Manager (Events Chef), Events Culinary Operations, F&B Food & Beverage

• 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.

• Custom menu consultation, menu development and planning for all social bookings according to client needs and operational efficiencies
• In collaboration with Associate Director, Culinary Operations plans annual events culinary budgets including food cost and labour projections are in line with events sales targets
• Participates in Food and Beverage planning activities including strategic directions and goals
• With 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 team
• Competitive review of menus and offering for comparable event spaces; ensuring AGO menus, quality and standards are kept at highest level
• In collaboration with Associate Director, Culinary Operations, develops menus
• Manages Assistant Managers, Culinary Operations ensuring functional responsibilities are met
• Conducts performance management goals and objectives for direct reports
• Adjust 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 budget
• In collaboration with Senior Culinary Team develops menus for internal fundraising events
• Participates in recruitment planning, staff evaluation and disciplinary action
• Controls events food cost, in accordance with AGO policies, standards and objectives to ensure maximum profit on food sales while maintaining optimum quality standards
• Implements improvements and efficiencies to adapt to market trends and the economy

• Analyzes Banquet Event Orders and organizes kitchen work process to ensure timely delivery and optimum quality product
• Develops, 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 clients
• Orders, 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 quality
• Writes and verifies all production and preparation lists are ready for team to use
• Leads production and service of all Special Event Menus
• Ensures safety, sanitation and maintenance standards are met for Special Events kitchen - identifying equipment deficiencies promptly to Senior Manager, Culinary Operations
• Overseeing and monitoring work performance, safety and sanitation procedures of events culinary team
• Ensures Events Kitchen product costs are up to date to execute month end inventory and inventory control, reports discrepancies to Senior Manager, Culinary Operations
• Liaises with Culinary management team to coordinate all aspects of culinary production
• Ensures cleanliness and overall maintenance of special events kitchen, reporting any security issues, inconsistencies or equipment failures to appropriate authorities
• Ensures Special Event recipe yields, costing and cost controls are up to date, as directed
• Directs and supervises Assistant Managers, Culinary Operations in daily event kitchen activities
• As directed, prepares production schedules; assigns, monitors and supervises all related tasks including submission bi-weekly timekeeping

• Several years directly related experience in a comparable position at a high quality hospitality operation
• Several years managing costs of $2.5million+ annual food revenue in events/banquets facility
• Directly related experience managing and mentoring a professional culinary team of 10 or more cooks
• Directly related experience researching, designing, and implementing custom menu items
• Extensive knowledge of food handling and advanced culinary techniques
• Extensive 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 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 written and oral communication and customer service skills including tact and diplomacy to appropriately respond to clients/customers
• Experience in planning, managing and implementing large volume dining events
• Experience in unionized environment would be considered an asset
• Demonstrated ability to problem solve
• Red Seal Certificate of Qualification is an asset
• Valid Food Handler's Certificate

• 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.

Art Gallery of Ontario