Culinary & Pastry Opportunities

Culinary & Pastry Opportunities

Fairmont Jasper Park Lodge is undergoing a major culinary transformation. Our kitchens are being rebuilt, re-equipped, and reimagined with new layouts, new equipment, and new standards. We are looking for culinarians who are adaptable, resilient, and excited to work in a brand-new culinary environment, where processes are being refined, menus are evolving, and expectations are high. If you enjoy learning new systems, working with modern equipment, and helping shape how a kitchen operates, this is an opportunity to be part of something special.

Available Opportunities

• Second Cook
• First Cook
• Chef De Partie
• Chef De Partie- Pastry 
• Senior Chef De Partie
• Sous Chef

Summary of Responsibilities:

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

• Consistently offer professional, friendly and engaging service
• Follow departmental policies, procedures and service standards
• Assist in the preparation and service of all food items for a la carte and or buffet menus according to hotel recipes and standards
• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
• Have full knowledge of all menu items, daily features and promotions
• Ensure proper labeling, dating and  storage of all items in the kitchen
• Follow all safety and sanitation policies when handling food and beverage
• Adhere to the hotel’s vehicle handling and safety policies while driving hotel and guest vehicles
• Other duties as assigned