Seafaring staff
3RD COOK

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Region, city
Côte-NordBas-Saint-Laurent, Rimouski
Job type
Permanent
Subsidiary
Relais Nordik

🚢 Sail into your future with us! 🚢

 

Relais Nordik Inc. provides maritime services for passengers (residents and tourists) and goods travelling on Quebec’s Middle and Lower North Shore, as well as Anticosti Island. Relais Nordik operates the mixed cargo/passenger vessel Bella Desgagnés, offering its customers a cruise vacation, a unique experience of discovery and adventure, all in an authentic and unusual setting where tourists and regular maritime operations mix.

 

 

 

Ready for a new opportunity?

 

Contact us to find out if the position of 3rd Cook is right for you!

 

The masculine form is used to lighten the text, without prejudice to the feminine form.

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Job description

The Bella Desgagnés’ kitchen has an excellent reputation and aims to showcase the unique products of the Lower North Shore and Bas-Saint-Laurent. The ship has a modern, well-equipped kitchen that produces around 66,000 table d’hôte plates per season.

 

Reporting to the Head Chef, the 3rd Cook works closely with the other members of the kitchen team. He is responsible for:

        • Lunch boxes, vegetable cutting, appetizers, etc.
        • Maintaining a clean work environment.

 

More specifically, the 3rd Cook main responsibilities are to:

 

        • Take daily temperatures in refrigerated areas
        • Wash, peel and cut fruit for lunches
        • Fill fridge (lunch box) overnight
        • Cut cold cuts
        • Wash, peel and cut daily vegetables and potatoes
        • Execute basic preparations (salads)
        • Prepare and serve starters according to standard recipes
        • Clean workstation, cupboards and accessories
        • Serve at the hot table
        • Assemble plates according to instructions
        • Ensures cleanliness of premises and equipment used
        • Receives and stores kitchen products
        • Temporarily performs the duties of a related or lower position when required
        • Participates in all related tasks

Required Skills

        • Academic training in institutional cooking/pastry-making or 3 years of relevant experience or as a pantry worker
        • Hygiene and sanitation training
        • Ability to work as part of a team
        • Ability to work long hours on your feet

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