Sous Chef

Moss New York LLC • New York, NY

6h • Onsite

About The Position

Upstairs, our clubhouse is dedicated to Intelligent Leisure, with three floors of dining, cultural programming, and spaces for our members to spend their free time intentionally and well. From our traditional sit-down restaurant to the vinyl listening room, there’s a little something special for every personality. Down at Bedrock, the club’s fitness and wellness destination, we’ve cultivated a hub of Physical Culture–two levels of premium gym facilities, aquatics, spa, and recovery experiences. Together, Moss and Bedrock create a holistic environment where members can move, restore, and connect in a refined, community-focused setting. The Jr. Sous Chef plays a key supporting role within the culinary team at Moss, contributing to the execution of a dynamic and elevated dining experience across multiple venues. Working closely with the Director of Culinary, Chef de Cuisine, and broader chef team, this position is responsible for supporting daily kitchen operations, assisting in menu and recipe development, and ensuring consistent quality, safety, and efficiency in food production. This role combines hands-on leadership with creative collaboration, helping to bring seasonal, locally driven menus to life while maintaining the highest standards of execution. The Jr. Sous Chef also supports team training, operational excellence, and special culinary projects, all while fostering a culture of mentorship, adaptability, and continuous improvement in a fast-paced, high-end environment.

Requirements

• Minimum of 2+ years serving experience in a high-volume, service-driven restaurant environment
• Flexible availability for AM and PM shifts, including weekends.
• Strong teamwork, professionalism, and a hospitality-first mindset with excellent communication skills.
• ServSafe Certified
• NY Food Handlers License

Nice To Haves

• upscale or chef-driven concepts preferred

Responsibilities

• Oversee and execute successful culinary production operations in collaboration with the Executive Chef and Chef de Cuisine
• Ensure all food is prepared and presented in compliance with HACCP guidelines, maintaining the highest standards of safety, sanitation, and efficiency
• Contribute to menu development, bringing creativity and seasonality to dish execution.
• Support inventory management, ordering, and purchasing to maintain optimal kitchen operations
• Monitor and manage food costs, waste, and portion control to meet financial goals
• Lead and support team training, ensuring consistency in technique, quality, and standards
• Uphold sanitation protocols and kitchen organization at all times
• Mentor, coach, and develop BOH team members to foster growth and strong performance

Benefits

• Medical insurance
• Vision insurance
• Dental insurance
• 401(k)
• Pre-Tax Commuter benefits
• Disability insurance

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed