top of page

Head Chef

You are looking for a work environment where there is an atmosphere of tranquility and pleasure. Do not search anymore.

You are in the right place.

The Vaudreuil-Soulanges Palliative Care Center's mission is to provide palliative care to terminally ill people of all ages in order to promote an end of life with dignity and serenity. Located in a peaceful environment, the House has twelve perfectly equipped individual rooms. We offer professional care focused on comprehensive support for sick people, their family members and loved ones.

Job Summary

Under the responsibility of the Director, Human Resources, Operations and Volunteers (Director,HROV), the Chef/Cook who is the only full-time employee in the kitchen of the VSPCR, must ensure the management, operation and profitability of the kitchen.

Schedule type

40 hours from Tuesday to Saturday


As the Head Chef, you are accountable for all aspects of your kitchen

  • Plan, organize, manage and control kitchen operations within budget:​

    • Plan menus and recipes based on seasonal availability of fresh ingredients, patient needs as well as the volume of visitors, staff and volunteers;

    • Prepare menus and service for special occasions (such as Valentine’s Day and Sugar Shack Season) and receptions;

    • In collaboration with the Director, HROV carry out effective monitoring of kitchen budgets (revenues and expenses);

    • Ensure compliance with standards for the quality and presentation of the dishes served;

    • Purchase of all foods through suppliers or stores;

    • Negotiate with new suppliers, with the help of Director, HROV;

    • Ensure the quality and safety standards of food purchased and received;

    • Take and control inventory and complete weekly orders in accordance with supplier agreements, and in an effective and efficient manner, using the available software tools;

    • Establish / maintain an inventory rotation system;

    • Solicit/accept food donations;

    • Constantly be proactive in matters relating to food safety: promote and maintain good practices, monitor food temperature and storage locations.

Being the only full-time employee (40 hours/week) in the kitchen, provide for occasional job replacements

  • Hire, coach, train and evaluate replacement / on-call employee(s).

Working closely with the Director of Nursing and the care team 

  • Adjust meals for patients / staff / visitors / volunteers with dietary restrictions;

  • Foster a team spirit and striving for common goals;

  • Stay open to and implement recommendations and feedback from the care team, patients and their families.

Work closely with volunteers (more than 21 different volunteer shifts per week)

  • Work closely with the Volunteer Resources Coordinator to recruit new volunteers;

  • Provide initial training and monitoring of volunteers;

  • Support volunteers in their daily activities;

  • Plan, complete and communicate volunteer schedules, including those of the Home Baking program;

  • Update the Kitchen Volunteer Guide;

  • Keep the energy positive in the kitchen while working with various personalities.

Ensure the application of health and safety rules for employees, volunteers and clients

  • Ensure the integrity of the work environment, equipment and systems used;

  • Promote and maintain good practices for the safety of your team members: equipment maintenance, training of volunteers and employee(s) on how to use the equipment safely;

  • Keep track of the kitchen equipment in matters relating to: cleanliness, preventative maintenance and coordination of repairs with third parties, as required;

  • See to cleanliness of the kitchen, maintenance of the kitchen during different work periods and adhere to daily, weekly and monthly cleaning checklists.


  • Demonstrate good planning and organizational skills;

  • Ability to work in a team / to promote teamwork;

  • Good command of French; bilingualism is an asset;

  • Ability to manage priorities;

  • Ability to adapt quickly to change;

  • Autonomy, initiative and creativity;

  • Ability to create and maintain good interpersonal relationships;

  • Demonstrate rigour and professionalism;

  • Show empathy.


  • Possess a recognized culinary diploma;

  • 3 years of culinary experience;

  • Experience in managing a commercial kitchen is an asset;

  • Possess a Health and Safety training certificate is an asset;

  • Good command of French; bilingualism is an asset;


  • Salary $23.98 to $27.37 per hour; 

  • Vacation: equivalent to 8% of accumulated working weeks after one year of service;

  • 3 days of sick leave and 2 personal days;

  • Health insurance, life insurance, travel insurance and long-term disability insurance which applies to all permanent employees holding a position after 1 month of service (for full-time employees full). Insurance is 50% paid by the employer;

  • Desjardins Voluntary Retirement Savings Plan (VRSP);

  • Enchanting and peaceful workplace in Hudson;

  • Free parking;

  • Possibility to get hot meals at a modest cost in the dining room.

Please send your resume at:

* Please do not call. Only selected candidates will be contacted.

*The masculine is used for the simple purpose of lightening the text. 

infirmiere coeur.jpg
bottom of page