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First Cook

Bridgemans Services Group
Squamish, CAN
Junior · 2+ years experience
Onsite
CAD 25.36 / hour
Discovered 1 weeks ago

Full Job Posting

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.

Preferred Qualifications

  • A culinary diploma or related work experience preferred
  • Foodsafe Level I required, Level II preferred

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