Halifax, Ns Banquet cook Jobs – 9 Openings This Week

Chef
3317681 NOVA SCOTIA LIMITED —Lower Sackville, NS
- $30 an hour
- Full-time
- English
- High school diploma or GED
- In-person
Quick apply
Head Chef
Doraku Foods limited —Dartmouth, NS
- $32–$35 an hour
- Full-time
- Cooking
- English
- Team management
- Disability insurance
- Dental care
Quick apply
Cook 1
The Westin Nova Scotian —Halifax, NS
- $23.03 an hour
- Weekends as needed
- Cooking
- English
- Hotel
Quick apply
8d
First Cook
SilverBirch Hotels & Resorts —Halifax, NS
- $22.01–$23.01 an hour
- Full-time
- ServSafe
- Cooking
- Hotel
South Indian Cook
Ilai South Indian Restaurant —Nova Scotia
- $20–$26 an hour
- Full-time
- Cooking
- Team management
- Leadership
Quick apply
Second Cook
SilverBirch Hotels & Resorts —Halifax, NS
- $19.22–$20.22 an hour
- Part-time
- ServSafe
- Cooking
- Hotel
Line Cook
Four Points by Sheraton Halifax —Halifax, NS
- $19.57 an hour
- Full-time
- English
- Hotel
- Communication skills
Quick apply
Head Cook
Courtyard by Marriott Dartmouth —Dartmouth, NS
- $19.50 an hour
- Cooking
- English
- Hotel
Quick apply
10d
First Cook/ Cook 1 (Relocation to Jasper)
Fairmont Jasper Park Lodge —Canada
- From $21.38 an hour
- Full-time
- English
- Hotel
- In-person
10h

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Head Chef
Good Robot Brewing Company —Halifax, NS
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Head Chef
Doraku Foods limited —Dartmouth, NS
Train and supervise current chefs and cooks in traditional Japanese culinary techniques, including dashi (broth) and house-made sauce preparation.
$32–$35 an hour
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Toronto Cricket Skating and Curling Club —North York, ON
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Italian Cuisine Banquet Cook
Stage North Div. of Venu Event Space —Concord, ON
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Chef

3317681 NOVA SCOTIA LIMITED
Lower Sackville, NS

Quick apply

Job details

Permanent | Full-time

Skills

English
High school diploma or GED
Food preparation

Full job description

Hire for one Chef position – Jinloong Chinese Restaurant
518 Sackville Drive, Lower Sackville, NS, B4C 2R8
(902) 252-4555

Full-time, Permanent
Start Date: As soon as possible

35hours per week
$30 per hour

Job duties:

Lead day-to-day kitchen operations for dine-in, takeout, and group/catering orders, coordinating prep and cooking so service runs smoothly during peak hours.

Maintain food quality and consistency by setting standards for flavour, presentation, and portioning; review outgoing dishes and adjust preparation methods when needed.

Create and update menus and seasonal specials with management; refine recipes and prep specifications to match customer preferences and operational capacity.

Discuss and coordinate wedding meals, banquets, corporate/group bookings, and other specialty functions with clients/management (menu options, headcount, dietary restrictions, timing, and service style).

Plan production for functions and large orders by building prep timelines, batch-cooking plans, and portion controls to meet deadlines while minimizing waste and controlling food cost.

Forecast ingredient requirements using reservations, function schedules, and sales patterns; coordinate ordering and receiving to ensure supply readiness for both regular service and events.

Organize staffing for daily service and special functions: assign stations and responsibilities for the kitchen team and adjust workload based on volume and priorities.

Supervise and train cooks/kitchen helpers through hands-on coaching in prep techniques, station setup, workflow efficiency, and safe equipment/tool handling.

Coordinate with front-of-house on order flow, pacing, special requests, and packaging/labeling standards for takeout and catering deliveries to ensure accuracy and customer satisfaction.

Oversee inventory control by monitoring stock levels, checking deliveries, ensuring proper storage and FIFO rotation, and maintaining clear records to reduce loss and spoilage.

Coordinate equipment needs by routinely checking the condition of key kitchen tools and appliances and arranging purchases, maintenance, and repairs to prevent downtime.

Ensure compliance with food safety and health regulations by enforcing sanitation routines, safe food handling, and a clean, organized work environment.

Participate in hiring for kitchen positions by helping draft job requirements, screening candidates, conducting interviews, and supporting hiring/onboarding decisions when required.

Cook on special guests, banquets, or peak periods while continuing to oversee overall kitchen execution and timing.

Requirement:

Education:
Secondary (high) school graduation certificate.

Culinary management certificate or diploma is an asset

Experience:
Several years of experience in commercial food preparation.

Language:

fluent English

You must be legally authorized to work in Canada to apply.

Send your resume and application to:
[email protected]

Job Types: Full-time, Permanent

Work Location: In person

Quick apply

Refine Your Search

banquet cook jobs in halifax, ns

Chef

Head Chef

Cook 1

First Cook

South Indian Cook

Second Cook

Line Cook

Head Cook

First Cook/ Cook 1 (Relocation to Jasper)

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