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.
Supervisory Responsibilities
This position has no direct supervisory responsibilities. The Kiosk Associate works under the direction of the Kiosk Manager and/or Regional Manager and may assist with training or demonstrating standard procedures when assigned.
Primary Duties & Responsibilities
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Prepare fresh foods according to GBC recipes, specifications, production plans, and food safety requirements.
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Wash, peel, cut, portion, assemble, package, label, and display produce and other approved prepared-food products using safe methods.
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Follow required handwashing, glove use, personal hygiene, cross-contamination prevention, allergen awareness, date marking, storage, and time and temperature control procedures.
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Check and accurately record product, equipment, and cooler temperatures; immediately report any out-of-range temperature, damaged product, or equipment concern.
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Maintain current Washington State Food Worker Card and ServSafe Manager Certification requirements and complete all assigned food safety and role-specific training.
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Inspect ingredients and finished products for freshness, quality, appearance, portion, packaging, labeling, and shelf life before placing items for sale.
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Stock and rotate ingredients, packaging, supplies, and finished products using first-in, first-out practices.
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Maintain attractive, clean, organized, and adequately stocked displays throughout the shift.
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Clean and sanitize work surfaces, utensils, cutting boards, knives, equipment, storage areas, coolers, sinks, floors, and other assigned areas according to schedule.
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Complete production, temperature, waste, cleaning, inventory, and other required logs accurately and on time.
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Assist with receiving deliveries, checking product condition, safely moving supplies, and placing products into proper storage promptly.
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Provide courteous customer service, answer basic product questions, and refer complaints, allergen questions, or unusual requests to the Kiosk Manager.
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Follow opening, shift-change, and closing checklists and communicate unfinished tasks, low inventory, quality concerns, injuries, or safety hazards promptly.
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Follow GBC, retailer, and site-specific policies for attendance, uniforms, personal conduct, security, and workplace safety.
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Perform other kiosk, cleaning, stocking, and food-preparation tasks as assigned based on business needs.
Travel & Schedule
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Travel: Travel is generally not required, although occasional local travel for training or temporary kiosk support may be assigned.
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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.
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Work Environment: Regular work in food-preparation and retail environments with varying temperatures, including extended periods in refrigerated coolers.
Qualifications:
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Food Preparation Skills: Ability to learn and consistently follow safe methods for washing and cutting produce, portioning, packaging, labeling, and preparing company-approved foods.
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Food Safety Knowledge: Ability to follow personal hygiene, cross-contamination prevention, allergen, sanitation, storage, product rotation, and time and temperature control requirements.
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Dependability: Reliable attendance, punctuality, attention to detail, and willingness to complete assigned work throughout the shift.
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Customer Service Skills: Professional, respectful, and helpful communication with customers, coworkers, retailer employees, and GBC leadership.
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Teamwork & Pace: Ability to follow direction, work independently or as part of a team, manage repetitive tasks, and maintain quality in a fast-paced environment.
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Basic Records & Math: Ability to read product labels and instructions and accurately complete temperature, production, cleaning, waste, and inventory records.
Education and Experience:
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No formal education requirement; high school diploma or equivalent preferred.
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Previous food service, grocery, retail, produce, kitchen, or prepared-food experience preferred but not required.
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Must obtain and maintain a current Washington State Food Worker Card (Food Handler Card).
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Must obtain and maintain a current ServSafe Manager Certification.
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Must successfully complete all GBC food safety, operational, equipment, and role-specific training.
Physical Requirements:
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Ability to stand and walk for most or all of a scheduled shift and perform repetitive hand and arm movements.
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Ability to frequently bend, reach, twist, stoop, squat, push, pull, and safely use knives and food-preparation equipment.
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Ability to lift and carry up to 50 pounds, with assistance when appropriate.
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Ability to work in varying temperature environments, including heat, cold, and extended periods in refrigerated coolers.
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Ability to work around wet or slippery surfaces, food ingredients, cleaning and sanitizing chemicals, and moving equipment while following required safety procedures.
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Ability to wear required personal protective equipment and maintain food-handler hygiene standards.
Equal Opportunity Statement:
We are an equal opportunity employer, deeply valuing diversity. Our commitment is to foster an inclusive environment for all employees, basing employment decisions on merit, qualifications, and business needs.
Other Duties:
Please note this job description is not exhaustive. Duties and responsibilities may change, or new ones may be assigned at any time with or without notice.
