Assistant Manager, Events Culinary Operations, F&B

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.

• 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.

• 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

• 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…