Be part of a progressive hotel that embraces the culture and vibrancy of one of Canada’s most beautiful cities, Vancouver, proudly recognized as a Great Place to Work, and the first hotel in North America to achieve Single-Use Plastic Free Certification
Opportunities to work a variety of high-profile events and large-scale functions
A competitive salary, starting from $$79,500 per annum
Complimentary work meals through our Colleague Dining Program
Exclusive access to the Pacific Northwest Food & Beverage Discount Program, offering 50% off at participating dining destinations in Vancouver, Victoria, and Whistler
TransLink monthly pass reimbursement program
Extensive benefits package, including health, paramedical, dental, vision, life, and disability insurance (eligibility requirements apply)
Company-matched pension plan and the opportunity to enroll in the Group RRSP (eligibility requirements apply)
A complimentary hotel stay with breakfast for two through our BE OUR GUEST program for newly hired colleagues
Opportunities to participate in sustainability, charity, and community engagement initiatives
Access to world-class culinary training, mentorship, and career development opportunities across Fairmont and Accor’s global portfolio
Opportunity to lead within a luxury, high-profile banquet operation
Work alongside a collaborative and professional culinary team in a luxury environment where precision, pride, and guest experience set the standard
Enjoy discounted room rates at Fairmont hotels worldwide and special colleague rates across other Accor properties
What you will be doing:
Support the day-to-day operation of the pastry kitchen, ensuring smooth and efficient service across all outlets (restaurants, banquets, IRD, and events)
Assist in menu development, recipe creation, and seasonal offerings, bringing innovation and creativity to all pastry items
Ensure all products meet the highest quality, presentation, and taste standards aligned with Forbes Five-Star expectations
Supervise, train, and mentor pastry colleagues, fostering a culture of growth, collaboration, and excellence
Maintain consistency in production, portioning, and plating standards
Monitor inventory, ordering, and cost control to meet budget targets
Ensure strict adherence to food safety, sanitation, and hygiene standards
Collaborate with culinary leadership and other departments to support hotel operations and special events