About the role
Position Information
Position Number
P01422
Position Title
Culinary Porter - On-Call
Division/Portfolio
Trades and Apprenticeship
Department/Program
Culinary Arts
Location
Kelowna
Other Flexible Work Options
Your Opportunity
Reporting to the Operations Specialist, Culinary & Pastry Arts (“Culinary OPS”) and receiving direction from the Department Chair (“Chair)” and Executive Chef, the Porter, Culinary & Pastry Arts (“Porter”) provides support and assistance to the Culinary and Pastry Arts programs and program related food serveries. The Porter is responsible for ensuring fire, WHIMIS, and OHS practices are followed in all kitchens; conducting routine checks to ensure all kitchen equipment is in good working order; assisting instructors with preparation and portioning for class and ensuring equipment on workstations are setup for class, responsible for organizing and inventorying of all refrigerator, freezer and storage areas; procuring program materials including processing and reconciling packing slips, web requisitions, credit card statements, credit memos, and invoices, receiving, transporting, and unpacking orders and deliveries, and administering first aid as required.
Functions and Duties
-
Responsible for organizing, cleaning, and inventorying of refrigerator, freezer, and storage areas for program materials. Maintains paper inventory including but not limited to cake boxes, parchment paper, tin foil, chef hats, etc.
-
Fulfills request to purchase forms for food ordering and operational supplies required for programs and program related food serveries and distributes, transports, and unpacks supplies, identifies surplus ingredients and assists with minimizing food wastage.
-
Ensures all meal prep areas have been cleaned and sanitized by instructors and students. Ensures workstations are supplied with required cooking implements and equipment for classes.
-
Conducts routine checks to ensure that all refrigerators, ovens, stoves, mixers, and other cooking equipment in kitchens are in good working order and meet required food, health, and safety regulations, submitting any work requests for repairs. As needed, calls in approved repair companies reporting all work request and repair updates to Culinary OPS, Executive Chef, Chair, and instructors.
-
With direction from Health & Safety department, ensures that fire, WHIMIS, and OHS practices are followed. As needed, complete safety meeting(s) with vendors delivering or performing work onsite as well as completes workplace inspections.
-
Maintains program equipment (capital and non-capital) and small ware inventory lists, noting times and dates for repairs, reporting shortages to supervisor for possible purchases. Advises Chair, Executive Chef, and/or Culinary OPS on status of kitchen equipment, tools, and supply inventory and future requirements
-
Submits all approved orders online, via phone, or email to approved suppliers. Liaises with local vendors and suppliers as needed. Receives, transports, unpacks and stores all deliveries, reconciling packing slips and invoices to orders and web requisitions passing along any discrepancies to requesting instructors and Executive Chef. Maintains and updates vendor catalogues for purchase orders. Prepares and submits web requisitions through online Web Requisitioning platform (FAST).
-
Submits invoices and credit memos through the electronic approval system (Etrieve) tracking status of submitted financial documents. Updates electronic purchase log(s) with invoice, credit memo, web requisition, and VISA information and amounts. Reconciles credit card statements monthly. Follows up with Accounts Payable, Culinary OPs, Trades Financial Analyst, Purchasing department, and/or vendors regarding outstanding financial documents.
-
Participates in budget meetings with the Department Chair(s), Executive Chef, and Trades Management team providing an update on the status of the department material budget(s) and procurement.
-
Assists with basic ingredient preparation and portioning as per Culinary OPS, Executive Chef, and/or Chair’s directions. As needed, assists the Executive Chef with food preparation and cooking in program related food serveries.
-
Assists with the washing of dirty dishes, cutting boards, utensils, and cooking equipment, etc. as needed.
-
Assists Culinary OPs in maintaining and updating standard operating procedures for food storage, dishwashing, etc. Assists with training of new and on-call dishwashers and porters. Sits on Selection Committees as requested.
-
Acts as primary first aid attendant by providing first aid, as appropriate, to staff and students, maintaining first aid supplies, tidying up after a first aid call, submitting first aid report(s), and liaising with the Health and Safety department regarding incidents, additional cleaning, and restocking of supplies
-
Operates forklift, accepting, off-loading, and accounting for deliveries for Culinary and Pastry Arts programs and program related food serveries. Conducts daily safety and maintenance checklist on forklift(s) prior to operation. Reports any required maintenance to the Coordinator, Trades Support.
-
As needed, responsible for snow removal around the program building and program related food serveries including, but not limited to, the front of doors, entrances, storage areas, loading bays, scrap bins, and dumpsters.
-
Assists, as needed, with the pick-up, delivery, and transportation of equipment and food supplies. May be required to safely operate a Trades Fleet Vehicle or rental vehicle.
