POSITION OVERVIEW:

The Cook is a vital member of the culinary team at Moss, contributing to the delivery of a refined and welcoming dining experience across multiple service periods. Working closely with kitchen leadership, this role is responsible for preparing and executing high-quality dishes in accordance with established recipes, standards, and service expectations, while ensuring consistency, efficiency, and attention to detail in all aspects of food production.

This position requires a strong foundation in culinary fundamentals, with a focus on precision, cleanliness, and adherence to food safety standards. The Cook plays an important role in maintaining an organized and sanitary kitchen environment, supporting smooth service execution, and upholding Moss’s commitment to quality and hospitality.

In this fast-paced, collaborative environment, the Cook is expected to demonstrate reliability, teamwork, and a proactive approach to learning and development, while contributing to a culture of excellence and professionalism.

COMPENSATION AND CLASSIFICATION:

The hourly wage for this position is $18.00 - $26.00 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:

• Prepare and execute high-quality dishes in accordance with standardized recipes, ensuring consistency, precision, and adherence to service timelines
• Maintain excellence in food presentation, portioning, and temperature, ensuring all dishes meet Moss’s elevated culinary standards
• Follow established kitchen systems and ticketing procedures to support smooth, efficient service operations
• Uphold strict compliance with HACCP guidelines and food safety standards at all times
• Maintain a clean, organized, and sanitary workstation, including proper storage and handling of all food and supplies
• Support inventory processes, including receiving, storage, and proper rotation of products in line with quality and safety standards
• Operate and maintain kitchen equipment responsibly and report any maintenance or safety concerns promptly
• Assist with production planning, record keeping, and daily operational tasks as needed
• Foster a collaborative and professional working environment, maintaining strong communication with team members and leadership
• Demonstrate a consistent commitment to safety, adhering to all company policies and proper use of kitchen tools and protective equipment
• Participate in ongoing training and safety meetings to support continuous improvement and operational excellence
• Perform additional duties as assigned to support the overall success of the culinary program

QUALIFICATIONS:

• Minimum of 1+ 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.

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
• 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.

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.