Job Opportunity: Vanier Sugar Shack Chef

Seasonal Position

• Full-time, from mid-February to the end of April (sugar season)
• Possibility of extension depending on demand for off-season events and activities (June through December)

General Description

The Vanier Sugar Shack Chef is responsible for preparing and executing the traditional sugar shack menu, while ensuring a warm, authentic, and high-quality culinary experience. The person in this role plays a key part in showcasing maple products and French-Canadian culture, both during the sugar season and at special off-season events. Our sugar shack is unique, and we aim to offer our guests a culinary experience that is just as unique.

Main Responsabilities

Kitchen and Menus

• Work with the Vanier Muséoparc team to develop a sugaring season menu for the sugar shack;
• Ensure the strict execution of this seasonal menu and other menus related to events at the Vanier Sugar Shack (reunions, weddings, etc.);
• Develop alternatives to the established menus (vegetarian options, dietary restrictions, etc.);
• Maintain consistency and high quality in the dishes served;
• Help create customized menus for off-season events (weddings, corporate events, private rentals).

Supply and Budget Management

• Maintain an up-to-date inventory of food and kitchen equipment;
• Monitor inventory, assess food requirements, and submit weekly needs and orders to the operations manager;
• Be responsible for determining the cost of ingredients per serving for menu items;
• Stay within the allocated budget and help reduce food waste.

Supervision and Collaboration

• Supervise and support the service team, which is made up of volunteers, in collaboration with the volunteer manager;
• Foster a positive, respectful, and motivating work environment.

Standards, Hygiene and Safety

• Strictly adhere to the food hygiene and safety regulations in effect in Ontario and Ottawa;
• Keep kitchens, tools, and equipment clean;
• Ensure that workspaces are cleaned and organized daily.

Visitor Experience and Cultural Mission

• Contribute to the overall visitor experience through a friendly and professional approach;
• Highlight maple products, culinary traditions, and French-Canadian culture through the food offerings.

Qualifications

Requirements

• At least 2 years of relevant culinary experience.
• Training in culinary arts (diploma or equivalent).
• Excellent leadership and teamwork skills.
• Good interpersonal skills and the ability to interact easily with the public and volunteers.
• Bilingualism (French and English).

Plus

• Experience in maple syrup production.
• Experience in menu planning and creation.
• Experience working in the events industry.

Desired Qualities

• Independence and organizational skills.
• Ability to work under pressure and independently during busy periods.
• Passion for traditional cuisine and culinary heritage.

Special Conditions

• Flexible schedule, including weekends during the season.
• A dynamic work environment focused on hospitality and tradition.
• Work alongside volunteers to provide service.

Compensation to be discussed based on experience and qualifications. Interested in the position? Please send your resume to Yves Turbide at direction@museoparc.ca