Careers

Do you want to be Cook?

Do you have a passion for adventure and like to travel? Do you enjoy being out to sea? Do you enjoy cooking? Then, we may have the job for you!

What do they do?

Cooks prepare and serve the meals on board Canadian Coast Guard vessels. They provide healthy meals, served on time and prepared in a clean environment.

When opportunities arise, a cook may be promoted to a chief cook, responsible for the operation of the galley. This includes supervising staff, keeping inventory and developing menus while adhering to health and safety standards.

How do I become a Cook?

To become a cook, you must complete a marine cooking program from a recognized institute, such as the College of the North Atlantic. You will also need to complete a Marine Emergency Duties (MED) certificate.

During your marine cooking studies, it would be beneficial to seek opportunities working in the galley on seafaring vessels. Some college programs offer a work-term in the galley on an offshore vessel.

Openings for jobs with the Canadian Coast Guard (CCG) are advertised through the Public Service Commission (PSC) website at www.jobs.gc.ca.

Spotlight on… Isabella Walsh, Chief Cook, CCGS Teleost

Isabella has a passion for cooking. She decided to return to school to obtain her cooking certificate after her last job.

She was hired by the Canadian Coast Guard and enjoys every minute of her time at sea. “The galley is the heartbeat of the ship and is their home away from home,” says Isabella.

Isabella takes great pride in her job as chief cook with the Canadian Coast Guard and the opportunities it brings. She says working for the Canadian Coast Guard provides her with the opportunity to meet a lot of different crews in the Newfoundland and Labrador and the Maritimes Regions

This document is also available for download or viewing as a PDF version (1.4 MB).

Published By:

Fisheries and Oceans Canada
Communications Branch
P.O. Box 5667
St. John’s, NL A1C 5X1

© Her Majesty the Queen in Right of Canada
DFO/2009-1609
Catalogue Number: Fs154-7/28-2009
ISBN: 978-1-100-13319-5