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Culinary Equipment Clerk
Centre for Hospitality & Culinary Arts
$23.55 - $27.30 per hour
40 hours per week
Maintains organization and inventory of equipment (pots, blenders, disposables, etc.) in the equipment room for each Food Lab and Demo Room (17 labs).
Provides equipment from inventory or ad hoc requests such as specific mixing bowls, cooking trays, etc. (e.g. as a result of shorted or damaged items in another lab)
Reviews the requisition for each class—based on quantities and type of equipment required and the facilities available in the lab; determines type of equipment wagons to use and cleaning the wagons as required.
Notes any short in equipment as the wagon is loaded, and determines where missing items/equipment is located.
Reviews completed requisitions and communication log for items that require attention daily; prepares products as required and adds them to equipment wagon.
Ensures that equipment is operating as expected and inspects products to be loaded on the wagon for quality assurance (cleanliness, no missing parts, etc.).
Responsible for daily documentation/communication of equipment issues that would affect other classes; organizes inventory and tracks issued and returned equipment.
Reports moveable large equipment (e.g. grinders) issues to ICC Manager; records lab equipment and fixed asset related repairs through Hippo (facilities) work orders.
Ensures general up-keep and cleanliness of the ICC equipment storage room and personal work area.
Completes periodic inventory and lab reset, including equipment inventories, reset of labs during intercession breaks, and participation in the “shelf check” inventory process weekly or in periodic timeframes.
Provides support and equipment resources for Enterprise related activities, as done by requisition for specific competitions, special events and/or hosting functions for CHCA in conjunction with assigned tasks.
Other related duties as assigned.
Minimum one year certificate from a recognized post-secondary institution in Culinary Skills or equivalent.
Minimum one year practical experience in 4+ star hotel/restaurant or two years stewarding experience.
Experience on computerized requisition systems (Adaco/Foodtrak) 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, excellent 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 to Friday 6 am to 2 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 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.