Third Cook

Third Cook

Every memorable dining experience at Fairmont Hotels and Resorts begins behind the scenes with our culinary team’s commitment to safe, efficient operations and exceptional cuisine. 

This is a full-time, seasonal position, beginning Summer 2026.

Starting Rate of Pay: $21.60 per hour

We recognize tenure through our compensation - hourly rates increase after 6 months and then yearly to three years. At three years the pay rate for this role would be $25.00.

Summary of Responsibilities

Reporting to the Sous Chef, responsibilities and essential job functions include but are not limited to the following:

• Prepare dishes accurately, ensuring consistency of food preparation  
• Inform Culinary leadership of any concerns or potential challenges efficiently and immediately
• Ensure all food is prepared and served in accordance with FOODSAFE BC & EHC Food Safe guidelines
• Ensure food storage areas, fridges, and dry storage are maintained in accordance to all food safety guidelines