Second Cook

Bridgemans-Services; Squamish; On-site; CAD 29,000 - 32,000; Full time

Benefits offered by this job

Vessel Protection & IndemnityInsurance

Job summary

Bridgemans Services Group LP (Bridgemans Crew Management Ltd.) is seeking a Second Cook to perform high-volume line cooking aboard vessels serving Squamish, BC. This rotational role (30 days on, 14 days off) requires flexibility for nights, weekends, and holidays and adherence to onboard hygiene standards.

Responsibilities include supervising junior cooks, food preparation, packaging meals, and maintaining galley equipment and cold storage.

Qualifications

• Minimum 2+ years progressive cooking experience in high-volume kitchens.
• Culinary diploma or related work experience preferred.
• Foodsafe Level I or greater preferred.

Responsibilities

• Produce high-volume line cooking for buffets and Grab & Go per menu.
• Oversee vegetable, salads, garnishes, raw meats prep for production.
• Prepare and package sandwiches & re-heatable meals; supervise Third Cooks.

Skills

Cooking experience

Teamwork

English communication

Attention to detail

Education

Culinary diploma or equivalent

Foodsafe Level I

Job description

Second Cook

Position Information

Primary Location:On MV Saga-Company Vessels alongside Squamish, BC

Employee Status: Rotational - 30 days on/14 days off

Company Operating Name:Bridgemans Crew Management Ltd.

Business Address: 342 Water St, Vancouver, BC

Terms of Employment: Hourly - Rotational

Language of Work: English

Average Hourly Wage: $CAD 20.90 to 22.71/ hour

Benefits Package offered: Vessel Protection and Indemnity Insurance

Contact Information: [e-mail]

Bridgemans Services Group LP (Bridgemans Crew Management Ltd.)provides flexible, full-service vessels for industrial workforce accommodation, logistics and ferry service at any location throughout the world. BSG customizes services to the exact needs and locations of clients, ensuring that solutions meet precise specifications, including logistics, crew transfers, housekeeping, catering and the fulfillment of all HSE requirements.

Key Responsibilities

• Producing high volume on the line cooking for the buffets and Grab & Go preparation as per the menu
• As directed by the First Cook, oversee Third Cook preparation of vegetables, salads, garnishes, raw meats to be used in production
• Preparation and packaging of sandwiches & re-heatable micro meals & overseeing Third Cooks performing these duties
• Perform all aspects of cooking of dishes under the supervision of the First Cook
• As required, serving, replenishing, and cleaning of buffet line during meal service and cold buffet line during pack up periods
• Perform and direct Third Cooks' basic and deep cleaning duties of galley work areas, equipment, floors, smallwares, flatware, cutlery and galley utensils
• Assist storekeeper with unpackaging and location of provisions to dry, cool, frozen storerooms
• Ensure that all equipment is clean and ready for the next task after each use, this includes but is not limited to industrial and commercial cooking ranges, ovens, boilers, fryers, griddles, utensils, and other equipment.
• Maintain and organize the content of the chillers and freezers
• Communicate effectively with fellow Team members, participating in departmental goals
• Maintain high personal hygiene during working hours and at all times while onboard

Qualifications

• A culinary diploma or related work experience preferred
• Foodsafe Level I or greater preferred
• 2+ years progressive cooking experience as a Second or Third Cool in high volume production kitchens or banquet/accommodations facilities and comprehensive knowledge of culinary techniques, food preparation, and presentation
• Excellent communication and interpersonal skills
• Strong attention to detail and ability to multitask in a fast-paced environment.
• Preference given to those with kitchen experience in a high-volume production kitchen environment
• Ability to work flexible hours, including nights, weekends, and holidays on a rotational basis of at least 30 days on board the vessel at a time
• Ability to work in a team-oriented environment where the English language is spoken during work hours
• Ability to test negative in a pre-employment Drug & Alcohol screen, marine medical examination, physical demands assessment based on working conditions below
• Within 6 months of commencement of employment, capable of passing required training to hold valid MED Domestic Vessel Safety Certificate, Crowd and Crisis Management certificate which employer will arrange upon successful completion of probationary period

Working Conditions

• Constant standing and walking throughout shift
• Frequent lifting and carrying up to 30lbs
• Frequent kneeling, pushing, pulling and lifting
• Regular ascending or descending stairs, ramps & ladders
• Tolerance of an environment where heat, steam, water are frequent

At Bridgemans Services Group LP (Bridgemans Crew Management Ltd.) we believe that each employee contributes directly to our growth and success. We are committed to workplace excellence, safe work environments and the communities where we work and live. Bridgemans Services Group LP (Bridgemans Crew Management Ltd.) hires on the basis of merit and is committed to Employment equity and development.