Corporate Chef (WA)
$45,760–$47,840 year
On-siteBellevue, Washington, United States
Job Summary
Prepare fresh foods, wash and cut produce, package, label, and display items according to standardized recipes and food safety requirements. Wash, peel, portion, assemble, and stock ingredients using first-in, first-out practices while maintaining clean, organized displays. Check and record product, equipment, and cooler temperatures; report out-of-range readings or damaged goods immediately. Clean and sanitize work surfaces, utensils, equipment, coolers, and floors per schedule. Complete production, temperature, waste, cleaning, and inventory logs accurately. Assist with receiving deliveries, checking product condition, and moving supplies to storage. Provide courteous customer service, answer basic product questions, and refer complex inquiries to the manager. Follow opening, shift-change, and closing checklists while communicating unfinished tasks or safety hazards. Maintain current Washington State Food Worker Card and ServSafe Manager Certification. Full-time or part-time position with a variable schedule including early mornings, evenings, weekends, and holidays.
Required Qualifications
- Must obtain and maintain a current Washington State Food Worker Card (Food Handler Card).
- Must obtain and maintain a current ServSafe Manager Certification.
- Must successfully complete all GBC food safety, operational, equipment, and role-specific training.
- Ability to lift and carry up to 50 pounds, with assistance when appropriate.
- Ability to work in varying temperature environments, including heat, cold, and extended periods in refrigerated coolers.
- Ability to work around wet or slippery surfaces, food ingredients, cleaning and sanitizing chemicals, and moving equipment while following required safety procedures.
- Ability to wear required personal protective equipment and maintain food-handler hygiene standards.
Desired Qualifications
- High school diploma or equivalent preferred.
- Previous food service, grocery, retail, produce, kitchen, or prepared-food experience preferred but not required.
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