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: Second Cook

Department: Culinary (Kitchen)

Location: Delta Hotels By Marriott Halifax Downtown, Halifax, NS

Reports To: Executive Chef, Sous Chef

Employment Type: Part-Time

General Overview:

The 2nd Cook position is the back bone of daily production for the culinary team. The role offers rewarding work providing our guests with outstanding culinary experiences, while allowing individuals the opportunity to further progress their skills in an ever changing service industry. In this position, you will assist supervisors and chefs by preparing food items according to predetermined standards and recipes for high-volume facilities. You will work closely with all members of the Banquet Kitchen staff, as well as the Restaurant Kitchen and Stewarding staff. This individual will report directly to the Chef and Sous Chef and take direction from the Chef de Partie.

Key Responsibilities:

• Assist the chefs with the execution of daily production from Banquet Event Orders.
• Prepping both Plated and buffet style events on a daily basis.
• Assist in plate presentations and creating visual food displays for Banquet/Restaurant functions.
• Prepare food by following written recipes and verbal instructions from supervisors.
• capable of restaurant short order work unsupervised in a prompt time frame
• Ability to execute small buffet or plated functions without supervision.
• Maintain a clean and safe environment by implementing all sanitation codes, proper food handling, and storage procedures.
• Adhere to all standards set forth by Chef and Supervisors
• Ability to Prepare prepackaged meals and amenities for our outlets.
• Set up and clean up station for the appropriate meal period.
• Capable of preparation, replenishment and general oversight of daily breakfast buffets.
• 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:

• above average knowledge of 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.)
• Some knowledge of meat and fish fabrication required.
• a disciplined individual that works well under pressure.
• flexible and ready to adapt to any situation
• Willingness to learn and perfect their talents
• a team player, reliable and shows respect for fellow associates.

Other Abilities, Skills and Competencies:

• 2?4 years of culinary experience in a high-quality food production facility (hotel experience preferred).
• Culinary degree and apprenticeship preferred.
• Strong knowledge of basic cooking methods and kitchen equipment.
• Serve Safe certification preferred.

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: 25+ per week
• Rate of Pay: $19.22 ? $20.22
• Start Date: June 2026

If you are interested in joining SilverBirch Hotels & Resorts, we want to hear from you!

SilverBirch 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.?

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