Executive Chef - Enterprise Workplace Dining

GREEN TOP FARMS, LLC•New York, NY

1d•Onsite

About The Position

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. 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: A 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 The ideal candidate builds strong teams and brings a structured, systems-oriented approach to kitchen operations.

Requirements

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

Nice To Haves

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)

Responsibilities

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
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
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
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