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