Second/ Third Cook

Bridgemans Services•Squamish, BC

2d•CA$19 - CA$25•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. Reporting to the Sous Chef, responsibilities and essential job functions include, but are not limited to, the following:

Requirements

Extensive 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.
Ability to work flexible hours, including nights, weekends, and holidays.
In-depth knowledge of health and safety regulations and the ability to ensure compliance.
Ability to work in a team-oriented environment .
Required to hold valid MED Domestic Vessel Safety certificate, Crowd and Crisis Management certificate, marine medical certificate, which employer will support arranging and subsidizing

Nice To Haves

A culinary diploma or related training may be preferred

Responsibilities

Assist First Cook in organizing and managing the buffets and Grab & Go preparation as per the menu
Follow the work checklist prepared as posted daily
Ensure that all prep is completed for the next day’s service
Perform basic cleaning duties, ensuring that workstations are left clean and sanitized
Ensure that all equipment is clean and ready for the next task after each use, this includes but is not limited to cooking ranges, ovens, boilers, fryers, griddles, utensils, and other equipment.
Maintain and organize the content of the chillers and freezers
Perform the grilling and frying of dishes under the supervision of the First Cook
Communicate effectively with fellow Team members, participating in departmental goals
Maintain high personal hygiene during working hours and at all times while onboard
Before signing off, prepare a proper handover with notes for your reliever
You are responsible for your own health and safety