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 · Jasper
The Barista will provide warm and engaging service while preparing specialty coffee and managing daily retail operations. Responsibilities include maintaining inventory, handling cash transactions, and ensuring adherence to safety and sanitation standards.
On-site · Montréal
Support room attendants by preparing guest rooms efficiently, replenishing clean linens, maintaining housekeeping closet inventory, and responding promptly to guest requests. Collect soiled linens, waste, and recyclables; maintain work equipment; report maintenance needs; and follow departmental, hygiene, and safety procedures.
On-site · Mont-Tremblant
The commis chef is responsible for the efficient operation of the kitchen and ensuring that all food products meet high quality standards. They must perform mise en place, maintain strict hygiene and safety protocols, and assist colleagues during busy periods.
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 Forbes Five-Star standards, and fostering a culture of continuous improvement and colleague engagement.
On-site · Banff
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.
On-site · Banff
The Sous Chef oversees daily pastry and bakery operations, ensuring high standards of quality and consistency in all creations. They are responsible for team leadership, menu development, inventory management, and maintaining strict food safety and hygiene compliance.
On-site · Ottawa
The Second Cook is responsible for preparing and cooking food items for a la carte and buffet menus while maintaining high standards of cleanliness and safety. They must provide professional guest service and support the culinary team in a fast-paced kitchen environment.
On-site · Banff
The Barista is responsible for preparing high-quality espresso-based beverages and craft beer while providing exceptional guest service. They also manage food service, maintain retail displays, and ensure the café remains clean and sanitized.
On-site · Toronto
The bartender is responsible for crafting high-quality beverages and providing personalized, efficient service to guests. They must also manage inventory, maintain menu knowledge, and resolve guest concerns to ensure a positive dining experience.
On-site · Banff
The barista is responsible for preparing high-quality espresso-based beverages and light food items while providing exceptional guest service. They must also maintain a clean, organized café environment and manage retail displays to ensure a luxury hospitality experience.
On-site · Whistler
The Deli Attendant/Barista provides personalized service to guests at the Portobello outlet by managing menu inquiries and preparing high-quality specialty beverages. They are also responsible for maintaining the cleanliness of the deli and seating areas while ensuring bakery items are replenished.
On-site · Mont-Tremblant
The dishwasher is responsible for maintaining clean and safe kitchen areas, including dishwashing, cutlery polishing, and waste management. They also assist in recycling efforts and preparing requisitions for restaurant and banquet teams.
On-site · Banff
The pastry cook is responsible for the daily production of high-quality baked goods and pastries while maintaining station organization and consistency. Additionally, the role involves training junior staff, managing kitchen resources, and ensuring efficient execution of both banquet and à la carte service.
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 · Jasper
The Second Cook is responsible for executing food items for a la carte and banquet menus while maintaining high standards of safety and sanitation. They must ensure the cleanliness of work areas and provide professional, engaging service to all guests.
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 · 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.