Sous Chef

POSITION OVERVIEW:

The Sous Chef is an integral member of the culinary team at Moss, supporting the delivery of a refined and dynamic dining experience across multiple venues. In close partnership with the Director of Culinary, Chef de Cuisine, and leadership team, this role helps oversee daily kitchen operations, contributes to menu and recipe development, and ensures consistency in quality, safety, and efficiency throughout all food production.

This position blends hands-on leadership with creative input, playing a key role in executing seasonal, locally inspired menus to the highest standards. The Sous Chef also assists with staff training, operational initiatives, and special projects, while promoting a culture of mentorship, adaptability, and continuous improvement within a fast-paced, high-performance environment.

This position reports to the Director of Culinary and CDC.

COMPENSATION:

The salary wage for this position is $80,000.00 per year.

CLASSIFICATION:

This is an exempt, salaried position. In accordance with the Fair Labor Standards Act (FLSA), you are not eligible for overtime pay. Your compensation is intended to cover all hours required to fulfill the responsibilities of your role.

KEY RESPONSIBILITIES:

• Serve as a key member of the management team, embodying and fostering the company’s core values and Food & Beverage program
• Oversee and execute successful culinary production operations in collaboration with the Executive Chef and Chef de Cuisine
• Assist in developing and implementing new recipes, menu items, and culinary activations in partnership with culinary leadership
• Support and help direct production and on-site execution of new and existing dishes to ensure consistency and excellence
• Maintain strict adherence to HACCP guidelines, ensuring safe, sanitary, and efficient food preparation and presentation
• Collaborate with the Chef de Cuisine to uphold quality control standards and consistency across all offerings
• Support inventory management, ordering, purchasing, and food cost controls to align with financial goals
• Facilitate and assist in training BOH team members, ensuring proper techniques, standards, and execution
• Mentor, coach, and develop team members, promoting growth, accountability, and high performance
• Uphold all safety standards, food handling practices, and emergency preparedness protocols
• Support special projects as needed, including tastings, large-scale production, media engagements, promotions, and photo shoots

QUALIFICATIONS:

• Minimum of 3+ years serving experience in a high-volume, service-driven restaurant environment; upscale or chef-driven concepts preferred.
• A.O.S Degree in Culinary Arts or Culinary Certificate
• 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

EMPLOYEE BENEFITS:

• Medical insurance
• Vision insurance