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Title Culinary Equipment Clerk
Division Centre for Hospitality & Culinary Arts
Category Support Staff
Type Probationary
Incumbent New
Salary $23.55 - $27.30 per hour
Band E
Hours 40 hours per week
Campus St. James
Effective Date ASAP


  • 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
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 # 13-141
Closing Date October 4, 2013