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Title Culinary Supply Clerk
Division Centre for Hospitality & Culinary Arts
Category Support Staff
Type Full-time/Probationary
Incumbent Vacant
Salary $23.09 - $26.76 per hour
Band E
Hours 40 hours per week
Campus St. James
Effective Date ASAP
  • Responsible for preparing food wagon for labs and demos by:
    • reviewing the requisition for the class (generated by Foodtrak and assigned by Technologist)
    • based on the quantities required, the type of product and equipment required and the facilities available in the lab, determines what type of food wagon to use; and cleans the wagon as required following Cart/Truck Packing Standard.
  • Plans the layout of the food wagon; identifies products by pack size and adjust quantities to suit the needs of the requisition noting discrepancies.
  • Inspects products that are loaded on the wagon for quality.
  • Responsible for loading the wagon with product that can be stored in the prep cart fridge, notes product that must be added to the wagon on the day of the lab.
  • Notes any shorts (product or equipment missing) as the wagon is loaded, and add shorts to the daily shopping list on Foodtrak.
  • Assembles items for same day addition and labels/stores in appropriate location.
  • Dismantles supply carts from classes moving returned products to the appropriate dispensary area.
  • Assists in the various inventories such as shelf check and periodic which identifies upcoming cart packing needs.
  • Performs store room and receiving duties by:
    • meeting delivery truck at receiving door to receive incoming product and invoice.
    • checking for accuracy of products received against the invoice and the purchase order (PO) by weighing and measuring all products delivered.
    • checking for quality of the products delivered, assessing received product against standards.
    • transporting/stocking items in appropriate locations in a timely manner to hold/store products within safe food handling procedures.
  • Maintains health and sanitation practices.
  • Other related duties as assigned.
  • Minimum one year certificate from a recognized post secondary institution in Food and Beverage/Food Service.
  • Minimum one year practical experience in the food industry, knowledge of food products and how to properly receive, store and issue products.
  • Experience on a computerized inventory tracking system (Foodtrak, Caterware, Silverware, Microsoft) would be an asset.
  • Knowledge of industry related Health and Safety and Sanitation procedures.
  • Good communication skills, both oral and written.
  • Ability to prioritize work, good time management and organizational skills.
  • Excellent interpersonal and customer service skills.
  • Self motivated, able to work with minimal supervision; must be able to take initiative and to work as part of a team.
  • Attention to detail, neat and thorough.
  • Ability to work in an environment which includes extremes in temperature, noise and odours; working in isolated or crowded situations, accessing small and confined spaces.
  • Ability to lift over 20 kg.
  • Ability to work in an environment where a diversity of people and situations are encountered.
Hours of work are:
Monday - Wednesday: 3 pm –11 pm, Saturday & Sunday: 11 am – 7 pm
Note: Interview process may consist of a practical skills component.
The College requires proof of degrees, credentials or equivalencies from accredited regional or federal post secondary institutions and/or their international equivalents. Credentials may require validation at the time of interviews.
To Apply
To apply submit a covering letter and resume combined in one (1) document.
Preference will be given to qualified internal candidates in accordance with the applicable collective agreement. Should a suitable candidate not be found, external candidates will be considered. George Brown College is dedicated to employment equity and encourages applications from women, persons with disabilities, racial/visible minorities and aboriginal peoples.
Competition # 13-091
Closing Date July 12, 2013