Lead Sous Chef — High-Volume Catering Commissary

Green-Top-Farms; New York (NY); On-site; USD 70,000 - 75,000; Full time

Benefits offered by this job

Medical insurance

Sick leave

Paid time off

401(k)

Daily family meal

Bonuses via Green Shares

Job summary

Green Top Farms is seeking a Sous Chef to support the Executive Chef in a high-volume commissary environment in New York. You will execute the daily work orders, verify yields and inventory, and lead the floor during shifts to keep production on schedule.

You must maintain strict food safety standards, follow recipes and BOMs, and train cooks while coordinating with Purchasing and QC. The role is Monday–Friday with a competitive salary and benefits.

Qualifications

• 7 years of high-volume production experience in commissary, catering, or institutional kitchen.
• NYC Food Protection Certificate.
• 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 maintain standards under time pressure.

Responsibilities

• Run the daily production schedule against released work orders and ensure quantities meet specs.
• Own the floor during shift, decide production sequence and handoffs, and communicate across teams.
• Maintain yield integrity and report discrepancies with causes.
• Follow recipe, BOM, and strict food safety and allergen controls.
• Record production transactions and keep paperwork audit-ready.

Skills

High-volume production

Team leadership

Food safety & HACCP

Time management

Conversational Spanish

Education

Culinary degree or equivalent apprenticeship

Tools

Fishbowl

ERP system

Job description

Green Top Farms is seeking a Sous Chef to support the Executive Chef in a high-volume commissary environment in New York. You will execute the daily work orders, verify yields and inventory, and lead the floor during shifts to keep production on schedule.

You must maintain strict food safety standards, follow recipes and BOMs, and train cooks while coordinating with Purchasing and QC. The role is Monday–Friday with a competitive salary and benefits.