First Cook Line Cook Jobs in British Columbia (NOW HIRING)

First Cook

Position Information

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

Employee Status: Rotational - 28 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 25.36/ hour

Benefits Package offered: Extended Health Benefits

Contact Information:careers@brgmans.com

The Company:

BridgemansServices Group is a leading provider of turnkey marine infrastructure, offering premium floating workforce accommodations (floatels), marinelogistics, and marine construction services. Headquartered in Vancouver, BC,Bridgemansoperates globally, helping industry leaders execute complex projects in remote locations safely, sustainably, and in partnership with local communities.

We hire passionate professionals across a diverse range of operational roles to support our floating accommodations and marine fleet, including deckhands, marine officers, and captains, as well as hospitality, culinary, and housekeeping team members who ensure ourresidentsand crew experience top-tier service on boardourfloatels.

Floatel Life:
AtBridgemans, we believe that providing an exceptional living and working environment is essential to supporting our workforce. When you join our team, you will enjoy comfortable accommodations complemented by delicious, freshly prepared meals. Beyond the workday, ourfloatelsfoster community and social engagement, featuring fully equipped games rooms and recreational activities, a dedicated fitness area, and an onboard convenience store to ensure you have everything you need right at your fingertips.

Career Advancement:
AtBridgemans, a job is just the beginning of an exciting professional journey. We are dedicated to fueling your long-term growth by supplying and supporting essential marine certifications, actively opening doors to dynamic marine careers around the world. Whether you are looking to advance within our fleet or expand your horizons across the global maritime industry, we provide the tools, training, and pathways you need to chart a successful course for your future.

Benefits:
Your health, well-being, and peace of mind are top priorities. That is why we offer a comprehensive benefits package designed to support you both on and off the job.

Schedule:
Getting you to and from thefloatelis completely seamless and stress-free.Bridgemanspaysfor your flights(from major Canadian cities)and transportation to and from the project site, ensuring your travel is fully arranged and supported for every shift rotation.
Rotational schedulemay varyby departmentbutistypically28 days on/14 days off.

Key Responsibilities

Reporting to the Sous Chef, responsibilities and essential job functions include, but are not limited to, the following:

• Execute daily food production, prep, ingredient pull and tempering lists according to recipe and yield guidelines provided by the Sous Chef
• Prepare core components, including proteins, sauces, starches and vegetable dishes in large quantities, ensuring items are appropriately cooked, adequately portioned, and presented aesthetically
• Produce high volume on the line and batch cooking to supply the buffets and Grab & Go stations for meal periods without interruption in supply of prepared dishes
• In conjunction with the Sous Chef, oversee all Second and Third Cooks on shift, ensuring tasks are completed efficiently, at high quality, and in strict adherence to food safety standards
• Monitor and report daily production levels, assess ingredient availability and proactively inform the Sous Chef of shortages or supply needs.
• Maintain food safety logs and other food safety tasks as directed by the Sous Chef.
• Assist Sous Chef with the ordering, receiving, and rotating of dry, fresh, and frozen stock.
• 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 required, Level II preferred
• 2+ years progressive cooking experience as a First Cook in high volume production kitchens or banquet/accommodations facilities and 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.
• 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 BridgemansServices Group we believe that each employee contributes directly to our growth and success. We are committed to workplace excellence, safe workenvironmentsand the communities where we work and live.Bridgemanshireson the basis ofmerit and is committed toemployment equity anddiversity.