Sous Chef

Moona, meaning “storing/preserving” or “pantry” in Arabic, is a modern Middle Eastern restaurant focused 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 partnering with local farms and purveyors such as Langwater Farm, from Spring to Fall, Wulf’s fish, and others.

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, but rather these shared values that form the foundation of our career satisfaction and success.

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:

• $65K–$75K base 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.

Contact info: View email address on culinaryagents.com