Salad Line Attendant

Green Top Farms & Green Deliveries•New York, NY

10d•$23 - $25•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 Salad Line Attendant is responsible for operating the salad bar station in a corporate dining setting, preparing made-to-order salads and grain bowls with speed, accuracy, and care. This role works alongside the Corporate Catering Attendant team to deliver a seamless breakfast and lunch service, and is often the guest's closest point of contact during the meal, someone who knows the ingredients, keeps the station immaculate, and moves efficiently through a high-volume line without sacrificing quality or warmth. This role demands strong food handling fundamentals, an eye for freshness and presentation, and the stamina to stay sharp through a fast-paced lunch rush.

Requirements

1+ years of experience in food prep, salad/cold line, deli, or a similar fast-paced food service role
Working knowledge of food safety and sanitation practices
Strong hand speed and consistency in portioning and assembly
Ability to stand for extended periods and move quickly during high-volume service
Clear communication skills and a customer-friendly demeanor
Ability to work Monday through Friday during breakfast and lunch service hours
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 corporate dining, catering, or high-volume cafeteria settings
Knowledge of common food allergens and dietary accommodations
Willingness to cross-train on other stations or support catering attendant duties as needed

Responsibilities

Build salads, grain bowls, and other made-to-order items per guest specifications, following standardized recipes and portion guidelines
Maintain an efficient, accurate order flow during breakfast and lunch rushes, keeping wait times low without sacrificing quality
Confidently answer guest questions about ingredients, allergens, and preparation methods
Offer suggestions or substitutions for dietary preferences and restrictions (vegan, gluten-free, nut-free, etc.)
Address guest concerns calmly and escalate to the Dining Lead when needed
Set up the salad bar station before service, arranging toppings, proteins, and dressings for both visual appeal and efficient workflow
Ensure all ingredients are properly labeled with accurate, legible signage, including allergen information
Monitor and maintain proper food temperatures throughout service using approved holding equipment
Keep all containers, utensils, and surfaces clean, polished, and free of spills or residue throughout service
Proactively monitor ingredient levels and restock throughout service so the station never appears depleted or disorganized
Prep and portion ingredients as needed during slower periods (washing, chopping, portioning proteins and toppings)
Follow proper food safety practices for storage, labeling, dating, and rotation (FIFO)
Handle raw and prepared ingredients in accordance with food safety regulations
Break down the salad station at the end of service, safely storing or discarding ingredients per food safety guidelines
Clean and sanitize all surfaces, containers, and equipment used on the line
Sweep and mop the station area as needed
Return all equipment and supplies to designated storage areas
Communicate clearly with the Dining Lead, catering attendants, and back-of-house staff to ensure smooth, well-timed service
Flag low stock, equipment issues, or food safety concerns promptly
Assume additional responsibilities as needed to support service execution