Accor is a global hospitality leader with over 5,600 properties across 45 brands, dedicated to delivering exceptional guest experiences and fostering a passion for service.
Issy-les-Moulineaux, Paris Region
We are Accor We are more than 290,000 hospitality experts placing people at the heart of what we do, creating emotion for our guests, and nurturing passion for service and achievement beyond limits. Building on the strength of our teams and of our fully integrated ecosystem of leading brands, personalized services & expert solutions, we break new ground to reimagine hospitality and inspire new ways to experience the world. We are dedicated to suit all desires and needs, and reinvent the guest experience every day with our 45 hotel brands across all segments- 5,600 properties around the world from luxury five-star palaces to smart economy hotels, exquisite residences to full-service resorts. Because we take care of millions of guests and each of our hotels is a world in itself, where every action counts. We strive to make positive impact both locally and globally, to ensure hospitality benefits not only the few, but all.
On-site · Edmonton
The Demi Chef De Partie is responsible for preparing and cooking food items according to hotel standards while ensuring consistent quality and freshness. They must also maintain a clean, safe, and organized kitchen environment while supporting the team and providing proactive guest service.
On-site · Calgary
The First Cook, Banquets is responsible for the production of pastries, desserts, and baked goods while maintaining high standards of quality, presentation, and food safety. They must also organize the pastry workstation, manage inventory, and collaborate with the culinary team to ensure efficient banquet operations.
On-site · Lake Louise
The Pastry Sous Chef oversees daily kitchen operations, including staff scheduling, inventory management, and the development of new menu items. They are responsible for maintaining high culinary standards, ensuring food safety compliance, and training the team in cutting-edge pastry techniques.
On-site · Whistler
Manage food preparation within the pastry department to ensure consistency and adherence to hotel recipes and standards. Maintain proper product rotation and follow all safety and sanitation policies to minimize waste.
On-site · Québec
The Sous Chef will partner with the Executive Chef to oversee daily kitchen operations, menu innovation, and food preparation. They are responsible for supervising junior staff, managing administrative tasks like rostering and stock control, and ensuring strict compliance with food safety standards.
On-site · Whistler
The Restaurant General Manager will lead daily operations at The Chalet, ensuring high standards of service, atmosphere, and food quality. They are responsible for coaching the team, managing financial performance, and driving guest satisfaction through visible leadership.
On-site · Lake Louise
The Sous Chef will oversee daily kitchen operations, manage staff scheduling, and ensure high standards of food quality and safety. They are also responsible for menu development, controlling kitchen expenses, and fostering a collaborative environment across all culinary outlets.
On-site · Banff
The In-Room Dining Manager leads the team to deliver exceptional luxury service while overseeing all operational aspects, including breakfast, all-day dining, and VIP amenities. They are responsible for driving financial performance, maintaining high quality standards, and fostering a culture of personalized guest care.
On-site · Toronto
The server is responsible for providing high-quality dining service, including menu knowledge, suggestive upselling, and maintaining professional standards. They must also handle guest concerns, manage transactions, and ensure a clean and safe dining environment.
On-site · Lake Louise
Maintain high standards of food quality and presentation across various kitchen stations including banquets and a la carte. Delegate production tasks, train junior staff, and ensure all kitchen operations adhere to safety and recipe standards.
On-site · Toronto
The Assistant Manager oversees daily cafeteria operations, ensuring high standards for food quality, hygiene, and service while managing the team. They are also responsible for implementing sustainable practices and driving colleague engagement through menu planning and dining activations.
On-site · Jasper
The Barista will provide engaging service to guests by preparing specialty coffee and managing menu inquiries. They are also responsible for handling cash transactions, maintaining merchandise displays, and performing opening and closing duties.
On-site · Lake Louise
Maintain high standards of food quality and presentation across various kitchen stations including a la carte and production areas. Delegate production tasks, train junior staff, and ensure all kitchen operations adhere to safety and recipe standards.
On-site · Richmond
The Junior Sous Chef will contribute to menu planning, manage daily kitchen operations, and ensure high standards of food quality and safety. They will also lead and develop kitchen staff while fostering a culture focused on exceeding guest expectations.
On-site · Montebello
The Chef de Partie is responsible for preparing food for dining rooms, banquets, and special events while coordinating the kitchen team to ensure quality and productivity. They must also enforce safety and sanitation standards, supervise staff, and maintain kitchen equipment.
On-site · Municipality of Jasper
Supervise the preparation and service of food items for a la carte and buffet menus while maintaining high quality and safety standards. Lead and mentor the culinary team to ensure efficient kitchen operations and exceptional guest satisfaction.
On-site
Company Description Recognized as the #1 Best Canadian Hotel in Travel + Leisure's 2024 World's Best Awards, Fairmont Empress is located in Victoria, BC, overlooking the city's sparkling Inner Harbour. A Forbes recommended and MICHELIN key hotel that offers 431 beautifully appointed guest rooms and suites, Fairmont Spa with signature West Coast experiences, and Q at the Empress featuring Pacific Northwest cuisine, an award-winning wine list, and regionally focused cocktail culture. World-famous Tea at the Empress is served in the Lobby Lounge with stunning harbour views. The magnificent prope…
On-site
Company Description Who We Are: 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 As the In-Room Dining Manager, you will lead one of the most personalized luxury dining experiences within Fairmont Banff Springs, ensuring every guest interaction reflects the exceptional service, elegance, and genuine care expected of a Forbes Five-Star and Leading Qua…
On-site
Company Description A Storied Past. A Brilliant Future. For over 96 years, Fairmont Royal York has stood as a beacon of luxury and excellence in the heart of Toronto. Opened in 1929, this historic hotel was once the tallest building in the British Commonwealth, and today, Fairmont Royal York continues to be a symbol of timeless elegance and modern sophistication. Where tradition meets innovation, and every day offers a chance to make history, a million stories have been told. Join us in creating our next chapter with your story. Why work for Fairmont? A Rich History Join a storied tradition…
On-site · Edmonton
Ensure the consistent preparation of a la carte and buffet menu items according to hotel standards and recipes. Maintain kitchen cleanliness, manage product rotation to minimize waste, and provide professional guest service.