The great The Cuistot family
The Cuistot du Marchand is constantly looking for cooks and assistant cooks to fill positions across Quebec! With an average annual growth rate of 15%, we are proud to be recognized as the benchmark for prepared meals made in Quebec grocery stores! From the west end of Montreal to the Gaspé Peninsula, we have clients almost everywhere in Quebec!
Monday to Friday daytime schedule
Personal time management and pace
Possibility of transfer or advancement
Highly competitive salary and social benefits
Guy Pilon founded the Cuistot du Marchand Inc. in November of 1997. He was able to recognize the growing consumer need for ready-to-eat cooked meals. Guy did everything during the first 5 years of Cuistot: cooking during the day, accounting in the evenings, and sales on the weekends! Today, 22 years later, he serves as president and advisor within the company. His vision, wisdom, expertise and knowledge of the food industry make him an outstanding president.
Laurent has been with the company since he was 12 years old. In the beginning, he helped Guy and the cooks by washing dishes and preparing vegetables. After graduating with a cooking degree, he worked as a cook, relief chef, production manager, and today he serves as general manager. Over the years, Laurent has further developed his knowledge by taking training courses focused on business development and leadership. Nominated as best boss by his employees on the “bon boss” site in 2018, we can affirm that Laurent exercises an excellent leadership style through his listening skills with clients and employees.
Benoit joined the family business in 2017. Prior to that, Benoit was a stationary machine mechanic. When Laurent informed him about the company’s growing IT needs, Benoit reoriented his career! A graduate in computer support, he is responsible for all IT related matters at Cuistot. If not for Benoit, the Internet and website would not be what they are today.
Lysanne joined the Cuistot team in September of 2019. Given the considerable growth of the Cuistot du Marchand, we needed a professional in human resources by our side and Lysanne was perfectly suited to oversee this department! Possessing great listening skills, Lysanne always remains available to help and support employees in a spirit of respect, equity, and harmony. Thirsty for knowledge, Lysanne plans to continue her studies in human resources in order to obtain her Master’s degree!
Annabelle joined the company in January of 2006. She previously worked as a ready-to-eat supermarket manager while pursuing her university studies in administration. In addition to her knowledge of food, Annabelle is an expert in administration. Her rigour, analytical sense, and commitment make her the ideal person to manage the entire administrative component of the Cuistot du Marchand. Over the years, Annabelle has been able to adapt to the rapid growth of the organization by supporting the accounting aspect of the Cuistot du Marchand.
Executive head of major hotels in Quebec, Daniel was entrusted with the position of regional director. When he was hired, Daniel was in charge of 7 stores with 8 employees. Today, he handles over 50 stores with more than 70 employees. Focused on growth, the needs of his clients, and well-being of his employees, over time Daniel has been able to make his mark and become a pillar in the organization. Without him, the Quebec Sector/Lower St. Lawrence and Gaspé area would not be as flourishing!
Annie joined the Cuistot as a cook in April of 2007. For 10 years, Annie worked both as a cook and relief chef. In November of 2017, Annie accepted the position of operations assistant. Since then, Annie has constantly been taking on new responsibilities. Her frankness, sense of duty, and listening skills make her an excellent asset for the Cuistot du Marchand.
It was in September of 2000 that Eric joined the team. During his first 8 years at Cuistot, Eric worked as a chef for the Cuistot’s biggest client. Subsequently, Eric was promoted to relief chef, then assistant supervisor, which then lead to accepting the position of supervisor in the Montreal area. Over the course of his long journey, Eric has risen to the challenges that have been presented to him. His leadership, loyalty, and risk tolerance make him a supervisor worthy of that name.
Robert was a chef for 19 years in a high-volume restaurant before joining the Cuistot team in August of 2014. Hired as a relief chef, Robert was subsequently promoted as Eric’s assistant supervisor due to substantial organizational growth, only to be later promoted to the same rank as Eric. Family is of paramount importance to Robert. His rigour at work, his analytical sense, and transparency have enabled him to achieve all the goals that were set for him at Cuistot!
Marie-Pier was hired as assistant cook in October of 2012. She then discovered a passion for food and decided to take a cooking class. Once she graduated, Marie-Pier was in charge of a client of her own. A year later, she was given the position of floater chef. Since January of 2019, Marie-Pier has been promoted to supervisor specialized in training. With her leadership skills, sense of communication, and rigour, Marie is responsible for training taking place in the greater Montreal area!
Jean-Pierre joined the team in February of 2015 in order to support Daniel in facing operational challenges. Focused on management, Jean-Pierre quickly earned the respect of his colleagues through his listening, leadership, and organizational skills. Always ready to take on new challenges, Jean-Pierre continues to acquire more responsibilities within operations.