Cook 1, Outlets

Cook 1, Outlets Occasional Part-Time (Up to 24 hours per week on an as-needed basis)   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.

• Prepares par stock items for the outlets according to standard recipes and directives of chef on duty. 
• Butchery and portioning of meat, fish and poultry
• Preparation of base stocks, soups, sauces and 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
• Participates in daily receiving, storage and distribution of all food and food related products.  Maintains fridge and relevant storage areas to ensure proper food storage, product turnover, product disposal and recycling of all relevant food products.
• 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 periods.
• 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.
• Ensures food is of good quality and seasoned appropriately by regularly tasting and assessing quality and freshness
• Maintains knowledge of safety and sanitation policies and codes, ensuring quality standards are met.

• 4 or more years directly related experience at a high quality, volume, hospitality or retail operation.
• 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
• Well-developed communication skills, able to expedite, call line, in absence of chef/sous chef.
• Teamwork, time management, and organization skills.
• Demonstrated understanding of cultural difference, sensitivity, awareness and lived experience

• 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.