Head Butcher

Fairmont Banff Springs

Banff, Alberta, Canada
Base: $84,000-$88,000 gross annually; bonus/equity...
On-site
Red seal certification or rouxbe culinary foundations
Break down whole animals with precision
Manage inventory and cost control
The Head Butcher position at Fairmont Banff Springs in Alberta, Canada, seeks an experienced culinary leader with strong butchery skills to oversee operations and mentor a butchery team. The role emphasizes technical proficiency, quality control, and maintaining high standards in a luxury hotel environment

Job Summary

  • The role involves leading the butchery team at Fairmont Banff Springs while ensuring precision in meat breakdown and yield optimization.
  • Candidates must possess a Red Seal Certification or complete specific Roube training to demonstrate technical proficiency in all protein types.
  • Employees receive comprehensive benefits including a defined contribution pension plan, subsidized accommodation, and exclusive travel discounts at Fairmont properties.

Matching Summary

Match Score: 85

The Head Butcher position at Fairmont Banff Springs in Alberta, Canada, seeks an experienced culinary leader with strong butchery skills to oversee operations and mentor a butchery team. The role emphasizes technical proficiency, quality control, and maintaining high standards in a luxury hotel environment.

Salary

Base: $84,000-$88,000 gross annually; Bonus/Equity: Not specified; Benefits: Comprehensive medical, vision, dental, pension matching up to 5%, subsidized accommodation

Skills & Requirements

Must-have

  • Red Seal Certification or Rouxbe Culinary Foundations
  • Break down whole animals with precision
  • Manage inventory and cost control
  • Maintain strict food safety standards
  • Lead and mentor culinary teams

Nice-to-have

  • Creative mindset for quality innovation
  • Commitment to sustainability practices
  • Proficient in Word Excel PowerPoint
  • Strong financial knowledge of labor costs
  • Experience in luxury hospitality settings

Key Requirements

  • Minimum 5 years culinary leadership experience
  • Red Seal Certification or Rouxbe Culinary Foundations Level 1 & 2
  • Valid Canadian Food Handling Certification
  • Must be legally eligible to work in Canada

Work Rights

Must be legally eligible to work in Canada

Tailored Resume

Cover Letter