1st 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

Benefits:

• Company events
• Discounted or free food
• Paid time off

Application question(s):

• How many years of 1st Cook experience do you have?
• Are you legally authorized to work in Canada for this position?
• Will you now require employer sponsorship or support to obtain, extend, or maintain authorization to work in Canada?
• Will you in the future require employer sponsorship or support to obtain, extend, or maintain authorization to work in Canada?
• Are you available to work weekends and statutory holidays, when required as part of the position?

Work Location: In person