3rd Cook

**About LandSea**

**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 (Seafarers’) required by Transport Canada for the specific job.

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 3rd Cook-Sandwich Maker-Grab and Go person is responsible for the immediate working area and/or as the Chef delegates. The 3rd Cook-Sandwich Maker-Grab and Go assists all the cooks in required matters.

**Responsibilities**:

- Clean, peel, slice and trim foodstuffs using manual and electric appliances.
- Use deep fryer, grill, oven, dispensers, and other equipment to prepare fast food items such as sandwiches, hamburgers, fries, salads, ice cream dishes, milkshakes, and other beverages.
- Portion, assemble, and wrap food or place it directly on plates for service to patrons, and package take-out food.
- Use equipment to prepare hot beverages such as coffee and tea specialties.
- Serve customers at counters or buffet tables.
- Stock refrigerators and salad bars and keep records of the quantities of food used.
- Wash and peel vegetables and fruit
- Wash worktables, cupboards, and appliances
- Remove trash and clean kitchen garbage containers.
- Unpack and store supplies in refrigerators, cupboards, and other storage areas.
- Sweep and mop floors and perform other duties to assist cook and kitchen staff.
- Offers exceptional service and creates a positive guest experience.
- Assists with the transportation of all food products, be sure it is packed and stacked in accordance with Kitchen Standard Operation Procedures (SOPs)

**Qualifications**
- Minimum of 1-3 years' experience as 3rd Cook preferably in a remote environment.
- Post secondary culinary education is considered an asset.
- Proven organizational, time management and interpersonal skills (including reading, writing, and speaking English) in an industrial kitchen environment.
- Food Safety certification in the province of British Columbia for the duration of employment is required.
- Ability to work within a multicultural diverse environment.
- Excellent written and verbal English

**Physical Requirements (must be physically fit to perform the following)**
- 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.

**Certifications and other requirements**
- 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.
- Serving it Right Certification an asset
- WHMIS 2015
- Valid Government Issued Identification
- Must be legally entitled to work in Canada (Canadian, PR Status, or valid Work Permit)
- Criminal Record Check
- Must be able to provide own transportation to designated travel hub (Edmonton, Calgary, Vancouver, Prince George, Terrace etc.,)
- Able to work night shift.
- Available to work multiple rotations including but not limited to 21-7, 2-2,4-2 etc.
- Be able to provide at least 2 professional work references.
- Be able to provide photo identification (PDF of photo ID) to verify identity during virtual interview

**Work**
- 12 hours shifts.
- Day, evening, night
- 7 days a week
- 4-week continuous work scheduled
- 2 weeks scheduled off work after 4-week work rotation.
- Work and stay onboard during work rotations.