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Bridgemans Services

First Cook

Squamish, BC, V0N 1T0, Canada

$25.36 CAD / hour · Full-time

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Job details

Pay: $25.36 CAD / hour
Job type: Full-time
Posting language: English
Posted: Oct 7, 2026

Original job description

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: careers@brgmans.com

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.

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More about this job

Responsibilities

The First Cook is responsible for executing daily food production, including preparing proteins, sauces, and large-volume meals for buffets. They also oversee Second and Third Cooks to ensure high-quality output and strict adherence to food safety standards.

Requirements

Candidates should have a culinary diploma or equivalent experience, along with at least 2 years of experience in high-volume production kitchens. A Foodsafe Level I certification is required, and the ability to work a rotational schedule on a vessel is essential.

Skills

Food production
Culinary techniques
Food preparation
Batch cooking
Menu execution
Food safety
Inventory management
Team leadership
Multitasking
Communication
Hygiene maintenance
Stock rotation

Benefits

Extended Health Benefits
Paid flights
Paid transportation

Visa sponsorship

Not detected in the job text

Keywords

First Cook
Culinary
Floatel
Marine
Foodsafe
Rotational
High-volume kitchen
Banquet
Food production
Inventory
Safety logs
MED Domestic Vessel Safety Certificate
Crowd and Crisis Management
Hospitality
Marine logistics

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