Kitchen Program Lead

The Kitchen Program Lead will ensure the alignment of the Kitchen program activities with the organization's mission, while ensuring the operational excellence of the workshops. This person will plan and coordinate all of the kitchen workshops in collaboration with the kitchen animation team and the programs manager, ensuring that the activities run smoothly. The Kitchen Lead will participate in the running of the workshops, supervising their optimal operation and supporting the animation team to ensure that they have the necessary resources and skills. The Kitchen Lead will demonstrate excellent organizational skills and resourcefulness in managing the purchasing and inventory control, while proposing continuous improvement initiatives to optimize operations. She/he will maintain regular communication with management on the development of the Kitchen program, contributing to the evolution and relevance of the services offered. This position requires team management and communication skills, as well as a commitment to the organization's mission and an ability to adapt to daily operational challenges.

**Primary Duties and Responsibilities**
- Ensure that the Kitchen program offers activities aligned with the mission and complementary to the services offered by other organizations in the community;
- Manage the kitchen team, communicate HR needs to management, participate in hiring related to initiatives managed by this position;
- Create internship opportunities for students and accompany them during their time with the organization, ensuring follow-up as required by educational institutions;
- Develop and facilitate cooking workshops for vulnerable populations including seniors and youth;
- Be available or be present during the workshop hours to respond to situations that may arise;
- Propose and implement administrative and practical processes that promote effective management of the cooking program;
- Ensure that all ingredients, utensils and documents required for the workshops are ready and available for facilitators to conduct their workshops;
- Coordinate all purchase orders for staff, from start to finish (ordering, receiving, organizing and storing), and compare prices to minimize costs;
- Compile relevant data, evaluate program impact, write activity reports and participate in reporting on initiatives related to the availability of unprocessed food;
- Participate in strategic planning and ensure the implementation of actions related to the Kitchen program;
- Make sure all program evaluations, annual reports and menu plans are done;
- Oversee all components of workshop registration, including the transfer of data between platforms;
- Organize food production for the organization's events and selected community activities with the partners;
- Develop program budgets, and track revenues and expenses associated with projects managed by this position;
- Ensure professional and regular communication with all project partners;
- Manage the kitchen bookings with the partners and collaborators;
- Promote the other programs offered by Corbeille de Pain to the local community, in order to raise awareness of the services offered and encourage registration of new participants;
- Develop promotional and communication strategies that are in line with the initiatives managed by this role, including raising awareness of various food security-related events in the West Island and with the network;
- Create procedures and protocols for the Kitchen program;
- Responsible for the coordination and scheduling of all the Kitchen animators;
- Ensure that all Kitchen animators are aware of and are complying with CDP standards as far as organization, cleanliness, teaching practices, etc.
- Other related tasks directed by the Programs manager and/or the administrators.

**Knowledge and Skills**
- Bilingual: French and English at an advanced speaking level and an intermediate writing level. Knowledge of any other languages is an asset;
- Autonomy, initiative, dynamism, interpersonal skills, creativity, and active listening skills;
- Meal planning and cooking skills;
- Knowledge of canning is an asset;
- Ability to organize, plan and work in a team and manage a team of 2 to 5 Kitchen program employees;
- Ability to meet deadlines and to be flexible to change;
- Ability to see the big picture and plan for immediate and long-term needs;
- Interest in CDP’s mission and values (food security, waste reduction, sustainable agriculture, community, health nutrition, food systems, etc.);
- Experience working with, or open to working with, persons of different age groups, cultural backgrounds and persons with mental and physical disabilities;
- Experience with Excel, Google Suite and Airtable software is considered an asset.

**Qualifications**
- A CEGEP diploma or a university degree in a related field, or a minimum of 1 to 2 years' relevant experience in managing a restaurant or a large kitchen.
- Knowledge / studies in cooking. Studi