Second Cook

Who We Are

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.

Hotel Halifax is re-branding to Delta Hotels by Marriott in 2025, and we need a dynamic Food and Beverage Services Manager to guide our F&B team through this exciting transition You'll oversee the Restaurant & Bar, Grab and Go, and Banquet department, ensuring top-notch service, pursuing great revenues, managing finances, and fostering a safe and healthy environment for everyone.

General Overview:

The 2nd Cook position is an important part of the daily production of the culinary team. The role contributes to the guest experience within our property by showcasing creative abilities as part of any in-house dining experience.

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/cooks with the execution of daily food production.
• Assist in executing and plating assigned Banquet functions.
• Assist in plate presentations and creating visual food displays for Banquet/Restaurant functions.
• Prepare food by following written recipes and verbal instructions from the chef.
• Prepare dishes by following methods of preparation and observe product quality by checking color, taste, texture, portion size, and appearance.
• Ability to work the HC line without supervision.
• Ability to execute small buffet or plated functions without supervision.
• Ability to work quickly and execute line orders within the allotted timeframe.
• Adhere to all standards set forth by the chef and management team.
• Maintain a clean and safe environment by implementing all sanitation codes, proper food handling, and storage procedures.
• Set up and clean up station for the appropriate meal period.
• Aid in HC breakfast buffet setup and replenishment.
• Ability to work Grab & Go and maintain product at top quality.
• Contribute to team effort by accomplishing related results as needed and displaying respect, courtesy, and a positive demeanor at all times.
• Perform any other duties assigned by the chef, sous-chef, or chef de Partie.

This role requires someone who is:

• Strong knowledge of all basic cooking methods. (Poaching, sautéing, grilling, broiling, roasting, baking, etc.)
• Previous experience with operation of cutlery (knives)and kitchen equipment. (Mixers, skillets, ovens, food processors)
• Some knowledge of meat and fish fabrication required.

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.
• ServeSafe certification preferred.

Working Conditions:

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

Job Type: Full-time

Pay: $19.02-$20.02 per hour

Benefits:

• Company events
• Dental care
• Employee assistance program
• Flexible schedule
• On-site gym
• Paid time off
• Vision care

Application question(s):

• This is a Hourly, Full-time position.

Shifts: Various (weekends, overnights, early mornings, evenings, holidays)

Are you fine with this schedule?

Experience:

• Cooking: 2 years (required)

Licence/Certification:

• Food Safe, SafeCheck, Food Handler or equivalent (required)

Work Location: In person