Third Cook

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 pay s 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 va ry by department but is typically 28 days on / 14 days off.

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

• Assist First Cook in organizing and managing the buffets and Grab & Go preparation as per the menu, pulling ingredients from stores and organizing in stations as required and directed by the First Cook.
• Preparation of vegetables, salads, garnishes, raw meats to be used in production
• Preparation and packaging of sandwiches & re-heatable micro meals
• Perform the grilling and frying of dishes under the supervision of the First and Second Cooks
• Serving, replenishing, and cleaning of buffet line during meal service and cold buffet line during pack up periods
• Monitoring and consistent replenishment of dining area, grab & go, cafe supplies and consumables (utensils, plates, cups, trays, condiments, beverages, coffee, tea, milk, ice cream, etc.)
• Perform basic and deep cleaning duties of galley work areas, equipment, floors, smallwares, flatware, cutlery and galley utensils
• Perform set up and tear down of galley work areas as directed by first and second cooks
• 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

• A culinary diploma or related work experience preferred
• 1+ years experience in a high-volume kitchen environment with fundamental 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

• 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 e mployment equity and diversity