Junior Sous Chef - Pastry

Job summary

You will lead an inclusive kitchen team, mentoring staff and driving high standards in pastry production and daily operations. Responsibilities include managing inventory, overseeing food safety audits, and assisting with dessert menu development.

Job details

Company Description Join the team at Fairmont Banff Springs. Set in one of Western Canada’s most spectacular alpine destinations, Banff offers a unique community of hospitality enthusiasts, outdoor adventure seekers, artists, entertainers, and families alike. It's the perfect work/life combination. Job Description Join our Michelin 1-Key hotel, awarded for two consecutive years, and help us Make It Count every day. You’ll lead by example in a fast-paced, inclusive kitchen—mentoring others, meeting tight deadlines, and inspiring your team to strive for excellence. Passionate about food and people, you’ll coach and influence others to reach their full potential while growing your own leadership within a culture built on quality, collaboration, and continuous development. Together with Senior Leadership, you’ll lead an inclusive, fast-paced kitchen—mentoring your team, driving standards, and inspiring excellence through your own example. Competitive Salary: $69,450.00 - $71,945.44 gross annually, based on previous experience & education Job Duties Include: Provide real time coaching and course correction during shift to ensure standards are upheld across the team Model, uphold, and reinforce all Fairmont Hotels & Resorts standards related to grooming, hygiene, food safety, and the Culinary Cultural Manual. Prepare daily production of fresh artisan breads, rolls, muffins and all other bakeshop items according to the standard recipe Ability to weigh, cut, roll, and shape doughs by hand Responsible for the Sourdough starters Inspect product for quality and consistency during and after baking Maintains consistency for all items leaving the Pastry and Bake Shop Assist with dessert menu development, implementation, maintains appropriate outlet and banquet recipes to implement these menus. Conduct daily line checks to ensure food quality, proper prep, tasting, and preventive safety measures Take the lead on managing guest allergies and dietary restrictions, ensuring all items exceed standards Working on a station with the team, and assisting where required during operations Manage daily tasks of colleagues, delegate responsibilities, and ensure peak team performance Assist the Chef with weekly scheduling based on forecasting and budgets using Watson LMS Monitor and maintain adequate food inventory levels; place orders through the Birchstreet procurement system Complete and input all required information for the EHCO program daily Ensure all equipment is in proper working condition; submit work orders for any necessary repairs Conduct internal food safety audits to ensure compliance in food prep, storage, and sanitation Support menu engineering timelines and implementation Stay current on industry and competitive trends; contribute to strategies that improve performance and maximize Food & Beverage revenue Enforce proper food safety standards daily; ensure all areas are cleaned and records are accurately maintained Foster strong working relationships with supporting departments, especially Food & Beverage and Stewarding Other duties as assigned Qualifications Your Skills & Qualifications: Minimum of 3 years of culinary leadership experience, preferably in a luxury setting or large kitchen environment Red Seal Certification (Journeyperson’s papers) or recognized international equivalent required; candidates without Red Seal may alternatively complete Rouxbe Culinary Foundations Level 1 & 2, and introduction to Bakery & Pastry within the first 6 months of employment Valid Canadian Food Handling Certification Knowledge of how to work with Sugar, Chocolate, Marzipan, Wedding Cakes, and all Bakery aspects Skilled in celebration cake construction and professional icing techniques Knowledge of various doughs. Worked with laminated doughs; able to form Danish and croissants. Creative mindset with a passion for quality and innovation Proficient in computer programs, including Word, Excel, and PowerPoint Strong knowledge of financials, including labor and food cost management Excellent leadership, organizational, time management, and communication skills Additional Information 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 $8/meal) Comprehensive benefits package (Medical, Vision & Dental) including extended benefits like; Mental Health, Orthodontics, Fertility Drugs and Gender Affirmation 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 – exclusive room rates for colleagues, which includes 50% off all food & beverage when staying at Fairmont Resorts in Lake Louise, Jasper & Whistler Discounts while using our resort’s Food & Beverage Outlets, Fitness Centre, Spa and Fairmont Banff Springs Golf Courses Visa Requirements: Must be legally eligible to work in Canada. The hotel is unable to assist candidates in obtaining Canadian work authorization. APPLY TODAY: Whether you're just launching your career or looking for a new adventure, we invite you to visit www.banffspringsjobs.com to learn more about Fairmont Banff Springs and the extraordinary opportunities that exist within our resort! We encourage you to let us know if you require any accommodations through the application/recruitment process, and we will work with you to meet your needs. Persons who anticipate needing accommodations for any part of the application or interview process may contact, in confidence: [email protected] Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

What you’ll do

You will lead an inclusive kitchen team, mentoring staff and driving high standards in pastry production and daily operations. Responsibilities include managing inventory, overseeing food safety audits, and assisting with dessert menu development.

Requirements

Candidates must have at least 3 years of culinary leadership experience and hold a Red Seal Certification or equivalent. Proficiency in bakery techniques, including sugar and chocolate work, along with strong financial and organizational skills is required.

Benefits

• Subsidized staff accommodation
• Complimentary meal per shift
• Medical insurance
• Vision insurance
• Dental insurance
• Mental health support
• Orthodontics
• Fertility drugs
• Gender affirmation
• Defined contribution pension plan
• Employee travel program
• Mountain explorer travel program
• Discounts on food and beverage
• Fitness centre access
• Spa discounts
• Golf course discounts

Listed skills

• Inventory management · Preferred
• Time management · Preferred
• Quality Control · Preferred
• Communication · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Culinary leadership
• Pastry production
• Sourdough management
• Menu development
• Food safety compliance
• Staff coaching
• Inventory management
• Sugar work
• Chocolate work
• Cake construction
• Laminated doughs
• Financial management
• Time management
• Team delegation
• Quality control
• Communication
• Product Inspection
• Menu Planning
• Food Quality Assurance And Control
• Influencing Skills
• Continuous Development
• Red Seal Certification
• Baking
• Microsoft Excel
• Budgeting
• Auditing
• Mental Health
• Breads
• Cost Management
• Food Safety And Sanitation
• Food Preparation
• Forecasting
• Leadership
• Innovation
• Menu Engineering
• Operations
• Orthodontics
• Microsoft PowerPoint
• Procurement Software
• Sanitation
• Recipes
• Coaching
• Time Management
• Team Performance Management
• Timelines
• Scheduling

Job areas

• Food & Beverage
• Hospitality
• Management & Leadership
• Trades
• Pastry Sous Chef
• Pastry Chef
• Chefs
• Chefs and Head Cooks

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