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 CookDepartment: Culinary (Kitchen)Location: Delta Hotels By Marriott Halifax Downtown, Halifax, NSReports To: Executive Chef, Sous ChefEmployment Type: Hourly, Full-Time & Part-TimeGeneral 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 versatile, 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 partieThis 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 requiredServe Safe certification.Working Conditions:Physically fit; able to push, pull, andlift up to 50 lbs., bend and kneel comfortably.Long periods of standing.Able to work in warmer then average environments.Additional Information:Unionized HotelShifts: Various (weekends, early mornings, evenings, holidays)Hours: 25–40 per weekRate of Pay: $22.01 – $23.01Start Date: June 2026SilverBirch Hotels & Resorts is supportive of workforce diversity and encourages applications from qualified individuals.SilverBirch Hotels & Resorts welcomes and encourages applications from people with disabilities. Accommodations are available upon request for candidates taking part in all aspects of the selection process.#J-18808-Ljbffr

📌 First Cook - C$22.0 - C$23.0 An Hour - Part Time (Winnipeg)
🏢 SilverBirch Hotels & Resorts
📍 Winnipeg