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About the Role

The Assistant Manager, Events Culinary Operations, F&B provides management-level support to the Events Culinary Team, managing work performance, recruitment, training, and delivery of culinary services in accordance with department systems, collective agreements, and AGO policies.

Responsibilities

• Participates in Food and Beverage planning activities including strategic directions and goals.
• Adjusts scheduling and production levels in the events kitchen seasonally to align with business needs.
• Assists with staff recruitment, training, assigning/monitoring work completion, and managing work performance.
• Manages delivery of culinary services in accordance with department systems and procedures, applicable collective agreements, and AGO policies.
• Analyzes Banquet Event Orders and organizes kitchen work process to ensure production schedules are accurate and attainable.
• Participates in Events recipe testing for yields, costing, and portion control, upgrading recipe specs as required.
• Manages the culinary team to ensure consistency of production while maintaining optimum quality standards.
• Ensures receipt and proper storage of all relevant product and equipment, identifying shortages and backorders.
• Assists with and records all month-end inventory and related product, delegating associated tasks accordingly.
• Oversees service period as scheduled, expediting banquet services as assigned.
• Monitors all preparation and execution of menu items for quality and consistency.
• Monitors timing and execution of food service for optimum efficiency and timely service.
• Contributes ideas and vendor suggestions for sourcing product to ensure costs remain in line with budget.
• Verifies all production and preparation lists are ready for staff execution.
• Manages the production and service of all Special Event Menus by integrating with the team to train and guide.
• Oversees and monitors work performance, safety, and sanitation procedures of the events culinary team.
• Liaises with the Culinary management team to coordinate all aspects of culinary production.
• Liaises with the Service Team to ensure daily details, bookings, and timelines are accurate.
• Reviews and monitors production schedules ensuring the team stays on track for event deadlines.
• Submits bi-weekly timekeeping in the absence of the Senior Manager.
• Reports any security issues, inconsistencies, or equipment failures to appropriate authorities.
• Manages regular cleaning, sanitation, and maintenance activities in Events Culinary spaces.

Requirements

• Several years of directly related experience in a comparable position at a high-quality hospitality operation.
• Demonstrated experience managing staff and food production in a busy catering operation.
• Directly related experience managing and mentoring a professional culinary team of 10 or more.
• Directly related experience organizing the production of large quantity cooking.
• Extensive knowledge of food handling and advanced culinary techniques.
• Demonstrated knowledge of safety and sanitation standards in accordance with municipal health board.
• Demonstrated ability to prioritize diversity, equity, and inclusion in all aspects of the culinary brigade.
• Well-developed analytical, problem-solving, interpersonal, time management, communication, and organizational skills.
• Demonstrated knowledge of Microsoft Office and Outlook.
• Awareness of current food trends, relevant competitors, and customer expectations within a high-end hospitality operation.
• Demonstrated ability to problem solve.

Skills

• Food handling
• Advanced culinary techniques
• Safety and sanitation standards
• Diversity, equity, and inclusion
• Analytical skills
• Problem-solving skills
• Interpersonal skills
• Time management skills
• Communication skills
• Organizational skills
• Microsoft Office
• Outlook
• Food trends
• Vendor sourcing

Location

• Toronto

Work Type

• Temporary Full-Time
• 35 hours per week
• Must be available days, evenings, weekends and holidays

Experience Level

• Management level support
• Several years directly related experience
• Experience managing staff
• Experience managing and mentoring a professional culinary team of 10 or more
• Experience in unionized environment would be considered an asset

Education Level

• Red Seal Certificate of Qualification is an asset

Salary/Compensations

• $35.09 - $43.84 per hour

Benefits

• Discounts to GoodLife Fitness.
• Free tickets to every major exhibit at AGO.
• Discounts to major attractions as a part of the Provincial/City Reciprocal Programs.
• Free admission to the AGO for friends and family, discounts at the gift shop, bistro, and Learning Centre.

About the Company

• Located in Toronto, the Art Gallery of Ontario is one of the largest art museums in North America, attracting approximately one million visitors annually.
• The AGO Collection of more than 120,000 works of art ranges from cutting-edge contemporary art to significant works by Indigenous and Canadian artists and European masterpieces.
• AGO Values: Respect, Openness, Collaboration, Accountability.
• At the AGO, we lead global conversations from Toronto through extraordinary collections, exhibitions, and programs, reflecting the diverse community we serve.
• Committed to fostering inclusion, diversity, equity, and accessibility, we embed these values into our strategic plan and ongoing priorities.

Equal Opportunity

• The Art Gallery of Ontario is an Equal Opportunity Employer.