First Cook – Vessel Production Kitchen

About the role

The First Cook will lead daily food production on the MV Saga, delivering high‑volume meals for crew accommodation and buffet services. Working on a rotational schedule, you will ensure consistent quality and safety while supporting the Sous Chef in a fast‑paced maritime environment.

Key responsibilities

• Execute daily food production, prep, ingredient pull and tempering according to recipe and yield guidelines.
• Prepare core components (proteins, sauces, starches, vegetables) in large quantities, ensuring proper cooking, portioning and presentation.
• Maintain continuous supply for buffets and Grab & Go stations through line and batch cooking.
• Oversee Second and Third Cooks on shift, ensuring tasks meet quality and food‑safety standards.
• Monitor production levels, report ingredient availability and alert the Sous Chef to shortages.
• Maintain food‑safety logs and assist with ordering, receiving and rotating stock.

Required profile

• Culinary diploma or equivalent experience.
• Foodsafe Level I (required) and Level II (preferred).
• Minimum 2 years progressive experience as a First Cook in high‑volume production or banquet facilities.
• Strong communication, attention to detail and ability to multitask.
• Willingness to work flexible hours, including nights, weekends and holidays on a 30‑day on/14‑day off rotation.

Required skills

• Foodsafe Level I certification
• Foodsafe Level II certification (preferred)
• Culinary techniques for high‑volume production
• Batch and line cooking in large‑scale kitchen environments

What we offer

• Hourly wage ranging from $22.50 to $24.46 CAD
• Rotational schedule: 30 days on board, 14 days off
• Vessel Protection and Indemnity Insurance