Banquet Cook (Cook 1–3, based on skill set) - Full Time, Vancouver

Company Description The Cook 1-3 supports the culinary team by preparing menu items in accordance with established recipes, quality standards, and service timelines. This role is ideal for a developing cook who is building foundational skills while contributing to efficient kitchen operations in a fast‑paced environment.

Job Description Be part of a progressive hotel that embraces the culture and vibrancy of Vancouver. Opportunities to work a variety of high‑profile events and large‑scale functions.

Benefits

Competitive rate of $32.75–$35.30 per hour

Complimentary work meals through our Colleague Dining Program

Exclusive access to the Pacific Northwest Food&Beverage Discount Program

TransLink monthly pass reimbursement program

Extensive benefits package including health, paramedical, dental, vision, life, and disability insurance

Company‑matched pension plan and opportunity to enroll in the Group RRSP

Complimentary hotel stay with breakfast for two through our BE OUR GUEST program

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

Enjoy discounted room rates at Fairmont hotels worldwide and special colleague rates across other Accor properties

What You Will Be Doing

Prepare and cook assigned menu items following recipes, portion standards, and presentation guidelines

Assist with mise en place, station setup, and service preparation

Maintain consistent food quality, taste, and presentation

Follow all food safety, sanitation, and health&safety procedures

Support inventory rotation, labeling, and proper storage of food products

Maintain a clean, organized, and safe workstation

Assist with receiving deliveries and proper storage as required

Work collaboratively with the culinary team to support smooth daily operations

Support other kitchen areas as needed to meet operational demands

Other duties assigned

Qualifications

Culinary training or equivalent kitchen experience preferred

Minimum 1–2 years of cooking experience, preferably in a hotel, restaurant, or high‑volume kitchen environment

Basic knowledge of cooking techniques and kitchen operations

Understanding of food safety and sanitation standards

Ability to work effectively in a fast‑paced environment

Strong teamwork and communication skills

Flexible availability, including evenings, weekends, and holidays

Visa Requirements Must be legally eligible to work in Canada. The hotel is unable to assist candidates in obtaining Canadian work authorization.

Our Commitment To Diversity&Inclusion We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.

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