Cook 1 - Events

Responsibilities

• Organize and prepare mise en place for proteins and sauces, including butchery and portioning of meat, fish, and poultry
• Prepare base stocks, soups, sauces, and braised items
• Execute the finishing of all hot food items for Special Event menus to ensure optimum quality and timely service
• Monitor cooking schedules and timing to ensure seamless service execution
• Lead post-service breakdown, ensuring efficient food handling and minimal waste
• Maintain fridge and storage areas to ensure proper food turnover and disposal
• Adhere to all safety and sanitation policies and codes

Requirements

• 4 or more years of directly related experience in a high-volume hospitality or retail operation
• Provincial Certificate of Qualification as a Journeyman cook, or equivalent training/experience
• Demonstrated experience in large-scale food production, including prep, service, and breakdown
• Advanced knowledge of cooking techniques and contemporary creative cuisine
• Strong understanding of food handling, safety, and sanitation standards
• Excellent communication, teamwork, and time management skills
• Ability to work an occasional part-time schedule (up to 24 hours per week) including Tuesday to Saturday

Benefits

• Discounts to GoodLife Fitness
• Free tickets to every major exhibit at the AGO
• Discounts to major attractions through Provincial/City Reciprocal Programs
• Free admission to the AGO for friends and family, plus discounts at the gift shop, bistro, and Learning Centre

About the Company

The Art Gallery of Ontario (AGO) is one of the largest art museums in North America, located in Toronto. Attracting approximately one million visitors annually, the AGO Collection features over 120,000 works ranging from contemporary art to significant Indigenous, Canadian, and European masterpieces.