Join the culinary team at Fairmont Chateau Lake Louise and work alongside some of Fairmont's most talented chefs while enjoying the lifestyle of the Canadian Rockies.

We are currently recruiting for multiple Sous Chef opportunities across our culinary operations, including both Pastry Sous Chef and Sous Chef positions. Based on your experience, technical expertise, and career interests, our culinary leadership team will determine the best fit within the operation.

Whether your passion lies in pastry arts, restaurant dining, banquets, or large-scale resort culinary operations, we encourage you to apply.

What you will be doing:

• Maintain on-going training and development of employees, conduct employee performance reviews and disciplinary action

• Ensure appropriate staff scheduling and monitor staffing levels in conjunction with determined budgets and forecasting

• Create and design menus, while keeping the overall restaurant concept

• Liaise with food stores to ensure the proper rotation of foods

• Seek opportunities to increase food revenue, decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction

• Responsible for kitchen operations in absence of Executive Chef and Executive Sous Chef

• Oversee the safety and sanitation of the kitchen, while ensuring all kitchen equipment is maintained and in good condition

• Maintain departmental standards in accordance with Fairmont Hotels and Resorts core standards

• Ensure effective cooperation between outlets and the kitchen

• Create memorable dining experiences for guests

• Ensure a clean and safe working environment, and actively participate in health and safety initiatives

• Adhere to all hotel environmental policies and initiatives

• Carry out any other tasks as assigned

• Pastry Sous Chef

• Minimum 5 years of pastry experience with exposure to a variety of pastry disciplines

• Previous leadership experience within a pastry operation

• Experience with chocolate work, sugar artistry, plated desserts, and large-scale production

• Strong knowledge of current pastry trends and techniques

• Valid trade qualifications preferred

• Sous Chef

• Minimum 5-8 years of progressive culinary experience in a professional kitchen

• Previous leadership experience in restaurant, banquet, or resort operations

• Strong knowledge of menu development, food costing, and kitchen management

• Valid trade qualifications preferred

• Passion for culinary innovation and team development

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 $5/meal)
• Comprehensive benefits package (Medical, Vision & Dental) including extended benefits like; Mental Health (up to $5,000/year), Orthodontics (up to $2,500/year), Fertility Drugs and Gender Affirmation (Lifetime maximum of $10,000) 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 - Discounted room rates including 50% off all food & beverage at Fairmont Resorts in Banff, Lake Louise, Jasper & Whistler (subject to availab