first cook
*About Us: *
SilverBirch Hotels & Resorts is one of Canada?s leading hotel management companies and manages a large portfolio of full-service, client focused, and extended stay hotels across Canada. The company manages hotels operating under major franchise brands, such as Marriott and Hilton.
*Position Title: First Cook *
Department: Culinary (Kitchen)
Location: Delta Hotels By Marriott Halifax Downtown, Halifax, NS
Reports To: Executive Chef, Sous Chef
Employment Type: Hourly, Part-Time
General Overview:
The 1 Cook position is a pivotal part of the daily production of the culinary team.
The candidate is expected to have an advanced understanding of industry standard culinary practices. Red Seal Certification is required for 1 Cook Positions.
In this role, you will assist supervisors in setting and maintaining high operating standards within the kitchens and event executions.
Reporting to Chefs and Supervisors, a 1 cook will be tasked with a variety of cooking roles from banquets to line work. The most promising candidates are flexible, passionate about food quality and creativity, and have a strong work ethic.
Key Responsibilities:
- Assist the chefs with the execution of daily production from Banquet Event Orders.
- Ability to execute and plate parties or functions without supervision.
- Assist in establishing recipe specifications, plate presentations, and creating visual food displays for Banquet and Outlet functions.
- Prepare food by following written recipes and verbal instructions from the chef.
- Ability to work the restaurant line without supervision.
- Ability to execute small buffets or plated functions without supervision.
- Assist in the training and orientation of all cooks, from 2nd Cook through Kitchen Attendant.
- Ability to work quickly and execute line orders within the allotted time frame.
- Maintain the quality and quantity of a daily breakfast buffet. Supervise junior staff to ensure they are monitoring buffets and attending to them.
- Ensure Grab & Go is maintained and stocked with fresh product.
- Adhere to all standards set forth by the chef and management team.
- Maintain a clean and safe environment by following all sanitation codes, proper food handling, and storage procedures.
- Set up and clean stations for appropriate meal periods.
- Contribute to team success by accomplishing consistent results as needed, while displaying respect, courtesy, and a positive demeanour at all times.
- Perform any other duties assigned by the chef, sous-chef, or chef de partie
This role requires someone who is:
- advanced knowledge in all basic cooking methods. (Poaching, sauteing, grilling, broiling, roasting, baking etc.)
- experienced with use of a variety of kitchen equipment. (Mixers, skillets, ovens, food processors etc.)
- capable of basic butchery and fish breakdown.
- a disciplined individual that works well under pressure.
- flexible and ready to adapt to any situation.
- able to be a positive influence and guide lower ranked brigade members.
Other Abilities, Skills and Competencies:
- 5 or more years of culinary experience in a high-quality food production facility (hotel experience preferred).
- Red Seal certification required.
- Culinary degree preferred but not required
- Serve Safe certification.
Working Conditions:
- Physically fit; able to push, pull, and lift up to 50 lbs., bend and kneel comfortably.
- Long periods of standing.
- Able to work in warmer then average environments.
Additional Information:
- Unionized Hotel
- Shifts: Various (weekends, early mornings, evenings, holidays)
- Hours: Up to 25 hours per week
- Rate of Pay: $22.30 ? $23.30
- Start Date: October 2026
_Notice to potential job applicants:?_
_If you are considering employment with us, please be advised that SilverBirch Hotels & Resorts does not require job applicants to pay a fee for a job application or opportunity; and does not make unsolicited offers of employment.?_
Pay: $22.30-$23.30 per hour
Bene