Pastry Sous Chef Job at Supermoon Bakehouse, New York, NY

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  • Supermoon Bakehouse
  • New York, NY

Job Description

About the Role

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.

Core Responsibilities
  • 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).

Job Tags

Holiday work, Full time, Shift work, Weekend work, Early shift,

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