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Bridgemans Services

Second Cook

Squamish, BC, V0N 1T0, Canada

$23.34 CAD / hour · Full-time

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Job details

Pay: $23.34 CAD / hour
Job type: Full-time
Posting language: English
Posted: Oct 7, 2026

Original job description

Second Cook

Position Information

Primary Location: On MV Saga-Company Vessels 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 23.34/ 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 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

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More about this job

Responsibilities

The Second Cook is responsible for high-volume line cooking, buffet preparation, and overseeing the Third Cook's tasks. They must also ensure galley cleanliness, assist with inventory management, and maintain high standards of food safety and hygiene.

Requirements

Candidates should have a culinary diploma or equivalent experience, along with at least 2 years of experience in high-volume production kitchens. Applicants must be able to work a rotational schedule and pass pre-employment drug, alcohol, and medical screenings.

Skills

High volume cooking
Food preparation
Menu execution
Kitchen sanitation
Inventory management
Multitasking
Team collaboration
Culinary techniques
Food safety
Buffet service

Benefits

Extended Health Benefits
Paid flights
Transportation to and from project site

Visa sponsorship

Not detected in the job text

Keywords

Second Cook
Marine
Floatel
Culinary
Foodsafe
High volume
Galley
Rotational
Hospitality
Food preparation
Buffet
Kitchen management
Marine medical
Safety certification
Inventory
Commercial cooking equipment

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