Working under the Supervision of the Master, the Cook is responsible for preparing and serving three meals per day for seven to thirteen crew members. The position is responsible for loading inventory and putting away the ship’s stores, as well as cleaning and maintaining the galley and mess areas.
Certifications required include a Marine Emergency Duties Level A1, BC Food Safe Certificate, cooking diploma, and Transport Canada Medical certificate. The Cook or Steward must be able to take direction and properly use all safety and firefighting equipment on the vessel, as well as utilize all built in safety features.
Learn more about Deckhand requirements and training
How to Apply
Seaspan hires Cooks from one of two unlicensed union halls (listed below). To apply, please contact one of the following:
Seafarers’ International Union of Canada
301 – 1620 West 8th Avenue
International Longshore & Warehouse Union Canada
120 – 111 Victoria Drive