Pastry Sous Chef at Supermoon Bakehouse New York, NY

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). #J-18808-Ljbffr