-
Performs other related duties as required
Education and Experience
Completion of Grade 12 or equivalent is required. A minimum of 1 year of relevant experience is required. Background in food industry would be preferred. Background in Purchasing would be an asset.
Must possess a valid Occupational First Aid – Level 2 (Intermediate) certificate, WHIMIS certificate, a valid Forklift Operator certificate, and Food Safety Certificate or be willing to undergo training and certification.
Experience with Excel would be considered an asset.
Valid Class 5 BC Driver’s license would be considered an asset.
May be required to assist with evening and weekend events
Skills and Abilities
-
Demonstrates excellent verbal and written communication skills and ability to follow instructions
-
Demonstrates exceptional customer service skills and ability to work cooperatively and effectively with students, staff, and vendors.
-
Skilled at using the internet and Microsoft Office including MS Word, MS Excel, MS Outlook, and MS Teams
-
Able to adhere to food, health, and safety regulations while carrying out kitchen duties
-
Skilled in purchasing and maintaining computerized purchase logs and inventories
-
Able to physically perform the job duties as this position requires frequent mobility, bending, reaching, standing, and lifting over 35 lbs.
-
Able to prioritize, be flexible, and manage a high work volume and competing priorities to meet deadlines
-
Must be able to work effectively both independently and as part of a team.
-
Able to perform work of a routine nature with minimal to no direct supervision.
Preferred Qualifications
Desired Start Date
10/13/2025
Position End Date (if temporary)
03/06/2026
Schedule
Given on-call nature of position, schedule would be determined based on coverage required but would not exceed 35 hours/week.
Annual Salary/Hourly Rate
$26.92 - $30.74
Appointment Type
Support - On Call
Special Instructions to Applicants
Shortlisted internal candidates must notify the current Support Staff Bargaining Chairperson and People Services if they want a Union Observer during interviews and final selections of candidates.
Employee Group
Support
Posting Detail Information
Competition Number
C003234
Number of Vacancies
1-3
Posting Open Date
09/24/2025
Posting Closing Date
10/13/2025
Open Until Filled
No
Inclusion Statement
Okanagan College is committed to increasing the equitable and inclusive participation of marginalized people in all aspects of college life. We welcome and encourage applications from Indigenous Peoples, Black People, members of racialized groups/visible minorities, people with disabilities and people with diverse gender identities or expressions. People with disabilities who anticipate needing accommodations for any part of the application process may contact, in confidence, AccessibilityHR@okanagan.bc.ca.
About the role
Position Information
Position Number
P01422
Position Title
Culinary Porter - On-Call
Division/Portfolio
Trades and Apprenticeship
Department/Program
Culinary Arts
Location
Kelowna
Other Flexible Work Options
Your Opportunity
Reporting to the Operations Specialist, Culinary & Pastry Arts (“Culinary OPS”) and receiving direction from the Department Chair (“Chair)” and Executive Chef, the Porter, Culinary & Pastry Arts (“Porter”) provides support and assistance to the Culinary and Pastry Arts programs and program related food serveries. The Porter is responsible for ensuring fire, WHIMIS, and OHS practices are followed in all kitchens; conducting routine checks to ensure all kitchen equipment is in good working order; assisting instructors with preparation and portioning for class and ensuring equipment on workstations are setup for class, responsible for organizing and inventorying of all refrigerator, freezer and storage areas; procuring program materials including processing and reconciling packing slips, web requisitions, credit card statements, credit memos, and invoices, receiving, transporting, and unpacking orders and deliveries, and administering first aid as required.
Functions and Duties
-
Responsible for organizing, cleaning, and inventorying of refrigerator, freezer, and storage areas for program materials. Maintains paper inventory including but not limited to cake boxes, parchment paper, tin foil, chef hats, etc.
-
Fulfills request to purchase forms for food ordering and operational supplies required for programs and program related food serveries and distributes, transports, and unpacks supplies, identifies surplus ingredients and assists with minimizing food wastage.
-
Ensures all meal prep areas have been cleaned and sanitized by instructors and students. Ensures workstations are supplied with required cooking implements and equipment for classes.
-
Conducts routine checks to ensure that all refrigerators, ovens, stoves, mixers, and other cooking equipment in kitchens are in good working order and meet required food, health, and safety regulations, submitting any work requests for repairs. As needed, calls in approved repair companies reporting all work request and repair updates to Culinary OPS, Executive Chef, Chair, and instructors.
-
With direction from Health & Safety department, ensures that fire, WHIMIS, and OHS practices are followed. As needed, complete safety meeting(s) with vendors delivering or performing work onsite as well as completes workplace inspections.
