Assistant Manager, Events Culinary Operations, F&B; Temporary Full-Time
(35 hours per week; must be available days, evenings, weekends and holidays)
ART + AUDIENCE + LEARNING
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: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, Assistant Manager, Events Culinary Operations, F&B; to join our Food & Beverage team. Under the direction of the Manager, Events Culinary Operations, F&B;, the incumbent will provide management level support to the Events Culinary Team. They will manage work performance of department staff by providing daily "in kitchen" support to all bargaining unit team members. They will assist in department staff recruitment, training processes, assigning/monitoring work completion and managing work performance. They will manage delivery of culinary 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 $35.09 - $43.84 per hour.
What is this position responsible for? Participates in Food and Beverage planning activities including strategic directions and goals
Adjust scheduling and production levels in events kitchen seasonally to align with current and upcoming business needs
With Culinary Management Team looks ahead to spot deficiencies in roster and requisitioning hiring as needed




Participates in staff performance management evaluation and disciplinary action
Analyzes Banquet Event Orders and organizes kitchen work process to ensure production schedules are accurate and attainable
Participates in Events recipe testing and for yields, costing and portion control, upgrading recipe specs as required
Manages culinary team to ensure consistency of production while maintaining optimum quality standards
Ensures receipt and proper storage of all relevant product and equipment and 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
Monitoring 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 team to train and guide
Oversees and monitors work performance, safety and sanitation procedures of events culinary team
Liaises with Culinary management team to coordinate all aspects of culinary production
Liases with Service Team to ensure daily details, bookings and timelines are accurate
Reviews and monitors production schedules ensuring team stays on track for event deadlines
As required, in absence of Senior Manager submits bi-weekly timekeeping
Reports any security issues, inconsistencies or equipment failures to appropriate authorities




Responsible for managing regular cleaning, sanitation and maintenance activities in Events Culinary spaces
What are we looking for? Red Seal Certificate of Qualification is an asset
Several years directly related experience in a comparable position at a high quality hospitality operation
Demonstrated experience managing staff and food production 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
Experience in unionized workplace would be considered an asset
Demonstrated ability to problem solve
What 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.
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.
The Art Gallery of Ontario is an Equal Opportunity Employer.

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📌 Assistant Manager, Events Culinary Operations, F&B (Ontario)
🏢 Art Gallery of Ontario
📍 Ontario