Second Cook

Bridgemans Services•Squamish, BC

22h•CA$21 - CA$22•Onsite

About The Position

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.

Requirements

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

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