Job Description

Moona, meaning “storing /preserving ” or “pantry”  in Arabic,  is a cozy 30 seat  modern Middle Eastern restaurant focus ed on  sourcing and preserving  the  best ingredients to enjoy in our cuisine year-round. ‍ Toasting spices, sourcing the best orange blossom water, tahini, pomegranate molasses, and making in-house sauces and spreads using pantry staples , is the core of our concept. We pair these with the best fresh and local proteins and produce we can find. We source seafood from the bountiful waters around us and let it shine with simple pantry items and we take advantage of seasonal fresh produce . Fostering community collaboration by p artnering with local farms and purveyors such as  Langwater Farm, from Spring to Fall, Wulf’s fish, and other s.

Who are we:

A team of hospitality professionals that genuinely care about guest experiences, one another, and the pursuit of improvement. How can we  be the best at what we do ? How do we continuously innovate? Are we allowing the beauty of simple ingredients to shine through?  These are   questions we  continuously ask  ourselves.

We believe in the power of community and learning from one another. All team members  feel a sense of belonging,  respect, and worth. We hold each other to a  higher standard. Demanding that everyone  engage with our guests via eye contact and genuine dialogue, ensuring we care about our full community, guests and team members,  is an integral part of how we operate.

Finding love in your craft and what you do is essential to succeeding and elevating others around you. To us,  it’s not  years of experience  that , but these  shared  values  that form the foundation of our career satisfaction and success .

Position  Description: 

This is a Sous Chef position that will start at Moona at 243  Hampshire street , then move to our new Moona location at 750 Main Street next to MIT. You will   train a new team for the new location from scratch. You will need at least 3-5 years of prior cooking experience, previous management experience a plus but not required. 

Responsibilities:

•  Menu development 

•  Staff management

•  Inventory control

•  Maintaining food quality

•  Safety standards

•  Exceptional leadership skills, including motivation and goal setting

•  Excellent communication and interpersonal skills

•  Time management and organization

•  Expedite and work the line as needed

•  Adhering to Moona’s standards with the concept and policies

•  Assist with maintenance and upkeep of kitchen equipment

•  Prioritize sanitation, safety, and cleanliness

•  Maintain and establish vendor relationships

Compensation:

• B ase salary , commensurate with experience. 

•  Potential for salary growth based on performance and upon moving to the new location / expansion of scope

•  Annual bonus based on performance

•  Free meals during the shift and when you come in on your day off

•  Paid vacation time

•  Partially subsidized health insurance, and group rates on dental and vision insurances

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