, hygiene, food safety, and the Culinary Cultural Manual.
Prepare daily production of fresh artisan breads, rolls, muffins and all other bakeshop items according to the standard recipe
Ability to weigh, cut, roll, and shape doughs by hand
Responsible for the Sourdough starters
Inspect product for quality and consistency during and after baking
Maintains consistency for all items leaving the Pastry and Bake Shop
Assist with dessert menu development, implementation, maintains appropriate outlet and banquet recipes to implement these menus.
Conduct daily line checks to ensure food quality, proper prep, tasting, and preventive safety measures
Take the lead on managing guest allergies and dietary restrictions, ensuring all items exceed standards
Working on a station with the team, and assisting where required during operations
Manage daily tasks of colleagues, delegate responsibilities, and ensure peak team performance
Assist the Chef with weekly scheduling based on forecasting and budgets using Watson LMS
Monitor and maintain adequate food inventory levels; place orders through the Birchstreet procurement system
Complete and input all required information for the EHCO program daily
Ensure all equipment is in proper working condition; submit work orders for any necessary repairs
Conduct internal food safety audits to ensure compliance in food prep, storage, and sanitation
Support menu engineering timelines and implementation
Stay current on industry and competitive trends; contribute to strategies that improve performance and maximize Food & Beverage revenue
Enforce proper food safety standards daily; ensure all areas are cleaned and records are accurately maintained
Foster strong working relationships with supporting departments, especially Food & Beverage and Stewarding
Other duties as assigned

Qualifications

Your Skills & Qualifications:

Minimum of 3 years of culinary leadership experience, preferably in a luxury setting or large kitchen environment
Red Seal Certification (Journeyperson’s papers) or recognized international equivalent required; candidates without Red Seal may alternatively complete Rouxbe Culinary Foundations Level 1 & 2, and introduction to Bakery & Pastry within the first 6 months of employment
Valid Canadian Food Handling Certification
Knowledge of how to work with Sugar, Chocolate, Marzipan, Wedding Cakes, and all Bakery aspects
Skilled in celebration cake construction and professional icing techniques
Knowledge of various doughs.
Worked with laminated doughs; able to form Danish and croissants.
Creative mindset with a passion for quality and innovation
Proficient in computer programs, including Word, Excel, and PowerPoint
Strong knowledge of financials, including labor and food cost management
Excellent leadership, organizational, time management, and communication skills

Additional Information

Job Perks & Benefits:

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 $8/meal)
Comprehensive benefits package (Medical, Vision & Dental) including extended benefits like; 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 as well as on food & beverage at Fairmont & Accor properties world-wide
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.

APPLY TODAY: Whether you're just launching your career or looking for a new adventure, we invite you to visit www.banffspringsjobs.com to learn more about Fairmont Banff Springs and the extraordinary opportunities that exist within our resort!

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: [email protected]

Job-Category: Culinary

Job Type: Permanent

Job Schedule: Full-Time

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More about this job

Responsibilities

You will lead the pastry and bake shop team by mentoring staff, driving production standards, and ensuring high-quality output for all bakeshop items. Additionally, you will manage daily operations, including inventory, scheduling, food safety audits, and guest dietary requirements.

Requirements

Candidates must have at least 3 years of culinary leadership experience and hold a Red Seal Certification or an international equivalent. Proficiency in bakery techniques, including sugar and chocolate work, along with strong financial and organizational skills, is required.

Skills

Culinary leadership
Pastry production
Artisan bread baking
Sourdough management
Sugar work
Chocolate work
Marzipan work
Wedding cake construction
Laminated doughs
Food safety compliance
Inventory management
Staff scheduling
Menu development
Financial management
Team mentoring
Quality control

Benefits

Subsidized staff accommodation
Complimentary meal per shift
Medical insurance
Vision insurance
Dental insurance
Mental health support
Orthodontics
Fertility drugs
Gender affirmation
Employee travel program
Mountain explorer travel program
Discounts on food and beverage
Discounts on fitness centre
Discounts on spa
Discounts on golf courses

Visa sponsorship

Not detected in the job text

Keywords

Junior Sous Chef
Pastry
Fairmont Banff Springs
Red Seal Certification
Food Safety
Culinary Leadership
Bakeshop
Sourdough
Laminated Doughs
Inventory Management
Birchstreet
Watson LMS
EHCO program
Menu Engineering
Sugar Work
Chocolate Work
Marzipan
Wedding Cakes
Food Cost Management
Labor Management
Hospitality
Luxury Kitchen
Kitchen Management
Staff Mentoring
Quality Assurance

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