Cuisine program manager


Corbeille de Pain Lac St-Louis
 is a non-profit organization dedicated to food security for vulnerable populations on Montreal’s West Island. Our mission is to offer enriching and inclusive activities, while promoting values of solidarity and sustainability. As Kitchen Coordinator, you will also be an ambassador for our mission and play a key role in achieving our objectives.

We firmly believe that teamwork and individual fulfillment contribute to the quality of our organization. We are committed to creating an environment where everyone can develop their potential and invest in a mission of inclusion.

Job Description :

As Kitchen Program Manager, you will be responsible for the planning, coordination and smooth running of our culinary workshops. You will play a key role in managing the animation team, overseeing logistics and strategic development of the program. You will occasionally participate in the facilitation of workshops, while ensuring that overall operations are aligned with the organization’s mission.

Responsibilities:

  • Manage and support the kitchen team (recruitment, training, supervision)
  • Coordinate, plan and ensure the logistics of culinary workshops
  • Participate in workshops for vulnerable groups (seniors, young people, etc.).
  • Supervise procurement: purchase orders, receiving, inventory, cost control
  • Create tools, protocols and procedures for optimal program management
  • Draw up and monitor budgets for projects under your responsibility
  • Collect the data needed to evaluate the program’s impact and draw up reports
  • Manage registrations and the transfer of data to the relevant platforms
  • Participate in the strategic planning of the Cuisine program
  • Constant communication with management, partners and employees
  • Organize food production for internal and community events
  • Promote other Corbeille de Pain services to the community
  • Develop communication strategies around food security issues in the West Island
  • Ensure compliance with health, hygiene and safety standards in all workshops

Profile required:

  • College diploma (DEC) or university degree in a relevant field, or equivalent experience (minimum 1 to 2 years in kitchen or restaurant management)
  • Knowledge or education in cooking – training in nutrition is an asset
  • MAPAQ certification in food hygiene and safety (training available if not acquired)
  • Team management, organization and communication skills
  • Ability to work in a dynamic, multi-faceted community environment
  • Sense of initiative, autonomy and collaborative spirit