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Second Cook

Bridgemans Services Group
Squamish, CAN
Junior · 2+ years experience
Onsite
CAD 23.34 / hour
Discovered 1 weeks ago

Full Job Posting

Key Responsibilities

  • Reporting to the First Cook, responsibilities and essential job functions include, but are not limited to, the following:
  • 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

Qualifications

  • 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
  • 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 or greater preferred

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