Executive Chef (MV Isabelle)

*Open to Internal Applicants Only

Primary Location: Squamish, British Columbia, Canada (January 2024) 

Employee Status: Contract 

Work Language: English 

Hours 60 – 84 hours per week 

About LandSea 

Operating out of beautiful Squamish, British Columbia, between the mountains, sea, and sky, Landsea specializes in providing workforce accommodation and catering solutions for projects in remote land and marine locations throughout BC (British Columbia) and Western Canada. We believe in and strive towards “creating good places for people to live.  Anywhere.”

About Working on a “Floatel” 

LandSea will be providing workforce catering and accommodation services for guests onboard the MV Isabelle, a 650-passenger “Floatel”. The Floatel will be permanently docked in Squamish, B.C. and is estimated to operate for up to three years.   All crew members onboard the MV Isabelle must have the minimum marine safety certifications required by Transport Canada for the specific job.   

Individuals who do not have the required marine safety certifications (see details below) will be required to attend a 5 – 10-day marine safety program. LandSea covers the costs of training, however, crew who do not complete minimum employment contracts are responsible to repay part of all the training costs.    

At work, the crew are provided with accommodation, full meals, WIFI and can access health/gym facilities they can access when off work. We provide partial uniforms and help with the travel/reservations as needed to and from locations. Excellent Health and Wellness benefits are offered after three months.   

About the Opportunity 

The Executive Chef is responsible for planning, directing and overseeing culinary services onboard a vessel.  The Executive Chef reports to the Hospitality Director or Manager. 

Key Responsibilities 

Plan and direct food preparation and culinary activities 

Modify menus or create new ones that meet quality standards 

Estimate food requirements and food/labour costs 

Supervise kitchen staff’s activities 

Arrange for equipment maintenance or purchases 

Hire, train and manage kitchen staff 

Rectify problems and complaints 

Give prepared plates the “final touch” 

Perform administrative duties 

Comply with nutritional and sanitation regulations and safety standards 

Keep time and payroll records 

Maintain positive and professional approach with coworkers and customers 

Qualifications 

Minimum of 5 years' experience as a Head Chef 

Excellent record of kitchen management 

Ability to spot and resolve problems efficiently 

Capable of delegating multiple tasks 

Communication and leadership skills 

Keep up with cooking trends and best practices 

Working knowledge of various computer software programs (MS Office, inventory management systems, POS etc.) 

BS Degree in Culinary Arts or related certificate 

Red Seal Ticket  

Food Safe certification  

Excellent communication. Speak, read, and write English  

Team player and supports, motivates, and encourages others  

Excellent attention to detail and well-developed organizational skills  

Strong work ethic with an ability to work independently and in a team environment  

Always maintain a professional appearance  

Work safely and responsibly 

Physical Requirements 

Stand, walk, stoop, kneel, or crouch for extended periods of time  

Repeat the same movements including fast, repetitive movements of fingers, hands, and wrists  

Use muscles to lift, push, pull or carry objects up to 50 lbs.  

Use hands to handle objects and tools  

Willingness to travel often 

Certifications and other requirements 

Red Seal Chef Certification 

Domestic Vessel Safety Certificate  

Passenger Safety Management Certificate 

Advanced First Aid an asset 

Ability to clear a drug and alcohol test prior to hiring and potential random tests throughout employment with prior notice; 

Reliable mode of transportation & valid class 5 driver’s license;