Cook 1: Elevate Global Flavors in a Boutique Hotel Kitchen

Silver Hotel Group; Toronto; On-site; CAD 42,000 - 52,000; Full time

Benefits offered by this job

Hotel Stay Discounts

Volunteer Hour Rewards

Team Building Events

Leadership Development

Annual Wellness Credits

Donation Matching Program

Annual Scholarship Opportunities

Team Member Referral Program

Job summary

Silver Hotel Group in Toronto is seeking a Cook 1 to join our upcoming restaurant opening. You will work across kitchen stations, prepare and present dishes, and help elevate guest dining experiences.

The role requires 3–5 years of upscale restaurant experience, familiarity with diverse cuisines, and a commitment to food safety. You will mentor junior cooks and collaborate with the team to deliver consistent, high-quality meals.

Qualifications

• 3–5 years experience in upscale adult contemporary restaurant environment.
• Experience with Kenyan, North African and Indian cuisines preferred.
• Proven ability to lead station during service and maintain quality.
• Strong knowledge of food safety and sanitation standards.
• Flexibility to work lunch and dinner services, including evenings and holidays.

Responsibilities

• Lead an assigned station during service and ensure organization.
• Prepare, cook and present high-quality dishes following recipes.
• Mentor junior cooks and prep cooks, supporting professional development.
• Monitor ticket flow and coordinate with nearby stations for timely service.
• Maintain plating, portioning and presentation standards.
• Assist with food safety and waste reduction through proper production planning.

Skills

Restaurant kitchen experience

Food safety

Tandoor & Robata

Kenyan cuisine

North African cuisine

Indian cuisine

Education

Red Seal certification

Food Safety certification

Job description

Silver Hotel Group in Toronto is seeking a Cook 1 to join our upcoming restaurant opening. You will work across kitchen stations, prepare and present dishes, and help elevate guest dining experiences.

The role requires 3–5 years of upscale restaurant experience, familiarity with diverse cuisines, and a commitment to food safety. You will mentor junior cooks and collaborate with the team to deliver consistent, high-quality meals.