Culinary Opportunities

Prepare, cook, and service all food items for a la carte and buffet menus according to hotel recipes and standards while maintaining strict food safety and sanitation policies. Manage kitchen inventory, ensure proper labeling and storage of items, and maintain cleanliness of work areas and equipment. Control waste and spoilage, and prepare dishes for guests with food allergies or intolerances by reporting concerns to the Sous Chef. Seasonal and permanent roles start between September and December 2026 with hourly rates ranging from $22.45 to $25.85, increasing after six months. Positions include subsidized staff accommodation, complimentary shift meals, and access to the Employee Travel Program with discounts at Fairmont and Accor properties. Candidates must be legally eligible to work in Canada.