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Head trainer/consultant

  • Saint-Cyprien-de-Napierville, QC, Canada

Contract

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Job details

Job type
Contract
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Working hours
4 to 5 hours per week
Posting language
English
Posted

Original job description

Cook Your Future is a culinary education program offered in schools and youth protection settings. Its goal is to teach young people experiencing vulnerability basic cooking techniques and healthy eating habits to support their transition to adulthood, using educational materials provided by La Tablée des Chefs.

Do you enjoy sharing the joy of cooking with young people? Whether you're an experienced chef or simply passionate about food, this collaboration opportunity is for you!

Desired Profile

  • Passion for food and cooking.
  • Skilled in group facilitation and teaching.
  • Comfortable working with teenagers (12-17 years old) and young adults (15-25 years old).
  • Be autonomous, organized, and responsible in carrying out the mandate.
  • Having completed a DEP (Diploma of Vocational Studies) in cooking, nutrition training, or equivalent is an asset.
  • Having experience in facilitation or education is an asset.

Services to be provided

The chef/trainer/consultant will have the following responsibilities related to the mandate:

  • Offer one culinary workshop per week (lasting 2 to 2.5 hours) as part of the mandate.
  • Teach participants basic culinary techniques and guide them in preparing the recipes.
  • Deliver each workshop using the teaching materials provided by La Tablée des Chefs and ensure they are thoroughly familiar with the workshop content before conducting it.
  • Purchase the ingredients necessary for the workshop recipes (within the authorized budget).
  • Collaborate with the beneficiary community to coordinate culinary challenges.
  • Provide the required administrative documentation for the project (e.g., invoices, evaluation questionnaires).

Important Information

  • The program is turnkey; no recipe or content creation is required.
  • The fee is $125 per workshop.
  • Tools and materials are available to support and guide you throughout the project; consult them as needed.
  • Access to reliable transportation is strongly recommended (for transporting food and equipment).
  • The project is estimated at approximately 4 to 5 hours per week. The chef/trainer/consultant commits to providing the services for the agreed-upon duration of the project (workshops). For Cuisine Ton Avenir, the mandate lasts 20 weeks and workshops are offered in-person or in the evening (during the week). The schedule is established jointly with the host organization and the consultant, based on agreed-upon availability. A criminal record check is required due to the consultant's regular contact with minors as part of the mandate. For more information, visit https://www.tableedeschefs.org/fr/ To offer your services, please send your professional profile to: eduquer@tableedeschefs.org
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Responsibilities

Lead one 2–2.5-hour culinary workshop each week, teaching basic cooking techniques and guiding participants through recipes using the provided materials. Purchase ingredients within the authorized budget, coordinate culinary challenges with the host community, and submit required project documentation.

Requirements

Applicants should be passionate about food and cooking, skilled in teaching and group facilitation, and comfortable working with teenagers and young adults. Autonomy, organization, and responsibility are expected; cooking vocational studies, nutrition training, or relevant facilitation or education experience are assets.

Skills

  • Cooking
  • Culinary Instruction
  • Group Facilitation
  • Teaching
  • Teen Engagement
  • Young Adult Engagement
  • Workshop Delivery
  • Food Purchasing
  • Budget Management
  • Community Collaboration
  • Organization
  • Autonomy
  • Responsibility

Visa sponsorship

Not detected in the job text

Categories

  • Education
  • Food & Beverage
  • Social Services
  • Hospitality

Keywords

  • Culinary Education
  • Cooking
  • Healthy Eating
  • Culinary Techniques
  • Workshop Facilitation
  • Teaching Materials
  • Recipe Preparation
  • Ingredient Purchasing
  • Budget
  • Community Collaboration
  • Culinary Challenges
  • Administrative Documentation
  • Invoices
  • Evaluation Questionnaires
  • Criminal Record Check
  • Vocational Studies in Cooking
  • Nutrition Training

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