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About the Role

Green Top Farms is seeking a Sous Chef to support the Executive Chef in managing daily production at their commissary kitchen. This role focuses on high-volume food production, ensuring timely execution of the daily work order schedule while adhering to food safety standards. The Sous Chef is responsible for leading their shift, maintaining quality standards, and making critical decisions to keep production running smoothly.

Responsibilities

• Execute the daily production schedule against released work orders, confirming quantities, components, and due dates.
• Validate work orders against recipe specifications and on-hand inventory, escalating discrepancies before cooking.
• Produce to the exact work order quantity, flagging and recording any output variance.
• Sequence batches to optimize equipment throughput, particularly blast chill and combi capacity.
• Stage components and complete kitting to ensure downstream assembly and pack-out are not delayed.
• Cook and finish products to meet recipe specifications for taste, texture, portion, and appearance.
• Own the production floor during the assigned shift, making decisions on production sequence, station assignment, and hold/release calls.
• Complete a written end-of-shift handoff report detailing work orders, product status, equipment issues, and staffing gaps.
• Follow approved recipes and Bills of Materials (BOM), obtaining approval for substitutions.
• Weigh and record yields at each stage, reporting yield misses with a cause.
• Verify portion weights and pack counts against spec sheets before product moves to pack-out.
• Flag ingredient substitutions, spec changes, and out-of-stocks to Purchasing on the same day.
• Enforce food safety requirements, including cooking, holding, cooling, and cold holding parameters.
• Ensure proper date coding, labeling, allergen control, segregation, and foreign object controls.
• Report any foreign object finds immediately and hold the affected lot.
• Support Food Safety and QC Manager on inspections, audits, and corrective actions.
• Hold and tag any product not meeting specifications, escalating before release.
• Enforce clean-as-you-go practices and end-of-shift breakdown according to the master cleaning schedule.
• Report equipment failures immediately.
• Assign stations and workloads at the start of the shift.
• Conduct shift huddles to cover the production schedule, priorities, and any spec or allergen changes.
• Train cooks on recipes, knife work, equipment operation, sanitation, and documentation.
• Coach in the moment and correct problems directly, escalating performance issues with specifics.
• Enforce uniform, hygiene, and PPE standards.
• Support cross-training to ensure no single production step relies on one individual.
• Record production transactions accurately and on time in Fishbowl.
• Issue material, complete work orders, and report scrap on the same day.
• Maintain accurate counts of raw and WIP inventory in the production area.
• Support cycle counts.
• Track and log waste and scrap with a cause code.
• Keep production paperwork organized, legible, and complete for audits.

Requirements

• 7 years of high volume production, commissary, catering, or institutional kitchen experience.
• 5 years of experience in a supervisory role.
• NYC Food Protection Certificate.
• Working knowledge of HACCP principles, cook-chill, and cold chain management.
• Ability to read and execute a recipe, BOM, and production schedule without supervision.
• Comfortable with scales, thermometers, digital logs, and basic computer entry.
• Able to lead a team on a moving schedule and hold a standard under time pressure.
• Ability to stand and walk for 10-hour shifts.
• Ability to lift and carry up to 50 pounds.
• Ability to work in refrigerated, freezer, and hot kitchen environments.
• Experience with repetitive knife work, lifting, and reaching.

Skills

• High volume production
• Commissary operations
• Catering operations
• Institutional kitchen management
• Supervisory skills
• HACCP principles
• Cook-chill processes
• Cold chain management
• Recipe execution
• BOM interpretation
• Production scheduling
• Scale and thermometer usage
• Digital logging
• Basic computer entry
• Team leadership
• Time management
• Quality control
• Food safety protocols
• Inventory management
• Waste tracking
• ERP systems (preferred)
• Fishbowl experience (preferred)
• Halal production (preferred)
• Kosher production (preferred)
• Allergen-controlled production (preferred)
• USDA inspected facility experience (preferred)
• NYC DOHMH inspected facility experience (preferred)
• Conversational Spanish (preferred)

Location

• Brooklyn, NY 11206

Work Type

• Full-time
• Onsite

Experience Level

• 7 years of experience
• 5 years in a supervisory role

Education Level

• Culinary degree or equivalent apprenticeship (preferred)

Salary/Compensations

• $70,000.00 - $75,000.00 per year

Benefits

• Medical insurance
• Sick leave
• Paid time off that increases with tenure
• 401(k)
• Daily family meal
• Potential for bonuses through Green Shares employee bonus program

About the Company

• Green Top Farms is a New York-based food service company specializing in farm-fresh meals for enterprise workplace dining and corporate catering.
• We partner with leading companies to deliver elevated daily dining and hospitality experiences, using seasonal ingredients and thoughtful operations to create consistent, high-quality service at scale.
• Our mission is to build a more sustainable and equitable food system by reconnecting consumers and local farmers, leading to better nutrition, tastier food, greater social justice, and reduced environmental impacts.

Equal Opportunity

• Green Top Farms is an equal opportunity employer and is committed to fostering a diverse and inclusive workplace.
• We do not discriminate on the basis of race, color, religion, creed, gender, gender identity or expression, sexual orientation, national origin, age, disability, marital status, citizenship status, veteran status, or any other characteristic protected by federal, state, or local law, including the New York State Human Rights Law.
• We are committed to providing reasonable accommodations for qualified individuals with disabilities and for religious observances, in accordance with applicable laws.