Creative. Passionate. Precision-Driven. (And Always One Step Ahead.)
Sound like you? If you thrive on crafting exceptional culinary experiences, leading with energy, and elevating every dish to perfection—your next career adventure awaits at Hotel Halifax!
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.
As Hotel Halifax transitions to Delta Hotels by Marriott in 2025, we’re seeking a Sous Chef to help lead our culinary team through this exciting transformation. Partner with our Executive Chef to craft show-stopping culinary experiences everywhere from our buzzing restaurant to elegant banquet halls – where creativity meets precision, flavors pop, and food costs stay happily in check.
Why You’ll Love Working with Us
Join a supportive team where innovation and teamwork thrive! We prioritize a people-first approach, contribute to the community, take green initiatives, and focus on career growth with ample opportunities. Enjoy a prime location in the heart of downtown Halifax, close to everything!
- Competitive Compensation & Bonus: Performance-based Equitable Compensation Plan, Generous Time Off, Comprehensive Insurance, RRSP Matching, Exclusive Hotel Discounts, etc.
- Premium Perks: Discount covered parking, staff meals, F&B discounts, dry cleaning, and free access to our fitness center and pool.
- Learning & Development: Career growth opportunities within SilverBirch and Marriott, plus access to our Learning Management System with over 3000 courses.
What You’ll Do
Lead & Inspire: Assist in managing the culinary and stewarding teams, fostering a creative and high-energy kitchen environment.
Elevate Excellence: Ensure every dish meets the highest standards of quality, presentation, and consistency.
Innovate Menus: Develop seasonal and customer-driven menu selections while optimizing food costs.
Train & Mentor: Coach and cross-train staff, building a team that thrives under pressure.
Operate Seamlessly: Oversee kitchen operations in the Executive Chef’s absence, ensuring smooth service across all outlets.
Champion Safety: Uphold Food Safe, WHMIS, and health/safety protocols while managing equipment and hygiene standards.
Drive Sustainability: Minimize food waste and collaborate with suppliers for quality ingredient sourcing.
How You Excel
Education & Credentials: High school diploma (Hospitality Management diploma a plus). Red Seal and Food Safe certifications required.
Proven Experience: 3-5 years as a First Cook/Chef de Partie in a full-service hotel or restaurant.
Culinary Mastery: Expertise in all kitchen stations and banquet operations.
Leadership Skills: Exceptional communication, multitasking, and ability to motivate a team.
Resilience: Thrives in fast-paced, high-pressure environments.
How We Thrive in Our Working Environment
In our kitchen, energy meets precision. This is a hands-on role for those who love the heat of the action:
- Where You’ll Shine:
A dynamic, physically demanding space where you’ll stand, move, and lift (up to 50 lbs) while leading the culinary charge.
- When You’ll Shine:
Flexibility is key—evenings, weekends, and holidays are part of our rhythm, balanced with a culture that respects your downtime.
If you’re ready to create, innovate, and lead with passion, we’d love to meet 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.
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.