Sales Director

Description:

Corbeille de Pain Lac St-Louis, a non-profit organization based in the West Island of Montreal, is dedicated to promoting food security through community-focused education, nutrition awareness, and access to healthy food. The organization encourages teamwork, shared learning, and personal growth to better serve vulnerable populations and strengthen local communities.

As the Kitchen Program Lead, you will oversee all aspects of the organization’s kitchen operations and programs. This includes planning, coordination, and supervision of cooking workshops, staff, and resources to ensure that every activity aligns with Corbeille de Pain’s mission and values. You will manage purchasing, inventory control, budgeting, and process improvement to maintain operational excellence while fostering a positive, collaborative work culture.

The role requires strong leadership, organization, and communication skills, as well as a genuine commitment to social impact, community engagement, and sustainability.

Key Responsibilities:

• Plan, coordinate, and oversee all kitchen workshops and community food programs in collaboration with the kitchen animation team and program management.

• Supervise and support a team of 2–5 kitchen employees, ensuring they have the resources and skills to deliver successful programs.

• Participate in and occasionally lead cooking workshops for vulnerable populations, including seniors, youth, and low-income individuals.

• Manage procurement, ordering, receiving, and storage of ingredients and supplies, while maintaining cost control and efficiency.

• Develop and implement administrative and operational processes that improve the overall performance of kitchen programs.

• Create internship opportunities for culinary students and provide mentorship and supervision throughout their placement.

• Evaluate program effectiveness, compile reports, and assist in the preparation of annual reports and menu plans.

• Coordinate food preparation for community events, outreach activities, and organizational initiatives.

• Prepare and manage budgets for kitchen-related projects and monitor revenue and expenses.

• Build and maintain relationships with community partners, suppliers, and volunteers to enhance program reach and collaboration.

• Ensure compliance with hygiene, safety, and food handling standards, including adherence to MAPAQ requirements.

• Promote the organization’s mission and other community programs to local participants and partners.

• Develop and execute communication and promotion strategies for food security initiatives and awareness campaigns.

• Support long-term strategic planning and contribute to the continuous development of kitchen operations.

Knowledge, Skills, and Abilities:

• Bilingual proficiency (French and English), with advanced oral communication and intermediate written ability.

• Strong organizational, leadership, and multitasking abilities.

• Excellent culinary and meal-planning skills; knowledge of food preservation and canning is an asset.

• Ability to work collaboratively with people from diverse age groups, cultures, and backgrounds.

• Competence in data entry, budgeting, and reporting.

• Familiarity with software tools such as Excel, Google Suite, and Airtable.

• Creativity, adaptability, and problem-solving mindset with a commitment to continuous improvement.

• Interest in food security, sustainable food systems, nutrition, and environmental awareness.

Qualifications:

• CEGEP diploma or university degree in a relevant field (e.g., culinary management, nutrition, hospitality, or food service administration).

• Minimum of 1–2 years of experience in kitchen or restaurant management.

• MAPAQ certification in food hygiene and safety (training may be provided).

• Valid driver’s license and access to a vehicle.

• Physical ability to stand for long hours and lift up to 20 kg safely.