First Cook

SilverBirch Hotels & Resorts; Virginia (MN); On-site; USD 30,320 - 31,698; Full time

Job summary

SilverBirch Hotels & Resorts is hiring a First Cook to be a key member of their culinary team. The successful candidate will have 5+ years of culinary experience, including advanced knowledge of cooking methods and equipment. This position requires Red Seal certification and offers various shifts with pay rates between $22.01 and $23.01 per hour.

You will assist in daily food production, maintain high quality standards, and contribute positively to the kitchen environment. A strong work ethic and passion for food quality are essential.

Qualifications

• 5+ years of culinary experience in high-quality food production.
• Red Seal certification required.
• Ability to adapt to changing situations.

Responsibilities

• Assist chefs with daily production.
• Prepare food according to recipes and instructions.
• Ensure cleanliness and safety in the kitchen.

Skills

Advanced knowledge in basic cooking methods

Experience with various kitchen equipment

Basic butchery and fish breakdown

Ability to work under pressure

Positive influence on team members

Education

Red Seal certification

Culinary degree

Serve Safe certification

Tools

Mixers

Skillets

Ovens

Food processors

Job description

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, Full-Time & 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.

Requirements

• Advanced knowledge in all basic cooking methods (Poaching, sautéing, 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 than average environments.

Additional Information

• Unionized Hotel
• Shifts: Various (weekends, early mornings, evenings, holidays)
• Hours: 25–40 per week
• Rate of Pay: $22.01 – $23.01
• Start Date: June 2026

Equal Opportunity Employer

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. 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.