Second Cook
$43,472,000–$45,552,000 year
On-siteSquamish, British Columbia, Canada
Job Summary
Produce high-volume cooking for buffets and Grab & Go stations, oversee Third Cook preparation of vegetables, salads, and raw meats, and manage sandwich and micro-meal packaging. Perform all cooking duties under First Cook supervision, serve and replenish buffet lines, and direct basic and deep cleaning of galley areas, equipment, and utensils. Assist storekeeper with unpackaging provisions and maintain chillers, freezers, and cooking ranges. Work rotational shifts of 30 days on/15 days off at $CAD 20.90 to 21.90 per hour on MV Saga alongside Squamish, BC. Maintain high personal hygiene and communicate effectively within the team.
Required Qualifications
- 2+ years progressive cooking experience as a Second or Third Cook in high volume production kitchens or banquet/accommodations facilities
- comprehensive knowledge of culinary techniques, food preparation, and presentation
- 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
- Ability to pass required training to hold valid MED Domestic Vessel Safety Certificate
- Ability to pass required training to hold Crowd and Crisis Management certificate
Desired Qualifications
- A culinary diploma
- Foodsafe Level I or greater
- Preference given to those with kitchen experience in a high-volume production kitchen environment
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