Culinary Supply Clerk

**CLOSING DATE**:September 20, 2024

**Land**_ _**Acknowledgement**
- George Brown College is located on the traditional territory of the Mississaugas of the Credit First Nation and other Indigenous peoples who have lived here over time. We are grateful to share this land as treaty people who learn, work, and live in the community with each other._

**Equity Statement**_ _**

**GBC Vision**
- To be _a college renowned for its inclusion, excellence, relevance, impact, and leadership._ _

**Position Summary**:
The Culinary Supply Clerk (CSC) supplies food ingredients, beverage, equipment and sundry items to class needs through a variety of tasks including supply cart assembly, supply cart return processing, receiving, distribution, storage and maintenance of products and equipment, lab resets in the Centre of Hospitality and Culinary Arts (CHCA). The incumbent ensures that the proper quantity and quality of instructional supplies are assembled and distributed in a timely manner based on the requisitions. This position is the foundation for the logistics of instructional supplies critical for smooth operations of labs, classes, demos and events in CHCA.

**Key Responsibilities**:

- Provision of instructional supplies for labs, classes, demos and events by reviewing the requisition for each class - based on the quantities required, the type of product and equipment required and the facilities available in the lab, determine what type of food wagon to use and clean and prepare/setup the wagon as required following Cart/Truck Packing Standard.
- Plan the layout of the wagon (e.g. protein on the bottom for Health & Safety standards).
- Organize products and equipment, break down large quantity of items as needed and adjust quantities, to suit the needs of requisition, inspect ingredient, beverage products and equipment to be loaded on the wagon for quality assurance. Report any damages, potential hazards, and issues to ICC Manager.
- Load the wagon as per Cart/Truck Packing Standard or other internal standard operating procedure. Note for shorts (product or equipment missing) and products that require special handling on both requisition and the communication log to other ICC team members and ICC Manager.
- Breakdown of returned supply carts from classes, check condition of returned products and equipment, move returned items to the appropriate storage areas, and dispose of any items that cannot be reused.
- Maintain organization of inventory for efficient use of storage space, and daily tracking of issued and returned items.
- Record add-ons, returns and post completed requisitions on the Adaco inventory software.
- Performs storeroom and receiving duties by providing customer service throughout any/all required shifts of operation addressing/ directing inquiries from all sources to the appropriate staff member, i.e. shorts, quality issues, “add on” needs.
- Other duties as assigned.

**Educational and Experience Requirements**:

- Two-year diploma or equivalent from a recognized post-secondary institution in Food and Beverage/Food Service/Culinary Management.
- May require G drivers license with a clean abstract.
- Current First Aid, Smart Serve, Food Handler Certificate, and Lift Tow is required.
- Minimum of two (2) years’ experience in hospitality or culinary industry.
- Receiving/distribution experience in a large warehouse setting with knowledge/understanding of purchase orders and requisitions is considered an asset.
Customer service experience and skills.**Skills and Attributes:
- Knowledge of food and beverages products and equipment are required to properly receive, store and issue the products.
- Solid organization, prioritization, planning, and time management skills; attention to detail.
- Ability to lift repeated weights of up to 20 kg or 44 lbs and follow Occupational Health and Safety Guidelines for weights more than 20 kg or 44 lbs (e.g., bags of potatoes, cases of produce and wine, equipment, etc.).
- Excellent communication, collaboration, teamwork, and interpersonal skills at a professional level.
- Demonstrated commitment to uphold the College’s priorities on diversity and equity.

**Interview process may consist of a practical skills component.**

**Notes**:

- 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 or offer.

**About Us**:
George Brown College prides itself on educating students through real-world learning, in the heart of Toronto. Our faculty and employees make this vision a reality, and we support them by making George Brown a great place to work. See why we are consistently ranked as one of GTA’s top employers.

**Why work here?**

George Brown College offers hybrid work opportunities, a competitive pension plan, generous holiday and vacation time, a tuition assistance program, discount