Desired start date of the position: end of October 2026 (flexible)

Workplace
Bella Desgagnés Ship (By Relais Nordik Inc.) Passenger Transport/Tourism/Goods

Arrival/Departure Point
Port of Rimouski Transport paid from your home to the port, with free parking (no distance limit)

Recruiting Company
Groupe Sacrée Soirée

Work Schedule
in a 3 weeks on land/3 weeks at sea formula or 4/4

Accommodation/Meals on board
in a private cabin, all meals are provided at no charge

Probation Period
140 days of navigation

Remuneration
according to experience and internal salary scale in effect / Attractive daily rate / Holiday % is paid on each paycheck / The % that represents holidays is also paid on each paycheck.

Extra benefits after probation

RRSP contribution

PAE

dental

medical & travel insurance

telemedicine

Please note that this position is compatible with family life (as is the case for many members of the current crew), and the atmosphere on board is intended to be respectful and friendly.

The Head Chef operates under the responsibility of the Passenger Services Manager. His main role is the supervision of the entire food service: management of the ship's kitchen, dining room, and cafeteria.



He also ensures the development and maintenance of food service standards for passengers and crew members.

MAIN TASKS-RESPONSIBILITIES

Ensure the complete management of the kitchen;

Prepare daily meals (breakfasts, lunches, dinners) for the crew and passengers, considering their needs and expectations;

Ensure inventory management on board;

Place weekly orders for food/beverages;

Ensure compliance with hygiene/sanitation rules (MAPAQ);

Train and supervise the entire team (kitchen and cafeteria);

Conduct rigorous quality control;

Develop and standardize varied, nutritious, and balanced menus adapted to the duration of the trip, available stocks, and specific diets -in collaboration with other position holders-;

Analyze food needs and costs per plate;

Plan the annual production of products;

Perform all other related tasks.

Work Rhythm
Permanent position

Approximately 22 weeks of navigation per year: 3 weeks of navigation/3 weeks on land formula, or in 4/4;

Off navigation season: developing needs for the next season: creating and developing menus/recipes, portion standardization, cost analysis per plate, product retrospectives by suppliers, participating in annual maintenance operations (kitchen, equipment).

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