Executive Chef - Enterprise Workplace Dining

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 Executive Chef is responsible for leading all culinary operations for a high-volume enterprise dining account serving approximately 1,500 daily guests across multiple service areas, including a coffee bar, executive suite, and catering program. This is a hands‑on leadership role that blends culinary creativity, operational execution, and financial accountability. We are looking for a chef who is: Strong operator and team leader Deeply committed to quality, consistency, and hospitality Comfortable managing both high-volume production and elevated guest experience Passionate about seasonal, farm-driven cuisine Responsibilities Culinary Leadership & Team Development (35%) Lead, develop, and manage a diverse BOH team including sous chefs, cooks, bakers, and support staff Foster a culture of accountability, consistency, and continuous improvement Oversee hiring, training, scheduling, and performance management Provide mentorship and development for emerging culinary leaders Program Execution & Guest Experience (30%) Oversee all daily food production across breakfast, lunch, café, pantry, and catering Ensure consistent quality, presentation, and execution across all service areas Develop seasonal, farm-driven menus aligned with GTF standards and client expectations Partner with FOH and café teams to deliver a seamless guest experience Maintain high standards for cleanliness, organization, and food safety Financial Management & Operational Control (20%) Own food cost (COGS), labor management, and overall kitchen financial performance Manage purchasing, vendor relationships, and inventory controls Oversee production planning and forecasting to minimize waste and optimize efficiency Ensure accurate ordering, cost tracking, and margin alignment Client & Cross-Functional Collaboration (15%) Partner closely with the General Manager and client stakeholders on program performance Participate in client meetings, tastings, and presentations as needed Collaborate with operations, catering, and leadership teams on new initiatives and improvements Support account growth through menu innovation and service enhancements Take on additional responsibilities as needed to support business priorities and ensure successful execution across the account Qualifications – Required 5–8+ years of culinary leadership experience in high-volume food service, workplace dining, or hospitality Proven experience managing teams and kitchen operations at scale Strong understanding of food cost control, purchasing, and inventory management Experience with catering and/or retail café programs Passion for seasonal, sustainable, and high-quality ingredients Excellent organizational, leadership, and communication skills Ability to balance hands‑on execution with strategic oversight A commitment to personal accountability and continuous learning Excellent communication and problem‑solving skills Preferred Qualifications Experience in enterprise workplace dining or corporate food service Experience with production planning and catering/event systems Familiarity with inventory and operational systems Culinary degree or equivalent experience Experience with project management software (Asana preferred) Key Competencies Culinary leadership and team development Operational excellence and consistency Financial accountability Cross-functional collaboration Hospitality mindset Role Details Title: Executive Chef Reports to: General Manager Location: Onsite (NYC) Schedule: Primarily Monday–Friday; occasional evenings and weekends as needed Compensation: $100,000–$110,000 base + bonus potential 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