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About the Role
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, starting by reconnecting consumers and local farmers. The Sous Chef supports the Executive Chef in running daily production at the commissary, executing the daily work order schedule on time, at spec, at yield, and in full compliance with food safety requirements. This role owns the floor during their shift, setting the pace, holding the standard, and making decisions to keep production moving.
Responsibilities
- Run the daily production schedule against released work orders, confirming quantities, components, and due dates.
- Validate work orders against recipe specs and on-hand inventory, escalating discrepancies.
- Produce to the work order quantity, flagging and recording any output variance.
- Sequence batches to protect equipment throughput, especially blast chill and combi capacity.
- Stage components and complete kitting to ensure downstream assembly and pack-out are not delayed.
- Cook and finish product to recipe specifications for taste, texture, portion, and appearance.
- Own the floor for the assigned shift, making decisions for production sequence, station assignment, and hold or release calls.
- Complete a written end-of-shift handoff covering work orders, product status, equipment issues, and staffing gaps.
- Follow the approved recipe and Bill of Materials (BOM), requiring approval for substitutions.
- Weigh and record yields at each stage, reporting yield misses with a cause.
- Verify portion weights and pack counts against the spec sheet before product moves to pack-out.
- Flag ingredient substitutions, spec changes, and out-of-stocks to Purchasing the same day.
- Enforce cooking, hot holding, cooling, and cold holding parameters.
- Enforce date coding and labeling on every container.
- Maintain allergen control and segregation, enforcing separation protocols.
- Enforce foreign object controls, reporting any finds immediately and holding the affected lot.
- Support the Food Safety and QC Manager on inspections, audits, corrective actions, and CAPA follow-through.
- Hold and tag any product that does not meet spec, escalating before release.
- Enforce clean-as-you-go and end-of-shift breakdown procedures.
- Report equipment failures immediately.
- Assign stations and workloads at the start of shift.
- Run a shift huddle covering 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 depends on one person.
- Record production transactions in Fishbowl accurately and on time.
- Issue material, complete work orders, and report scrap the same day it happens.
- Maintain accurate counts on 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 audit.
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
- Culinary degree or equivalent apprenticeship (preferred)
- Experience with an ERP or production system (preferred)
- Fishbowl experience (preferred)
- Experience with halal, kosher, or allergen-controlled production (preferred)
- Experience in a USDA or NYC DOHMH inspected facility (preferred)
- Conversational Spanish (preferred)
Location
- Brooklyn, NY
Work Type
- Full-time
Experience Level
- 7 years of high volume production, commissary, catering, or institutional kitchen experience
- 5 years in a supervisory role
Education Level
- Culinary degree or equivalent apprenticeship (preferred)
Salary/Compensations
- $70,000–$75,000 salaried
Benefits
- Medical insurance
- Sick leave
- Paid time off that increases with tenure
- 401(k)
- Daily family meal
- Potential for bonuses through our 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, starting by reconnecting consumers and local farmers.
- We believe the results of strengthening that connection are better nutrition, tastier food, greater social justice, and reduced environmental impacts.
- Our menus reflect this attention to bringing nutritious, delicious food to those who need it most.
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.