Corporate Catering Attendant - BOH

Job Details Job Location: New York, NY Position Type: Full Time Salary Range: $20.00 - $22.00 Hourly Job Shift: Day Job Category: Restaurant - Food Service About Us 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. Position Overview The Corporate Catering Attendant (Back of House) is the engine room operator who bridges the gap between the kitchen and the dining room. This role is responsible for the technical execution, temperature integrity, strict sanitation, and visual consistency of food before it reaches the guest or client. This is a hands‑on production and service support role requiring strong food safety knowledge, attention to detail, and the ability to execute at a high level during fast‑paced, high‑volume service. Candidate Profile Technically skilled in food preparation, cooking techniques, and plating standards Deeply committed to food safety, temperature control, and sanitation protocols Calm and efficient under pressure during high‑volume service periods A clear communicator who coordinates effectively with dining leads and front‑of‑house staff Responsibilities Production & Prep Support (30%) Assist with high‑volume prep, including washing, chopping, and portioning menu items according to recipes Cook food items to proper temperatures, ensuring quality is not compromised Assemble and plate dishes according to RAP sheets and Run of Shows (ROS) Temperature & Quality Control (25%) Manage hot holding units, convection ovens, and insulated cambros, ensuring food‑safe temperatures are maintained Monitor holding times to ensure food quality does not degrade during transit between floors and service spaces Log temperatures of received cold and hot foods and communicate any items recorded in the danger zone Identify and implement quick solutions to any food safety issues Plating & Presentation (15%) Execute show plate standards for every dish according to the RAP sheet Ensure consistent portioning and aesthetic appeal across high‑volume service Maintain visual consistency and quality standards throughout each service period Sanitation & Space Management (15%) Maintain a rigorous mise en place, ensuring a safe and organized workspace at all times Keep all workstations clean and organized by adhering to strict food safety protocols Support compliance with health codes, cross‑contamination prevention, and sanitation standards Logistics & Communication (15%) Coordinate the movement of bussing carts and equipment through service areas and hallways with speed and safety Work at a quick pace during peak hours while maintaining cleanliness and food quality Communicate clearly and concisely with the Dining Lead and Front of House staff to ensure smooth, timely service Assume additional responsibilities as needed to support business priorities and ensure successful service execution Qualifications Required Qualifications 1‑3+ years of back‑of‑house experience in catering, corporate dining, restaurants, or high‑volume food service Basic knife skills, including precision, speed, and safety in chopping, cutting, and slicing Understanding of HACCP food safety protocols, health codes, temperature control, and cross‑contamination prevention Basic knowledge of food handling, including the ability to identify food allergens Intermediate knowledge of cooking techniques such as searing, frying, and poaching Familiarity with commercial kitchen equipment, including ovens, hot holding units, and commercial dishwashers Ability to lift heavy trays (up to 50 lbs) and remain standing for extended periods Excellent organizational skills and the ability to manage multiple concurrent tasks effectively A commitment to personal accountability and continuous learning Preferred Qualifications NYC Food Handler’s Certificate or willingness to obtain one within the first month Experience in enterprise workplace dining or corporate catering Knowledge of various knife cuts including julienne, mince, and dice Experience with RAP sheets, Run of Shows, or similar production planning tools Key Competencies Food safety and quality control Attention to detail and consistency Speed and efficiency under pressure Clear and proactive communication Adaptability and problem‑solving Role Details Title: Corporate Catering Attendant (Back of House) Location: Onsite at client locations (NYC) Job Type: Full‑time Schedule: Monday through Friday; occasional evenings or weekends based on event needs Reports to: Dining Lead / Operations Manager Compensation: Commensurate with experience 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 Eligibility and details subject to company policy 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. #J-18808-Ljbffr Green Top Farms & Green Deliveries