Second Cook (Former Employee) – Lake Louise, AB – 16 June 2016
I moved out to Lake Louise in July 2015. The location is one of the most beautiful places I've seen in my life. Mountains to climb and trails to hike. The job itself was working with skilled individuals who had the time and patience to show proper techniques to help their employees grow and learn. Truly I miss this place, but it was time to leave because unfortunately there just isn't anything in Lake Louise except the beautiful lake and the hotel. A typical day of work was prepping for breakfast or helping to get ready for buffets, or banquets that would be happening all over the hotel. Then, I would go help the other outlets. Line cooking in one of their restaurants. My supervisors were always helping, and teaching, giving advice, and most of them became quite good friends. The most difficult part of the job was trying to manage tasks appropriately. Meaning, only so much time to finish a certain task before something else had priority. The best part of the job was always being challenged on a daily basis, the friends I made, and last but not least, the benefit of working for Fairmont as a company. The destinations benefit, let my wife and I travel and visit other Fairmont destinations for half price or more in some circumstances. Truly, this was one of the best parts of working for this company.
Some exceptionally long days, housing/staff accommodations.
ordertaker (Former Employee) – Toronto, ON – 16 August 2014
this job requires maximun mental and physical concentraion throughout the shift.my most fun time is at the end of ameal period i get a satisfied and happy guest compliments this gives the zeal to go an extra mile.
Maintenance (Former Employee) – Calgary, Alberta – 27 April 2014
As a former employee of the fairmont Palliser hotel, I can tell you not to waste your time applying for this company.
All the departments are terrible. In my department, my manager never conducted evaluations of staff performance... and said daily that our performance was excellent. When I went to transfer to another property my manager insisted he would give me a positive reference... then (after transferring; and behind my back) told my new (potential) employers I was terrible (against the law).
It is a unionized environment. There is A LOT of unethical work practices going on here. There is also unsafe work being performed. No safety meetings. EVER.
Terrible managers, No training. Dead end job at its finest.
The company lies to your face. They allow workers who have been there for 30 plus years to use foul language and disrespect you.. only because such employees are so deep in their union seniority that it is impossible to terminate that employee.
they use foreign workers to complete work in the palliser and manipulate workers by threatening to send them back to their home countries if they do not co operate completely.
What about workers out east IN CANADA who are desperate for work?
I'm glad I quit. It is was a waste of time working there.
I'm sure you'll have the same experience.
Dishonest managers. Unethical company. No advancement. Authority figures stealing your personal possessions without being disciplined.
Good quality products with beautiful lake in front of the hotel to relax after work .
Demi Chef De Partie - Pastry (Current Employee) – Lake Louise, AB – 3 July 2013
A typical day at work :- A day starts with a lots of banquets need to go through all BEO'S in the morning, ordering the food store for day production's . What I learned :- Who to go through all the BEO's In particular in Argyles . Management :- Is all about origination of work "plan your work , work for plan " Your Co-workers :- This is very important in busy day to take care of them and double check's with the functions in timely manner & had there break time on the duty hours . The hardest part of the job :- Getting complain's about late setup for functions .. The most enjoyable part of the job :- This is all about everyday shearing idea's and knowledge .