Corporate Catering Attendant BOH

GREEN TOP FARMS, LLC•New York, NY

2d•Onsite

About The Position

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. We are looking for a candidate who is: 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 The ideal candidate brings strong kitchen fundamentals, a rigorous approach to food safety, and the organizational discipline to keep back-of-house operations running smoothly.

Requirements

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

Nice To Haves

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

Responsibilities

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)
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
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
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
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