Corporate Chef (WA)

Job Summary

The Corporate Chef (WA) supports the safe and efficient daily operation of a GBC kiosk in Washington by preparing, packaging, stocking, and merchandising fresh foods, including cut produce and other company-approved prepared items. This role follows standardized recipes, food safety procedures, sanitation requirements, and customer service expectations while maintaining a clean, organized, and well-stocked work area. The Kiosk Associate must be dependable, detail-oriented, able to work at an efficient pace, and comfortable working in varying temperature environments, including extended periods inside coolers.

Full-time

The Corporate Chef (WA) supports the safe and efficient daily operation of a GBC kiosk in Washington by preparing, packaging, stocking, and merchandising fresh foods, including cut produce and other company-approved prepared items. This role follows standardized recipes, food safety procedures, sanitation requirements, and customer service expectations while maintaining a clean, organized, and well-stocked work area. The Kiosk Associate must be dependable, detail-oriented, able to work at an efficient pace, and comfortable working in varying temperature environments, including extended periods inside coolers.

• Prepare fresh foods according to GBC recipes, specifications, production plans, and food safety requirements.
• Wash, peel, cut, portion, assemble, package, label, and display produce and other approved prepared-food products using safe methods.
• Follow required handwashing, glove use, personal hygiene, cross-contamination prevention, allergen awareness, date marking, storage, and time and temperature control procedures.
• Check and accurately record product, equipment, and cooler temperatures; immediately report any out-of-range temperature, damaged product, or equipment concern.
• Maintain current Washington State Food Worker Card and Serv Safe Manager Certification requirements and complete all assigned food safety and role-specific training.
• Inspect ingredients and finished products for freshness, quality, appearance, portion, packaging, labeling, and shelf life before placing items for sale.
• Stock and rotate ingredients, packaging, supplies, and finished products using first-in, first-out practices.
• Maintain attractive, clean, organized, and adequately stocked displays throughout the shift.
• Clean and sanitize work surfaces, utensils, cutting boards, knives, equipment, storage areas, coolers, sinks, floors, and other assigned areas according to schedule.
• Complete production, temperature, waste, cleaning, inventory, and other required logs accurately and on time.
• Assist with receiving deliveries, checking product condition, safely moving supplies, and placing products into proper storage promptly.
• Provide courteous customer service, answer basic product questions, and refer complaints, allergen questions, or unusual requests to the Kiosk Manager.
• Follow opening, shift-change, and closing checklists and communicate unfinished tasks, low inventory, quality concerns, injuries, or safety hazards promptly.
• Follow GBC, retailer, and site-specific policies for attendance, uniforms, personal conduct, security, and workplace safety.
• Perform other kiosk, cleaning, stocking, and food-preparation tasks as assigned based on business needs.

• Travel:
  Travel is generally not required, although occasional local travel for training or temporary kiosk support may be assigned.
• Schedule:
  
  Full-time or part-time, hourly position with a variable schedule based on business needs. Early mornings, evenings, weekends, and holidays may be required.
• Work Environment:
  Regular work in food-preparation and retail environments with varying temperatures, including extended periods in refrigerated coolers.

• Food Preparation
  
  Skills:
  
  Ability to learn and consistently follow safe methods for washing and cutting produce, portioning, packaging, labeling, and preparing company-approved foods.
• Food Safety Knowledge:
  Ability to follow personal hygiene, cross-contamination prevention, allergen, sanitation, storage, product rotation, and…