Sous Chef Relief - 1st Cook (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 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 for repaying 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 Sous Chef Relief-1st Cook provides relief to the Executive Chef when they are on days off and assumes the 1st Cook position when the Executive Chef is on duty. The Sous Chef Relief is responsible for planning, directing, and overseeing culinary services onboard a vessel. The 1st Cook is responsible for supervising the kitchen team, including Cooks and Kitchen Helpers and overall preparation, garnishing, and presentation of food. As Sous Chef Relief, this position reports to the Hospitality Manager and as 1st Cook, reports to the Executive Chef.
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
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