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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.

At Green Top Farms, sourcing is driven by freshness, seasonality, and social and environmental responsibility. We prioritize direct partnerships with regional farmers, ranchers, fishermen, cooperatives, and small-scale producers, including long-standing relationships across the Hudson Valley and broader Northeast network, to ensure freshness, traceability, and a more resilient supply chain. With in-house warehousing and bulk purchasing capabilities, we reduce reliance on intermediaries and maintain flexibility across our programs. Sustainability is our north star, guiding every purchasing decision.

The Director of Purchasing & Supply Chain is the senior-most leader of Green Top Farms' procurement and supply chain function, owning sourcing strategy, financial performance, supplier development, systems, and the leadership of the entire purchasing organization. Where the Purchasing Manager runs the weekly buying, receiving, and picking cycle, the Director sets the strategy, owns the numbers, and builds the team and systems that make the operation scalable, disciplined, and mission-aligned.

This role owns the full purchasing and supply chain P&L. The Director is accountable for translating Green Top Farms' sourcing mission into a resilient, cost-effective, and auditable supply chain that supports daily service, catering, and events, and for the growth and development of the leaders who run it day to day.

The Director leads the purchasing department through the Purchasing Manager and Purchasing Coordinator, who in turn lead the receiving and picking teams. The role is the primary point of accountability to executive leadership for departmental performance, food cost, supplier strategy, and supply chain risk, and the ultimate escalation point for major vendor, quality, and continuity issues.

We are looking for a leader who is:

• A strategic procurement leader who also understands culinary production and high-volume food service operations
• Experienced owning a purchasing or supply chain P&L and driving food cost performance
• Deeply networked in regional and regenerative agriculture, and skilled at building direct producer partnerships and supplier development programs
• Experienced negotiating with farms, cooperatives, and specialty vendors, not just large distributors
• A builder of teams and systems who can develop managers, design scalable processes, and hold standards across purchasing, receiving, and picking
• Highly analytical and systems-fluent, comfortable owning inventory, purchasing, accounts payable, and reporting platforms
• Grounded in food-safety and regulatory compliance as non-negotiable
• Passionate about local, seasonal, regenerative sourcing and short supply chains

• Own Green Top Farms' sourcing strategy and vision, translating the mission into a resilient, scalable, and cost-effective supply chain
• Cultivate, expand, and deepen direct partnerships across the Hudson Valley and Northeast producer network; lead supplier development and onboarding aligned with local, regenerative, and B-Corp principles
• Negotiate strategic contracts, pricing frameworks, and terms with the largest and most critical partners, cooperatives, and distributors
• Anticipate market, commodity, weather, and supply-chain risk; set diversification, contingency, and continuity strategies to protect service

• Own the purchasing and supply chain P&L; set and manage food cost targets and purchasing budgets across daily service, catering, and events
• Lead variance analysis, forecasting, and cost-optimization initiatives; frame value as an outcome of quality, freshness, and mission fit rather than lowest price alone
• Partner with Finance leadership on budgeting, month-end close, reconciliations, purchase timing, and margin performance
• Evaluate and approve major purchasing decisions, vendor commitments, and supply-chain-related facility or capital investments

• Lead the purchasing department: directly manage the Purchasing Manager and Purchasing Coordinator, and through them the receiving and picking teams
• Set structure, standards, goals, and accountability across purchasing, receiving, and picking; develop leaders and build bench strength
• Own hiring strategy, performance management, and organizational design for the function as the business scales
• Serve as the ultimate escalation point for vendor disputes, significant discrepancies, quality failures, and supply continuity crises

• Partner with the Chief Culinary Officer and executive and culinary leadership to align sourcing with menu strategy, production schedules, and growth plans
• Ensure purchasing decisions optimize shelf-life, yield, cross-utilization, and food-waste reduction at scale
• Advise leadership on seasonality, specialty sourcing, substitutions, and cost-versus-quality tradeoffs
• Partner with operations on facility, workflow, and capacity planning as volume and program mix evolve

• Own the purchasing and inventory technology strategy across ERP (Fishbowl), accounts payable (Ottimate), and reporting and BI tools; drive data accuracy, traceability, and auditability
• Design and continuously improve purchasing, receiving, and picking processes and SOPs as the business evolves
• Build the reporting, KPIs, and scorecards that give leadership visibility into sourcing performance, food cost, and mission metrics such as local and regional spend

• Ensure the purchasing and warehouse operation meets all food-safety, health department, and federal commissary regulatory standards
• Oversee inventory accuracy, rotation (FIFO), storage integrity, and traceability across all environments
• Own audit-readiness and risk management for the supply chain function

Qualifications

• 6+ years of progressive experience in purchasing, procurement, or supply chain, including 2+ years leading a team or department; food service, commissary, or food manufacturing strongly preferred
• Demonstrated ownership of a purchasing or supply chain P&L and food cost performance
• Proven track record building relationships and negotiating with farms, cooperatives, and specialty vendors, not just large distributors
• In-depth knowledge of ingredients, seasonality, agricultural markets, produce varieties, yields, and culinary application
• A strong leader of leaders, with experience developing managers and building scalable teams, processes, and SOPs
• Analytical and tech-savvy, fluent in ERP and inventory systems (Fishbowl or similar), accounts payable systems (Ottimate or similar), and reporting tools and spreadsheets
• Exemplary communication skills; an organized, punctual, and inherent problem solver
• Passionate about local food and nutrition, and on a mission to reach folks with better food
• Bilingual strongly preferred (Spanish)
• Able to move through warehouse and receiving environments and occasionally lift over 50 pounds

Green Top Farms provides benefits including medical insurance, sick leave, paid time off that increases with tenure, commuter benefits and potential for bonuses through our Green Shares employee bonus program.

Green Top Farms is an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status.

• Title: Director of Purchasing & Supply Chain
• Job Type: Full-time, On-site
• Schedule: Monday through Friday, with flexibility as operations require
• Reports To: Chief Culinary Officer
• Direct Reports: Purchasing Manager and Purchasing Coordinator (and, through them, the receiving and picking teams)
• Pay: $100-120K/year, with potential for bonuses based on meeting performance targets