Corporate Catering Attendant BOH

About UsGreen 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 OverviewThe 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.We are looking for a candidate who is:Technically skilled in food preparation, cooking techniques, and plating standardsDeeply committed to food safety, temperature control, and sanitation protocolsCalm and efficient under pressure during high-volume service periodsA clear communicator who coordinates effectively with dining leads and front-of-house staffThe ideal candidate brings strong kitchen fundamentals, a rigorous approach to food safety, and the organizational discipline to keep back-of-house operations running smoothly.ResponsibilitiesProduction & Prep Support (30%)Assist with high-volume prep, including washing, chopping, and portioning menu items according to recipesCook food items to proper temperatures, ensuring quality is not compromisedAssemble 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 maintainedMonitor holding times to ensure food quality does not degrade during transit between floors and service spacesLog temperatures of received cold and hot foods and communicate any items recorded in the danger zoneIdentify and implement quick solutions to any food safety issuesPlating & Presentation (15%)Execute show plate standards for every dish according to the RAP sheetEnsure consistent portioning and aesthetic appeal across high-volume serviceMaintain visual consistency and quality standards throughout each service periodSanitation & Space Management (15%)Maintain a rigorous mise en place, ensuring a safe and organized workspace at all timesKeep all workstations clean and organized by adhering to strict food safety protocolsSupport compliance with health codes, cross-contamination prevention, and sanitation standardsLogistics & Communication (15%)Coordinate the movement of bussing carts and equipment through service areas and hallways with speed and safetyWork at a quick pace during peak hours while maintaining cleanliness and food qualityCommunicate clearly and concisely with the Dining Lead and Front of House staff to ensure smooth, timely serviceAssume additional responsibilities as needed to support business priorities and ensure successful service executionRequired Qualifications1-3+ years of back-of-house experience in catering, corporate dining, restaurants, or high-volume food serviceBasic knife skills, including precision, speed, and safety in chopping, cutting, and slicingUnderstanding of HACCP food safety protocols, health codes, temperature control, and cross-contamination preventionBasic knowledge of food handling, including the ability to identify food allergensIntermediate knowledge of cooking techniques such as searing, frying, and poachingFamiliarity with commercial kitchen equipment, including ovens, hot holding units, and commercial dishwashersAbility to lift heavy trays (up to 50 lbs) and remain standing for extended periodsExcellent organizational skills and the ability to manage multiple concurrent tasks effectivelyA commitment to personal accountability and continuous learningPreferred QualificationsNYC Food Handler’s Certificate or willingness to obtain one within the first monthExperience in enterprise workplace dining or corporate cateringKnowledge of various knife cuts including julienne, mince, and diceExperience with RAP sheets, Run of Shows, or similar production planning toolsKey CompetenciesFood safety and quality controlAttention to detail and consistencySpeed and efficiency under pressureClear and proactive communicationAdaptability and problem-solvingRole DetailsTitle: Corporate Catering Attendant (Back of House)Location: Onsite at client locations (NYC)Job Type: Full-timeSchedule: Monday through Friday; occasional evenings or weekends based on event needsReports to: Dining Lead / Operations ManagerCompensation: Commensurate with experienceBenefitsMedical insuranceSick leavePaid time off that increases with tenure401(k)Daily family mealPotential for bonuses through our Green Shares employee bonus programEligibility and details subject to company policyGreen 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