About this role
JOIN US... 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.
POSITION OVERVIEW: 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.
This position reports to the Director of Culinary and CDC.
COMPENSATION AND CLASSIFICATION: The hourly wage for this position is $30.00 - $35.00 per hour. This is a non-exempt, hourly position. In accordance with the Fair Labor Standards Act (FLSA), you are eligible for overtime pay at one and a half times your regular rate for all hours worked over 40 in a single workweek.
KEY 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
QUALIFICATIONS:
Minimum of 2+ years serving experience in a high-volume, service-driven restaurant environment; upscale or chef-driven concepts preferred. 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 Dental insurance 401(k) Pre-Tax Commuter benefits Disability insurance
Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.
OPPORTUNITIES FOR ALL: Moss is proud to be an equal opportunity workplace that seeks to recruit, develop, and retain the most talented people from a variety of backgrounds, perspectives, and skills. We therefore encourage applications from all genders, races, religions, ages, and sexual orientations, as well as parents, veterans, people living with disabilities, and any other groups that could bring diverse perspectives to our business.