Storekeeper

Storekeeper

Primary

Location:

On MV Isabelle X/ Saga-Company Vessels alongside Squamish, BC

Employee Status:
Rotational

No. of Vacancy: 1

Company Operating Name:
Bridgemans Crew Management Ltd.

Business Address: 342 Water St, Vancouver, BC

Terms of Employment:
Rotational schedule for three years with the possibility of extension

Language of Work:
English

Average Hourly Wage: $CAD 20.00 to 24.00

• Vessel Protection and Indemnity Insurance

Contact Information:

Bridgemans Services Group LP (Bridgemans Crew Management Ltd.) provides flexible, full-service vessels for industrial workforce accommodation, logistics and ferry service at any location throughout the world. BSG customizes services to the exact needs and locations of clients, ensuring that solutions meet precise specifications, including logistics, crew transfers, housekeeping, catering and the fulfillment of all HSE requirements.

The Storekeeper is responsible for the physical receiving, inspection, storage, issuing, and record-keeping of food, supplies, chemicals, disposables, and related operating stock for Saga X. The role is heavily focused on galley operations, with a smaller portion of the position supporting Saga Store receiving and stock movement.

This is a physical, hands-on position. The Receiver regularly pulls, pushes, stages, and moves pallets, bins, carts, and supplies as well as lifts up to 25kg. The role requires strong attention to food safety, inventory accuracy, requisition control, product rotation, cleanliness, and documentation.

• Receive incoming deliveries for the galley, including fresh, frozen, refrigerated, dry goods, beverages, cleaning supplies, paper goods, chemicals, disposables, and operational stock.
• Check deliveries against purchase orders, packing slips, invoices, or approved order sheets.
• Confirm product name, quantity, weight, case count, packaging condition, expiry/best-before dates, and product quality.
• Identify and report shortages, overages, substitutions, damages, missing items, temperature concerns, or rejected products to the Executive Chef, Sous Chef, Storekeeper, or designate.
• Label, stage, and direct products to the correct dry storage, cooler, freezer, chemical, or operational storage area.
• Ensure refrigerated and frozen products are moved promptly to controlled-temperature storage.

• Pull, push, move, stage, and organize pallets, carts, totes, bins, and heavy cases as part of daily receiving and stock movement.
• Use approved equipment such as pallet jacks, hand trucks, carts, dollies, or other vessel-approved material-handling equipment.
• Break down pallets and move product safely into storage, production, or issuing areas.
• Maintain clear aisles, safe walkways, and properly stacked storage areas.
• Follow safe lifting, pushing, pulling, and manual-handling procedures at all times.
• Report unsafe loads, damaged pallets, blocked exits, trip hazards, or equipment defects immediately.

• Follow all food safety requirements when receiving, transporting, storing, and issuing food products.
• Check and record receiving temperatures for refrigerated and frozen products when required.
• Reject or hold products that are damaged, spoiled, contaminated, thawed, out of temperature, or otherwise unsafe.
• Keep raw, ready-to-eat, allergen-sensitive, chemical, and non-food products separated as required.
• Support FIFO rotation and ensure older stock is used before newer stock where appropriate.
• Maintain clean, organized, and sanitary receiving, storage, cooler, freezer, and staging areas.
• Use required PPE when handling food, chemicals, pallets, heavy items, or cold-storage products.

• Issue products to galley areas based on approved requisitions, par levels, production needs, or instructions from galley leadership.
• Pick, stage, and distribute food and supplies accurately to the correct department, meal period, or production area.
• Record issued stock using the approved requisition process, manual log, or inventory system.
• Ensure requisitions are complete, accurate, signed or approved when required, and filed according to procedure.
• Communicate with the galley team when stock is short, substituted, damaged, unavailable, or requires priority use.

• Conduct daily, weekly, monthly, or spot inventory counts as assigned.
• Update inventory records accurately, including counts, issues, receipts, transfers, and adjustments.
• Maintain proper stock rotation for perishable and non-perishable products.
• Monitor par levels and notify leadership of low stock, excess stock, slow-moving items, or ordering concerns.
• Keep storage areas organized, labelled, accessible, and ready for inspection.
• Assist with inventory reconciliation and investigate discrepancies when requested.

• Update daily…