Pastry Sous Chef

Supermoon Bakehouse is on a mission to push the boundaries of pastry through fearless creativity and exacting technique. As our Sous Chef you’ll be the right-hand to our Head Chef, owning day-to-day production, quality control and team development while keeping our Bakehouse & Gelateria humming at all times.

• Support the Head Chef in daily operations across all production, ordering and staffing.
• Purchasing, organization & spotless upkeep of all production rooms and storage.
• Quality-check every stage—mixing, lamination, proofing, baking and finish.
• Hands-on daily pastry output with a strong focus on laminated doughs.
• Create & test each month’s menu in collaboration with the culinary team—bring ideas!
• Train, coach and review new hires; model a positive, professional culture.
• Maintain DOH logs & hold a valid Food Handler’s Card.
• Schedule demands: early mornings (4 am call-times), weekends and holidays.
• Produce the full range of Supermoon staples—croissants, cruffins, breads, cakes, gelato, frozen desserts—and jump in wherever the line needs you.
  
  Additional Duties
  • Run and adjust daily production schedules, scaling recipes with precision.  
  • Lead by example in food-safety, sanitation and equipment care; complete opening/closing check-lists.  
  • Experience with cakes, gelato and other frozen desserts is a strong plus.
  • Demonstrated sense of urgency in a dynamic, physically demanding environment.
  • Ability to multitask, stay humble and ask questions as you lead.
  • Manage inventory & par levels; receive deliveries and keep COGS on target.  
  • Operate & maintain mixers, sheeters, ovens and all equipment; lift up to 50 lbs and stand for long periods.  
  • Mentor junior team members in lamination theory, fermentation and plating aesthetics.  
  • Partner with FOH to ensure every pastry looks and tastes showroom-worthy.  
    
    
• What You Bring
  • 3+ years professional lamination experience in a high-volume artisan bakery.
  • Must be able to consistently start shifts at 4 am.
  • Mastery of lamination, fermentation, temperature control and butter percentage.
  • Proven leadership & communication skills; calm under tight timelines.
  • Excellent math, scaling and basic computer skills (inventory/recipe software).
  • Sense of urgency, responsibility and obsessive attention to detail.
  • Able to lift 50 lbs+, bend, reach and stand 8 hrs on your feet.  
  • NYCDOH Food Protection Certificate (or ability to obtain within 30 days).