Chef privé - Private Chef

Offer published on Jan 30


Maison privée - Private Home

1 offer

Offer details

Start date: As soon as possible


Food services, Events, Foods, Agri-food

Mont-Tremblant, QC

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About Maison privée - Private Home

Competitive salary.

Possibility for reimbursement of relocation expenses.

Amazing team

Job description

  • ·       Designing healthy menus for a family and purchasing top quality organic products.

  • ·       Creating menus for events; purchasing, preparation and coordination during the event.

  • ·       Use farm products, coordinate the preparation of food from La Bergerie at Mont-Tremblant.

  • ·       Transform the surplus of the farm into pasteurized and standardized dishes, for example vegetables into canned fruits and meats into cold cuts.
  • ·       Coordinate with the employees of La Bergerie to ensure the availability of products for the weekend and during events. (Keep Chef Manuel Lamarre informed)
  • ·       Maintain an inventory of freezers and refrigerators to utilize the farm's products when preparing meals.

  • ·       Consider family food preferences and allergies.

  • ·       Keep the family and Chef Manuel Lamarre informed of the menu, to validate any changes to the meal or the number of guests.

  • ·       Master the methods and tools of cooking, Pizza wood oven, BBQ, sous-vide cooking, smokehouse and mechoui. - Keep work areas clean and ready to use, fridge, freezer, BBQ, Pizza oven, common kitchen area, etc.

  • ·       Ensure the proper functioning of the kitchen equipment and the cleanliness of the premises.

  • ·       Basic accounting: Keep numbered invoices for each month and attach them to the statement of account approved by the Chef and given to the Estate Manager.


  • ·       2 years experience as a private chef or event private chef.

  • ·       Concrete experience in food processing or diploma (Charcuterie, canning, fermentation, bakery)

  • ·       5 years minimum experience in high-end catering and/or 10 years’ experience in the hotel/restaurant industry.

  • ·       Experience as a sous-chef or chef de partie in a restaurant for more than 1 consecutive year.

  • ·       Good knowledge of Word and Excel

  • ·       Provide references and visuals of your work.

  • ·       Valid driver's license and background check and credit check.

  • ·       Be available Thursday through Sunday when the family is on site and during the week for the farm when the family is not on site.

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