OverviewManager, Events Culinary Operations, F&BTemporary Full-Time (35 hours per week; must be availabledays,evenings, weekends and holidays)ART + AUDIENCE + LEARNINGLocated 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 ValuesRespect:We foster belonging and appreciate each other.Openness:We interact with an open mind and thoughtful engagement.Collaboration:We believe in the power of together.Accountability:We own our actions and outcomes.We are currently seeking a Temporary Full-Time Manager, Events Culinary Operations, F&B to join our Food & Beverage team. Under the direction of the Associate Director, Culinary Operations, F&B, the incumbent will manage the culinary event operations, including cost controls for food, in accordance with AGO policies, standards and objectives to ensure maximum profit on food sales while maintaining optimum quality standards. They will work closely with Events Sales, Events Service and Operations teams to ensure maximum quality of all internal, social and corporate events. They will ensure logistics for food execution for all events are arranged and produced at the highest level; including food and safety, health and safety policies and procedures are met with increased knowledge of dietary specifics for all guests.The Manager, Events Culinary Operations, F&B will manage the Events Culinary team to support Event business forecast through monitoring work performance; assigning, scheduling and monitoring work completion. They will manage delivery of food services in accordance with department systems and procedures, applicable collective agreements; and AGO's policies and procedures on security, administration, human resources, and department manager/supervisor responsibilities for workplace health and safety.The rate of pay for this position is $40.37 - $50.42 per hour.What is this position responsible for?PLANNING AND STRATEGYCustom menu consultation, menu development and planning for all social bookings according to client needs and operational efficienciesIn collaboration with Associate Director, Culinary Operations plans annual events culinary budgets including food cost and labour projections are in line with events sales targetsParticipates in Food and Beverage planning activities including strategic directions and goalsWith consult and collaboration from the Associate Director, Culinary Operations manages the development of all Events menus and packaged offerings,



including annual assessment and update of corporate event menu packages to ensure that menu offering is competitive and priced accordingly ensuring maximum efficiency and productivity of teamCompetitive review of menus and offering for comparable event spaces; ensuring AGO menus, quality and standards are kept at highest levelIn collaboration with Associate Director, Culinary Operations, develops menusManages Assistant Managers, Culinary Operations ensuring functional responsibilities are metConducts performance management goals and objectives for direct reportsAdjust scheduling and production levels in events kitchen seasonally to align with current and upcoming business needs, looking ahead to spot deficiencies in roster and requisitioning hiring as needed based on approved budgetIn collaboration with Senior Culinary Team develops menus for internal fundraising eventsParticipates in recruitment planning, staff evaluation and disciplinary actionControls events food cost, in accordance with AGO policies, standards and objectives to ensure maximum profit on food sales while maintaining optimum quality standardsImplements improvements and efficiencies to adapt to market trends and the economyMANAGEMENT AND ADMINISTRATIONAnalyzes Banquet Event Orders and organizes kitchen work process to ensure timely delivery and optimum quality productDevelops, proposes and amends custom menus including developing new recipes to meet client needs, as well as executing menu prior to event for a tasting with clientsOrders, receives, stores, maintains and records all special event food inventory and related product from all food suppliers in timely manner to ensure serving product at peak freshness and qualityWrites and verifies all production and preparation lists are ready for team to useLeads production and service of all Special Event MenusEnsures safety, sanitation and maintenance standards are met for Special Events kitchen - identifying equipment deficiencies promptly to Senior Manager, Culinary OperationsOverseeing and monitoring work performance, safety and sanitation procedures of events culinary teamEnsures Events Kitchen product costs are up to date to execute month end inventory and inventory control, reports discrepancies to Senior Manager, Culinary OperationsLiaises with Culinary management team to coordinate all aspects of culinary productionEnsures cleanliness and overall maintenance of special events kitchen, reporting any security issues, inconsistencies or equipment failures to appropriate authoritiesEnsures Special Event recipe yields, costing and cost controls are up to date, as directedDirects and supervises Assistant Managers, Culinary Operations in daily event kitchen activitiesAs directed,



prepares production schedules; assigns, monitorsand supervises all related tasks including submission bi-weekly timekeepingWhat are we looking for?Several years directly related experience in a comparable position at a high quality hospitality operationSeveral years managing costs of $2.5million+ annual food revenue in events/banquets facilityDirectly related experience managing and mentoring a professional culinary team of 10 or more cooksDirectly related experience researching, designing, and implementing custom menu itemsExtensive knowledge of food handling and advanced culinary techniquesExtensive 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 awareness of contemporary creative cuisine, gastronomy and food and wine pairing techniques.Well-developed analytical, problem-solving, interpersonal, time management, communication and organizational skillsDemonstrated knowledge of Microsoft Office and OutlookAwareness of current food trends, relevant competitors and customer expectations within a high-end hospitality operationDemonstrated written and oral communication and customer service skills including tact and diplomacy to appropriately respond to clients/customersExperience in planning, managing and implementing large volume dining eventsExperience in unionized environment would be considered an assetDemonstrated ability to problem solveRed Seal Certificate of Qualification is an assetValid Food Handler's CertificateWhat are the benefits of working at the AGO?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.If this sounds like the prospect you are looking for, apply now!Our commitment to Diversity, Equity, Inclusion and Accessibility: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.To Apply:Please submit your resume and cover letter outlining your relevant experience and qualifications online at https://jobs.Jobvite.Com/ago/jobs/viewall. We thank all applicants for their interest in the position; however, only those selected for an interview will be contacted. Our Applicant Tracking System (ATS) uses AI features to support efficiency and consistency, but all hiring decisions are made by our managers and HR team.The Art Gallery of Ontario is an Equal Opportunity Employer.#J-18808-Ljbffr

📌 Manager (Events Chef), Events Culinary Operations, F&B - C$40.4 - C$50.4 An Hour (Toronto)
🏢 Art Gallery of Ontario
📍 Toronto