First Cook

Job summary

The First Cook is responsible for executing daily food production, including preparing core components and batch cooking for high-volume service. They also oversee Second and Third Cooks, monitor production levels, and ensure strict adherence to food safety standards.

Job details

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 Hourly Wage: $CAD 25.36/ hour Benefits Package offered: Extended Health Benefits Contact Information: [email protected] The Company: Bridgemans Services Group is a leading provider of turnkey marine infrastructure, offering premium floating workforce accommodations (floatels), marine logistics, and marine construction services. Headquartered in Vancouver, BC, Bridgemans operates 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 our residents and crew experience top-tier service on board our floatels. Floatel Life: At Bridgemans, 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, our floatels foster 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: At Bridgemans, 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 the floatel is completely seamless and stress-free. Bridgemans pays for 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 schedule may vary by department but is typically 28 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 Bridgemans Services Group 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 hires on the basis of merit and is committed to employment equity and diversity.

What you’ll do

The First Cook is responsible for executing daily food production, including preparing core components and batch cooking for high-volume service. They also oversee Second and Third Cooks, monitor production levels, and ensure strict adherence to food safety standards.

Requirements

Candidates should have a culinary diploma or related experience and at least 2 years of progressive cooking experience in high-volume environments. A Foodsafe Level I certification is required, and the ability to pass a drug screen and marine medical examination is mandatory.

Benefits

• Extended Health Benefits • Paid flights • Transportation to and from project site • Meals provided • Accommodations provided

Listed skills

• interpersonal skills · Preferred
• Attention to detail · Preferred
• Food safety · Preferred
• Communication · Preferred
• Multitasking · Preferred
• Team Leadership · Preferred
• Inventory management · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Food production
• Batch cooking
• Food safety
• Menu preparation
• Inventory management
• Team leadership
• Multitasking
• Culinary techniques
• Communication
• Interpersonal skills
• Attention to detail
• Hygiene maintenance
• Employment Equity
• High Volume Production
• Management
• Housekeeping
• Cooking
• Crisis Management
• English Language
• Food Safety And Sanitation
• Food Preparation
• Interpersonal Communications
• Team Oriented
• Detail Oriented

Job areas

• Food & Beverage
• Hospitality
• Transportation
• Logistics
• Trades
• First Cook
• Cook
• Cooks
• Cooks, Restaurant