-
Maintains program equipment (capital and non-capital) and small ware inventory lists, noting times and dates for repairs, reporting shortages to supervisor for possible purchases. Advises Chair, Executive Chef, and/or Culinary OPS on status of kitchen equipment, tools, and supply inventory and future requirements
-
Submits all approved orders online, via phone, or email to approved suppliers. Liaises with local vendors and suppliers as needed. Receives, transports, unpacks and stores all deliveries, reconciling packing slips and invoices to orders and web requisitions passing along any discrepancies to requesting instructors and Executive Chef. Maintains and updates vendor catalogues for purchase orders. Prepares and submits web requisitions through online Web Requisitioning platform (FAST).
-
Submits invoices and credit memos through the electronic approval system (Etrieve) tracking status of submitted financial documents. Updates electronic purchase log(s) with invoice, credit memo, web requisition, and VISA information and amounts. Reconciles credit card statements monthly. Follows up with Accounts Payable, Culinary OPs, Trades Financial Analyst, Purchasing department, and/or vendors regarding outstanding financial documents.
-
Participates in budget meetings with the Department Chair(s), Executive Chef, and Trades Management team providing an update on the status of the department material budget(s) and procurement.
-
Assists with basic ingredient preparation and portioning as per Culinary OPS, Executive Chef, and/or Chair’s directions. As needed, assists the Executive Chef with food preparation and cooking in program related food serveries.
-
Assists with the washing of dirty dishes, cutting boards, utensils, and cooking equipment, etc. as needed.
-
Assists Culinary OPs in maintaining and updating standard operating procedures for food storage, dishwashing, etc. Assists with training of new and on-call dishwashers and porters. Sits on Selection Committees as requested.
-
Acts as primary first aid attendant by providing first aid, as appropriate, to staff and students, maintaining first aid supplies, tidying up after a first aid call, submitting first aid report(s), and liaising with the Health and Safety department regarding incidents, additional cleaning, and restocking of supplies
-
Operates forklift, accepting, off-loading, and accounting for deliveries for Culinary and Pastry Arts programs and program related food serveries. Conducts daily safety and maintenance checklist on forklift(s) prior to operation. Reports any required maintenance to the Coordinator, Trades Support.
-
As needed, responsible for snow removal around the program building and program related food serveries including, but not limited to, the front of doors, entrances, storage areas, loading bays, scrap bins, and dumpsters.
-
Assists, as needed, with the pick-up, delivery, and transportation of equipment and food supplies. May be required to safely operate a Trades Fleet Vehicle or rental vehicle.
-
Performs other related duties as required
Education and Experience
Completion of Grade 12 or equivalent is required. A minimum of 1 year of relevant experience is required. Background in food industry would be preferred. Background in Purchasing would be an asset.
Must possess a valid Occupational First Aid – Level 2 (Intermediate) certificate, WHIMIS certificate, a valid Forklift Operator certificate, and Food Safety Certificate or be willing to undergo training and certification.
Experience with Excel would be considered an asset.
Valid Class 5 BC Driver’s license would be considered an asset.
May be required to assist with evening and weekend events
Skills and Abilities
-
Demonstrates excellent verbal and written communication skills and ability to follow instructions
-
Demonstrates exceptional customer service skills and ability to work cooperatively and effectively with students, staff, and vendors.
-
Skilled at using the internet and Microsoft Office including MS Word, MS Excel, MS Outlook, and MS Teams
-
Able to adhere to food, health, and safety regulations while carrying out kitchen duties
-
Skilled in purchasing and maintaining computerized purchase logs and inventories
-
Able to physically perform the job duties as this position requires frequent mobility, bending, reaching, standing, and lifting over 35 lbs.
-
Able to prioritize, be flexible, and manage a high work volume and competing priorities to meet deadlines
-
Must be able to work effectively both independently and as part of a team.
-
Able to perform work of a routine nature with minimal to no direct supervision.
Preferred Qualifications
Desired Start Date
10/13/2025
Position End Date (if temporary)
03/06/2026
Schedule
Given on-call nature of position, schedule would be determined based on coverage required but would not exceed 35 hours/week.
Annual Salary/Hourly Rate
$26.92 - $30.74
Appointment Type
Support - On Call
Special Instructions to Applicants
Shortlisted internal candidates must notify the current Support Staff Bargaining Chairperson and People Services if they want a Union Observer during interviews and final selections of candidates.
Employee Group
Support
Posting Detail Information
Competition Number
C003234
Number of Vacancies
1-3
Posting Open Date
09/24/2025
Posting Closing Date
10/13/2025
Open Until Filled
No
Inclusion Statement
Okanagan College is committed to increasing the equitable and inclusive participation of marginalized people in all aspects of college life. We welcome and encourage applications from Indigenous Peoples, Black People, members of racialized groups/visible minorities, people with disabilities and people with diverse gender identities or expressions. People with disabilities who anticipate needing accommodations for any part of the application process may contact, in confidence, AccessibilityHR@okanagan.bc.ca.