Cook 1 - Events

Art Gallery of Ontario; Toronto; On-site; CAD 30,000 - 60,000; Part time

Job summary

Join a vibrant team at an esteemed art institution as a Cook 1 for events! This role offers a unique opportunity to showcase your culinary skills in a dynamic environment, preparing exquisite dishes for special occasions. You'll be part of a passionate team that values creativity and quality, ensuring every event is a memorable experience. With a commitment to diversity and inclusion, this position not only allows you to develop your culinary expertise but also to contribute to a community that celebrates art and culture. If you're eager to make an impact and grow in your culinary career, this is the perfect opportunity for you!

Benefits

Discounts to GoodLife Fitness

Free tickets to major exhibits

Discounts to major attractions

Free admission for friends and family

Discounts at gift shop and bistro

Qualifications

• 4+ years experience in high-quality food service operations.
• Knowledge of large scale event food service delivery and safety standards.

Responsibilities

• Organize and prepare food for large-scale events, ensuring quality and timely service.
• Lead post-service breakdown and maintain food safety standards.

Skills

Communication Skills

Time Management

Teamwork

Food Handling

Advanced Cooking Techniques

Education

Provincial Certificate of Qualification as Journeyman Cook

Tools

Kitchen Equipment

Job description

Cook 1, Events

Occasional Part-time

Up to 24 hours per week on an as-needed basis; must be available weekends and evenings

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.

We are currently seeking a Cook 1, Events to join our Food & Beverage team. Under the direction of the Manager, Events Culinary Operations, F&B, the incumbent will be responsible for organizing the prep, food service, and close of large-scale food production. They will participate in all food preparation, set up, service and break down of Special Event Menus, with specific responsibility to proteins, sauces stocks and soups.

The rate of pay for this position is $23.97 - $29.94 per hour.

What is this position responsible for?

1. Under the direction of the Chef on Duty organizes and prepares mise en place for protein and sauce items according to standard recipes including:
   • Butchery and portioning of meat, fish and poultry
   • Preparation of base stocks, soups and sauces
   • Preparation of all braised items
   • Seasoning, marinating, searing and marking meat, fish and poultry portions
   • Preparation of relevant garnishes and by products as required
   • Preparation of other food products requiring advanced skills and techniques
2. Executes finishing of all hot food items for Special Event menus in accordance with directives of Chef on Duty to ensure optimum food quality and timely execution of service.
   • Roasting, grilling, broiling, baking
   • Boiling, steaming, sautéing and frying
   • Finishing of soups and sauces
   • Holding and warming finished product as required
3. Monitors the schedule and timing and makes adjustments as required to ensure optimum timing of cooking and service. Participates in organization and execution of service set up and final plating.
4. Leads and participates in post service breakdown ensuring safe and efficient food handling and minimum waste. Maintains fridge and relevant storage areas to ensure proper food storage, product turnover, product disposal and recycling of all relevant food products.
5. Maintains knowledge of safety and sanitation policies and codes, ensuring quality standards are met.

What are we looking for?

• 4 or more years directly related experience at a high quality, volume, hospitality or retail operation.
• Well-developed communication skills, able to expedite, call line, in absence of chef/sous chef.
• Demonstrated experience organizing, prep, food service, and close of large scale food production.
• Working knowledge of the practices and procedures of large scale event food service delivery.
• Provincial Certificate of Qualification as Journeyman cook, or equivalent training or experience.
• Demonstrated knowledge of contemporary creative cuisine.
• Demonstrated knowledge of food handling and advanced cooking techniques.
• Demonstrated ability to handle all kitchen equipment, and demonstrate safe handling to others.
• Demonstrated knowledge of food handling, safety and sanitation standards.
• Teamwork, time management, and organization skills.
• Demonstrated knowledge of hospitality practices and procedures.

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.

If this sounds like the opportunity 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.

The Art Gallery of Ontario is an Equal Opportunity Employer.