About Us:

SilverBirch Hotels & Resorts is one of Canada’s leading hotel management companies and manages a large portfolio of full-service, focused service, and extended stay hotels across Canada. The company manages hotels operating under major franchise brands, such as Marriott and Hilton.

Position Title: Chef de Partie

Department: Culinary (Kitchen)

Location: Delta Hotels By Marriott Halifax Downtown, NS

Reports To: Executive Chef

Employment Type: Hourly, Open Availability

General Overview:

The Chef de Partie is responsible for leading a designated kitchen section and supporting daily culinary operations. The successful candidate must hold Red Seal certification or an equivalent culinary qualification and experience.

This role ensures food is prepared and presented according to established standards, recipes, and quality expectations in a high-volume workplace. The Chef de Partie oversees junior team members, maintains food safety and sanitation standards, and supports overall kitchen efficiency.

This position reports directly to the Executive Chef and works closely with the Sous Chef and culinary team.

Key Responsibilities:

- Oversee departmental operations during a shift, including supervision of food

production and staff.
- Assist with menu planning, recipe updates, and creation of daily specials.
- Monitor the quality of food received; ensure proper standards of preparation,

rotation, and storage.
- Monitor kitchen stock levels and communicate requirements to the chefs.
- Assist with execution of daily production from Banquet Event Orders.
- Execute and plate banquet functions and special events.
- Assist in establishing recipe specifications, plate presentations, and visual food

displays for banquet and outlet functions.
- Assist with training and orientation of all cooks (1st Cook through Kitchen Attendant).




- Develop daily production sheets and ensure tasks are delegated and completed.
- Prepare food following written recipes and verbal instructions from the chef.
- Prepare dishes according to approved methods and monitor quality by evaluating

color, taste, texture, portion size, and presentation.
- Conduct informal pre-shift meetings with staff.
- Adhere to all standards established by the chef and management team.
- Maintain a clean and safe environment by following sanitation codes, proper food

handling, and storage procedures.
- Contribute to team success by demonstrating professionalism, respect, and a positive attitude at all times.

Other Abilities, Skills and Competencies:

- 3 to 5 years of culinary experience in a similar position; hotel or high-end culinary

experience required.
- Red Seal preferred; a two-year culinary diploma is an asset.
- Strong knowledge of cooking methods including poaching, frying, sautéing, grilling,

broiling, roasting, and baking.
- Knowledge of food products, standard recipes, and proper preparation techniques.
- Ability to work efficiently and execute line orders within established timeframes.
- Ability to create and standardize recipes.
- Ability to foster teamwork and maintain a positive kitchen environment.
- Capable of handling a physically demanding workload, including lifting and standing

for extended periods.

Working Conditions:

- Physically fit; able to push, pull, and lift up to 50 lbs., bend and kneel comfortably.
- Long periods of standing.

Additional Information:

- Unionized Hotel
- Shifts: Various (weekends, overnights, early mornings, evenings, holidays)
- Hours: 28–40 per week
- Rate of Pay: $23.88 - $24.88
- Start Date: August 2026

Pay: $23.88-$24.88 per hour

Benefits

- Dental care
- Extended health care
- Vision care

Flexible language requirement:
- French not required

Licence/Certification:
- Food Safe, SafeCheck, Food Handler or equivalent (preferred)

Work Location: In person

📌 Chef de Partie (Halifax Regional Municipality)
🏢 HOTEL HALIFAX & THE BARRINGTON HOTEL
📍 Halifax Regional Municipality