Sous Chef

Job summary

Lead the galley team and oversee food preparation, presentation, and inventory management in the absence of the Executive Chef. Ensure high service standards, maintain hygiene, and assist with menu planning and staff coaching.

Job details

Sous Chef 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 Average Hourly Wage: $CAD 25.36 to 31.25 / hour Benefits Package offered: Extended Health Benefits Contact Information: [email protected] 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 Executive Chef, responsibilities and essential job functions include, but are not limited to, the following: Lead the galley team in the absence of the Executive Chef Provide guidance and coaching to junior galley colleagues, including but not limited to line cooking, food preparation, and dish plating Oversee and organize all galley stock levels and ingredients inventory Ensure that the FIFO rotation system is maintained, verifying all food products are properly dated and organized for quality assurance purposes Manage food and product ordering by keeping detailed records and minimizing waste, while working with existing systems to improve waste reduction and manage budgetary concerns Supervise all food preparation and presentation levels to ensure the highest levels of quality and standards Work closely with the Executive Chef to maintain the organization of the galley, colleague abilities and promote a culture of training and coaching Assist the Executive Chef in menu planning Ensure a high level of service, quality and presentation in all outlets Always maintain a high level of personal hygiene onboard Qualifications: A culinary diploma or related training may be preferred Experience as Sous Chef will be preferred 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. Ability to work flexible hours, including nights, weekends, and holidays. In-depth knowledge of health and safety regulations and the ability to ensure compliance. Ability to work in a team-oriented environment Required to hold valid MED Domestic Vessel Safety certificate, Crowd and Crisis Management certificate, marine medical certificate, which employer will support arranging and subsidizing Working Conditions: Constant standing and walking throughout shift Frequent lifting and carrying up to 50lbs Frequent kneeling, pushing, pulling and lifting Occasional ascending or descending ladders, stairs and ramps 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.

What you’ll do

Lead the galley team and oversee food preparation, presentation, and inventory management in the absence of the Executive Chef. Ensure high service standards, maintain hygiene, and assist with menu planning and staff coaching.

Requirements

Preferred culinary diploma and experience as a Sous Chef with extensive knowledge of culinary techniques. Must hold or be able to obtain MED Domestic Vessel Safety, Crowd and Crisis Management, and marine medical certificates.

Benefits

• Vessel Protection And Indemnity Insurance

Listed skills

• Food preparation · Preferred
• Multitasking · Preferred
• Inventory management · Preferred
• interpersonal communication · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Culinary Techniques
• Food Preparation
• Plating
• Inventory Management
• FIFO Rotation
• Waste Reduction
• Menu Planning
• Budget Management
• Staff Coaching
• Health And Safety Compliance
• Multitasking
• Interpersonal Communication

Job areas

• Food & Beverage
• Hospitality
• Logistics
• Transportation
• Management & Leadership